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Gallery Pumpkin Cake with Brown Butter Icing Recipe Summary Servings: 10
Ingredients Ingredient Checklist 8 tablespoons (1 stick) 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 or canned pumpkin puree 1/2 cup warm (110 degrees) milk Brown Butter Icing Caramelized Walnut Halves
Cook’s Notes The consistency of the icing should be thin enough to spread but not runny.
Gallery Pumpkin Cake with Brown Butter Icing
Recipe Summary Servings: 10
Gallery
Pumpkin Cake with Brown Butter Icing
Pumpkin Cake with Brown Butter Icing
Pumpkin Cake with Brown Butter Icing
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 8 tablespoons (1 stick) 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 or canned pumpkin puree 1/2 cup warm (110 degrees) milk Brown Butter Icing Caramelized Walnut Halves
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.
Cook’s Notes The consistency of the icing should be thin enough to spread but not runny.
Cook’s Notes
The consistency of the icing should be thin enough to spread but not runny.
Reviews (16)
Add Rating & Review 207 Ratings 5 star values: 52 4 star values: 82 3 star values: 46 2 star values: 22 1 star values: 5
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Reviews (16)
Add Rating & Review 207 Ratings 5 star values: 52 4 star values: 82 3 star values: 46 2 star values: 22 1 star values: 5
Add Rating & Review
207 Ratings 5 star values: 52 4 star values: 82 3 star values: 46 2 star values: 22 1 star values: 5
207 Ratings 5 star values: 52 4 star values: 82 3 star values: 46 2 star values: 22 1 star values: 5
207 Ratings 5 star values: 52 4 star values: 82 3 star values: 46 2 star values: 22 1 star values: 5
5 star values: 52 4 star values: 82 3 star values: 46 2 star values: 22 1 star values: 5
Martha Stewart Member Rating: 5 stars 11/21/2016 Made this yesterday (Thanksgiving trial run). Delicious & pretty easy! Baked at 350 for 45 minutes. Added a dash of ground cloves & ginger as well. I'm not in love with the Brown Buttercream - turned out a little cloying & greasy. I will remake with cream cheese frosting. I used Pecans for candied nuts. Watch out for the hot sugar/caramel - I got a drop on my finger and now have a nasty blister :( But, the nuts are a great complement for crunch! Might break up & spread around the whole top. Martha Stewart Member Rating: 3 stars 09/05/2013 This cake was a nice and easy cake to make. Very palatable and unassuming. Warm pumpkin flavor. Not overly sweet. I love lots of rollercoaster flavors in food. I wanted something a bit more "spicy" than this. Next time, I think I will double the spices and add cloves. I didn't make the brown icing yet, will do today. Martha Stewart Member Rating: Unrated 12/29/2012 Fantastic. My husband hate s cake but looks pumpkin pie, wonderful he enjoyed all the flavors Martha Stewart Member Rating: Unrated 10/19/2012 Tried this today and it was so fantastic, I can't wait to make it for Thanksgiving. I used less sugar. I didn't brown the butter, just melted it, and then I added a little cinnamon to the icing. My husband is getting a second slice as I write. Martha Stewart Member Rating: Unrated 10/18/2012 00 Martha Stewart Member Rating: Unrated 11/14/2010 A super easy, moist and flavorful cake. I did do one thing different, instead of the brown butter icing, I simply dusted mine with powdered sugar. It allowed the wonderful flavor of the cake to speak for itself. I will make a couple to serve for dessert on Thanksgiving. Martha Stewart Member Rating: Unrated 11/09/2010 Wonderful, moist cake. The batter looked curdled as I was mixing it but I kept going and it turned out fine. I'd never made brown butter icing and doubled the recipe to cover the sides and top of the cake. The icing quickly developed an odd consistency (like soft clay) and the butter and sugar started to separate but I was able to pat it into place with my fingers around the sides and after a while in the fridge it was all good. Perfect taste combination. I'll definitely make this again. Martha Stewart Member Rating: Unrated 10/05/2010 Delicious and super easy! It was gone in minutes and the recipe wanted by all! Martha Stewart Member Rating: Unrated 09/27/2010 Delicious and easy! The cake is super moist and flavorful Martha Stewart Member Rating: Unrated 05/02/2010 I have made this a few times and it is absolutely delicious. You will be pleased!!! Martha Stewart Member Rating: Unrated 10/27/2009 Made this cake last night! It was so tasty and easy!! I ran out of white sugar, so ended up adding a 1/4 cup brown and the result was fantastic! The frosting was sensational... of course, I doubled the frosting recipe and everyone was quite pleased :) Martha Stewart Member Rating: Unrated 10/12/2009 @MrsJacks - I'd also like to try this recipe for cupcakes! How many did it make? How long did you bake them? Looks delicious! I may try it with a cinnamon cream cheese frosting instead of the brown butter icing... we'll see! Martha Stewart Member Rating: Unrated 11/19/2008 I use this recipe to make pumpkin muffins and people love it. I use a cream cheese frosting recipe on top, delicious. Martha Stewart Member Rating: Unrated 10/06/2008 I made these as cupcakes and used the cream cheese frosting recipe from the back of the "Soft as Silk" box. They were amazing!!! MOIST and yummy especially the next day, cold from the fridge. Can't wait to try the brown butter icing! Martha Stewart Member Rating: Unrated 03/19/2008 The best use for leftover pumpkin I have tried. Delicious. My daughter made it with white butterceam icing instead and we loved it. Moist and just the right amount of spice. A definite keeper . Martha Stewart Member Rating: Unrated 12/29/2007 I was looking for something special to bake for Thanksgiving and came across this recipe. Mind you, I am NOT a fan of pumpkin but I have to admit, this is better than the usual old pumpkin pie! I thought the brown butter icing was going to be a little strange tasting but if you do it correctly, it turns out great and taste nutty and wonderful with the cake. I'll make this again next Thanksgiving!!Martha Stewart Member
Rating: 5 stars 11/21/2016
Made this yesterday (Thanksgiving trial run). Delicious & pretty easy! Baked at 350 for 45 minutes. Added a dash of ground cloves & ginger as well. I’m not in love with the Brown Buttercream - turned out a little cloying & greasy. I will remake with cream cheese frosting. I used Pecans for candied nuts. Watch out for the hot sugar/caramel - I got a drop on my finger and now have a nasty blister :( But, the nuts are a great complement for crunch! Might break up & spread around the whole top.
Rating: 5 stars
Rating: 3 stars 09/05/2013
This cake was a nice and easy cake to make. Very palatable and unassuming. Warm pumpkin flavor. Not overly sweet. I love lots of rollercoaster flavors in food. I wanted something a bit more “spicy” than this. Next time, I think I will double the spices and add cloves. I didn’t make the brown icing yet, will do today.
Rating: 3 stars
Rating: Unrated 12/29/2012
Fantastic. My husband hate s cake but looks pumpkin pie, wonderful he enjoyed all the flavors
Rating: Unrated
Rating: Unrated 10/19/2012
Tried this today and it was so fantastic, I can’t wait to make it for Thanksgiving. I used less sugar. I didn’t brown the butter, just melted it, and then I added a little cinnamon to the icing. My husband is getting a second slice as I write.
Rating: Unrated 10/18/2012
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Rating: Unrated 11/14/2010
A super easy, moist and flavorful cake. I did do one thing different, instead of the brown butter icing, I simply dusted mine with powdered sugar. It allowed the wonderful flavor of the cake to speak for itself. I will make a couple to serve for dessert on Thanksgiving.
Rating: Unrated 11/09/2010
Wonderful, moist cake. The batter looked curdled as I was mixing it but I kept going and it turned out fine. I’d never made brown butter icing and doubled the recipe to cover the sides and top of the cake. The icing quickly developed an odd consistency (like soft clay) and the butter and sugar started to separate but I was able to pat it into place with my fingers around the sides and after a while in the fridge it was all good. Perfect taste combination. I’ll definitely make this again.
Rating: Unrated 10/05/2010
Delicious and super easy! It was gone in minutes and the recipe wanted by all!
Rating: Unrated 09/27/2010
Delicious and easy! The cake is super moist and flavorful
Rating: Unrated 05/02/2010
I have made this a few times and it is absolutely delicious. You will be pleased!!!
Rating: Unrated 10/27/2009
Made this cake last night! It was so tasty and easy!! I ran out of white sugar, so ended up adding a 1/4 cup brown and the result was fantastic! The frosting was sensational… of course, I doubled the frosting recipe and everyone was quite pleased :)
Rating: Unrated 10/12/2009
@MrsJacks - I’d also like to try this recipe for cupcakes! How many did it make? How long did you bake them? Looks delicious! I may try it with a cinnamon cream cheese frosting instead of the brown butter icing… we’ll see!
Rating: Unrated 11/19/2008
I use this recipe to make pumpkin muffins and people love it. I use a cream cheese frosting recipe on top, delicious.
Rating: Unrated 10/06/2008
I made these as cupcakes and used the cream cheese frosting recipe from the back of the “Soft as Silk” box. They were amazing!!! MOIST and yummy especially the next day, cold from the fridge. Can’t wait to try the brown butter icing!
Rating: Unrated 03/19/2008
The best use for leftover pumpkin I have tried. Delicious. My daughter made it with white butterceam icing instead and we loved it. Moist and just the right amount of spice. A definite keeper .
Rating: Unrated 12/29/2007
I was looking for something special to bake for Thanksgiving and came across this recipe. Mind you, I am NOT a fan of pumpkin but I have to admit, this is better than the usual old pumpkin pie! I thought the brown butter icing was going to be a little strange tasting but if you do it correctly, it turns out great and taste nutty and wonderful with the cake. I’ll make this again next Thanksgiving!!
All Reviews for Pumpkin Cake with Brown Butter Icing
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pumpkin Cake with Brown Butter Icing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
