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Pumpkin Cake with Brown Butter Icing

  • Prep Time -
  • Cook Time -
  • Serves 10
Martha Stewart

Recipe Provided By: Martha Stewart

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Average (43 Ratings): 4 out of 5 stars

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All 2 Reviews


1. Ingredients

  1. 8 tablespoons unsalted butter room temperature, plus more for pan
  2. 1 2/3 cups all-purpose flour plus more for pan
  3. 1 teaspoon ground cinnamon
  4. 1/4 teaspoon ground nutmeg
  5. 1/4 teaspoon ground allspice
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1 1/2 cups sugar
  10. 2 large eggs
  11. 1 cup homemade Pumpkin Puree, or canned
  12. 1/2 cup warm (110 degrees) milk
  13. 4 tablespoons unsalted butter
  14. 1 cup sifted confectioners' sugar
  15. 1 teaspoon pure vanilla extract
  16. 2 tablespoons milk
  17. 1/2 cup sugar
  18. 10 well-shaped, large walnut halves

Nutrition Info

Per Serving

  • Calories: 448 kcal
  • Carbohydrates: 71 g
  • Dietary Fiber: 1 g
  • Fat: 16 g
  • Protein: 4 g
  • Sugars: 53 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions

  1. Heat the oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.
  2. In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin puree and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.
  4. Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.
  5. Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves.

Yield: 10 servings

3. Still Hungry?

Notes:

Brown Butter Icing

1. In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.

2. Add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately.

Caramelized Walnut Halves

1. In a small skillet, melt sugar over medium-high heat until medium golden, about 3 minutes. Remove skillet from heat. Working quickly, drop walnut halves, one at a time, into the melted sugar. If the sugar hardens, return skillet to low heat, and stir several minutes. Using a fork, turn walnuts until they are evenly coated. Transfer walnuts to a wire rack to cool completely. Use to decorate cake.

Rate This Recipe

Average (43 Ratings): 4 out of 5 stars

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  • Atherosclerosis, Anyone?

    lalavash - October 20, 2009 08:58:50 AM PST
    Sounds good, but look at all that butter! I wonder if Empress Martha actually eats any of her recipes? They all look like a cardiologist\\'s nightmare. I would try this recipe, but substituting light vegetable oil and butter-flavor extract for the cake, and leave off the butter icing entirely for a powdered sugar glaze. It might not taste as good, but I\\'ll bet I live longer.

    4 of 6 found this review helpful.

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  • GREAT RECIPE

    aeb13211 - October 21, 2009 06:25:44 AM PST
    This is a wonderful recipe.
    We grow a few pumpkins and are always on the look-out for interesting recipes to use them in.
    I also make a lot of recipes into muffins and give them away to family and co-workers.
    The amount of butter in this recipe is not out of the ordinary.
    We will make this cake often.

    0 of 1 found this review helpful.

    Was this review helpful to you? Yes - No Report Abuse

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