Pumpkin Cake with Brown Butter Cream Cheese Icing

Pumpkin Cake

INGREDIENTS

• 250 g All Purpose Flour- sifted
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 ½ tsp Cinnamon
• 1 ½ tsp Pumpkin Spice
• 240 ml Vegetable Oil
• 4 Large Eggs
• 200 g Brown Sugar
• 100 g White Sugar
• 437 ml Pumpkin Puree (not pie filling)
• 1 tsp Vanilla Extract

METHOD

1.  Pre-heat oven to 350F. Grease two 8” round cake pans and line the bottoms with parchment paper.
2.  In a large bowl or stand mixer, stir together flour, baking powder, baking soda, salt, and spices. Set aside.
3.  In another bowl, whisk together remaining ingredients until combined.
4.  Stir in half of the wet ingredients into the dry ingredients until smooth. Mix in the remaining wet mixture into the batter until fully combined.
5. Divide batter equally into the 2 prepared pans.
6. Bake at 350F for 40-50 minutes, or until toothpick inserted into the centre comes out clean.
7. Let cakes cool completely in the pans before turning out.

Brown Butter Cream Cheese Icing

INGREDIENTS

• 1 ½ cups Unsalted Butter - room temperature
• 750 g Cream Cheese - room temperature
• 850 g Icing Sugar
• ½ tsp Vanilla Extract

METHOD

The day before: Place one cup of the butter in a medium saucepan. Melt over medium heat, stirring constantly until brown bits begin to form on the bottom. Transfer browned butter to a heat proof bowl and cover with plastic wrap. Leave on the counter overnight to cool.

1.  In a mixer with a paddle attachment (or with a hand mixer), beat cream cheese until smooth. Transfer to a different bowl and set aside.
2. In the empty mixer bowl, mix browned butter and remaining half cup softened butter until light and airy.
3.  Slowly stir in icing sugar and vanilla. Whip for 4-5 minutes or until smooth and fluffy.
4. Add cream cheese into whipped icing. Quickly and vigorously whip in cheese until incorporated, scraping the bowl half way; making sure to not overmix as it will turn very soft (no more than 20 seconds total).
5.  Refrigerate until needed.

ASSEMBLY

Trim the domed tops off both of the pumpkin cakes Place one cake on a plate or cake board, cut side up. Spread (or pipe) a generous amount of cream cheese icing on the top of the cake layer. Place the second layer of cake cut side down onto the cream cheese. Spread (or pipe) another generous amount of cream cheese icing on top of the cake. Decorate with seasonal sprinkles or a dusting of cinnamon.

Recipe Courtesy Of: Sweet Craft Desserts

792 Brant St, Burlington
(289) 337-4777 | sweetcraft.ca