Brown Butter Pumpkin Pecan Cake Recipe

Ingredients

• For the Pumpkin Puree
• 2 tsp. vegetable oil
• 1 medium-large Sugar Pie pumpkin, cut in half from stem to bottom and seeded
• Looks a lot like homemade, doesn't it?Tip: Please substitute 1 1/2 cups canned pumpkin purée for homemade, by all means.
• For the cake
• 6 oz. (3/4 cup) unsalted butter; more for the pans
• 9 oz. (2 cups) unbleached all-purpose flour; more for the pans
• 1-1/2 tsp. baking soda
• 1-1/2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 3/4 tsp. table salt
• 1/4 tsp. ground cloves
• 1-1/2 cups granulated sugar
• 2/3 cup firmly packed light brown sugar
• 2 large eggs
• 1/3 cup buttermilk
• For the topping: Here Andrew doubled the recipe to completely cover the cake with this crunchy delicious topping. You should too!
• 1-1/2 Tbs. unsalted butter
• 2/3 cup pecans
• 1/2 cup unsalted, raw, hulled pepitas
• 2 Tbs. firmly packed light brown sugar
• 1/4 tsp. table salt
• 1-1/2 Tbs. chopped crystallized ginger
• For the frosting
• 4 oz. (1/2 cup) unsalted butter
• 8 oz. cream cheese, at room temperature
• 1/4 cup firmly packed light brown sugar
• 5 oz. (1-1/4 cups) confectioners’ sugar
View Full Recipe at CHEWING THE FAT