Well, hello there bloggy friends!! I know it's been a way too long since I've posted, but since I've already confessed to you all that I am quite possibly the world's worst blogger, we'll just skip right over that part and get to the yummy recipe that inspired me so much that I just had to share it.
A few days ago, my sister sent me a recipe that she said is her new favorite, so of course I couldn't wait to try it right away. As it turns out, it's my new favorite as well. In fact, this cake is so good that the friend we had over tonight said it was the best cake she'd ever had. Yes, it really is that good.
So if you're looking for a new recipe to use this Fall, you definitely want to try this. The original recipe came from the Fine Cooking Magazine that is currently on the stands in the grocery checkout aisle. Here is the recipe after I changed it up a bit....
Brown Butter Pumpkin Layer Cake
Make the Cake
1 ½ cubes butter
2 cups unbleached all purpose flour
1 ½ tsp. baking soda
2 ¾ tsp pumpkin pie spice
¼ tsp. salt
1 ½ cups sugar
⅔ cup firmly packed light brown sugar
2 large eggs
⅓ cup butter milk
1 ½ cups pumpkin puree
Preheat oven to 350°. Butter and flour two 9” round cake pans.
Melt the butter in small sauce pan over med heat. Cook, swirling in the pan until the butter turns a nutty golden brown (about 4 minutes). Pour into a small bowl and let set until cool but not set.
In a medium bowl whisk together flour, baking soda and spices. In a large bowl mix pumpkin, sugar & buttermilk until very well blended. With a rubber spatula, stir in the flour mixture until just combined. Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans. Bake the cakes approx 28 minutes until tester inserted comes out clean. Let cool in pans about 10 minutes.
Make the Topping
1 ½ Tbs. butter
1 cup pecans (I used walnuts)
2 Tbs. firmly packed light brown sugar
¼ tsp salt
Melt butter in skillet over med heat. Add the pecans (walnuts) and cook until slightly brown (about 2 minutes). Sprinkle in the brown sugar and salt and stir until the sugar melts and the nuts are glazed (about 2 minutes). Remove from heat and let cool in the skillet.
Make the Frosting
4 oz. butter
8 oz. cream cheese (at room temp)
¼ cup firmly packed light brown sugar
1 ½ cups powder sugar
Melt the butter in a small saucepan, over medium heat. Cook, swirling in the pan until the butter turns a nutty golden brown (about 4 minutes). Pour into a small bowl and let set until cool but not set. Pour into a small bowl and let stand until the solids settle at the bottom of the bow., about 5 minutes. Carefully transfer the bowl to the freezer and chill until just firm, about 18 minutes. Using a spoon, carefully scrape the butter from bowl, leaving the browned solids at the bottom; discard brown solids.
Beat the butter, cream cheese and brown sugar on medium high speed until light in color and the brown sugar has dissolved, 2 minutes. Gradually beat in the powder sugar and continue beating until fluffy, 1-2 minutes.
Assemble the Cake
Frost bottom layer (I put some of the topping mixture between the layers); put 2nd layer on and frost top and sides. Garnish with nut topping.