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Pumpkin Cake with Brown Butter Icing
- Prep Time -
- Cook Time -
- Serves 10
Recipe Provided By: Martha Stewart
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1. Ingredients
- 8 tablespoons unsalted butter room temperature, plus more for pan
- 1 2/3 cups all-purpose flour plus more for pan
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups sugar
- 2 large eggs
- 1 cup homemade Pumpkin Puree, or canned
- 1/2 cup warm (110 degrees) milk
- 4 tablespoons unsalted butter
- 1 cup sifted confectioners' sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- 1/2 cup sugar
- 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
- 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.
- In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
- 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.
- 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.
- 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.
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Atherosclerosis, Anyone?
lalavash - October 20, 2009 08:58:50 AM PSTSounds 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.
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GREAT RECIPE
aeb13211 - October 21, 2009 06:25:44 AM PSTThis 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.
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