Description

Brown Butter Pumpkin Spice Cake with Penuche Frosting is a delightful dessert that captures the essence of autumn in every bite. This moist cake, infused with the rich, nutty flavor of brown butter and a medley of warm spices, is topped with creamy penuche frosting that adds a caramel-like sweetness. Perfect for gatherings or cozy afternoons at home, this cake is sure to impress your loved ones and leave them craving more.

Ingredients

Scale

2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup pumpkin puree
½ cup unsalted brown butter
3 large eggs
1 tsp baking powder
½ tsp baking soda
2 tsp pumpkin pie spice
½ tsp salt
1 cup brown sugar
½ cup unsalted butter
¼ cup heavy cream

Instructions

Preheat your oven to 350°F (175°C) and grease/flour two round cake pans.
In a saucepan over medium heat, melt the unsalted butter until golden brown and nutty-smelling. Let it cool slightly.
In a bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
In another bowl, beat granulated sugar and eggs until fluffy; mix in pumpkin puree and cooled brown butter.
Gradually combine dry ingredients into wet mixture until just blended. Divide batter between prepared pans.
Bake for 25-30 minutes or until a toothpick comes out clean. Cool for ten minutes before transferring to wire racks.
For the frosting, combine brown sugar, butter, and heavy cream in a saucepan; bring to boil while stirring for about two minutes. Cool slightly before frosting.

Nutrition

Serving Size: 1 slice (100g)
Calories: 400
Sugar: 38g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 2g
Protein: 4g
Cholesterol: 80mg

Keywords: You can substitute pumpkin puree with roasted butternut squash for a different twist. Add chopped nuts for extra crunch or drizzle maple syrup into the frosting for added flavor.