Description
This Pumpkin Brown Butter Cake is a moist and flavorful autumn treat, combining the warm nuttiness of browned butter with rich pumpkin puree and aromatic spices. Perfect for fall gatherings or a cozy dessert, it delivers a tender crumb with a subtle spice profile and a classic pumpkin taste, finished with a light dusting of powdered sugar.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For Garnish
- Powdered sugar (for dusting)
Instructions
- Prepare Brown Butter: Melt the unsalted butter in a saucepan over medium heat, stirring continuously until it turns a golden brown color and emits a nutty aroma. Remove it from heat and let it cool slightly.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, ground cinnamon, and ground nutmeg until fully combined.
- Combine Wet Ingredients: In a large bowl, mix the pumpkin puree, brown sugar, and the slightly cooled brown butter. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture until just incorporated, taking care not to overmix to maintain a tender crumb.
- Bake: Pour the batter into a prepared cake pan. Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely. Dust with powdered sugar before serving for a decorative and sweet touch.
Notes
- Ensure the brown butter is slightly cooled before mixing with eggs to prevent curdling.
- Do not overmix the batter to keep the cake light and fluffy.
- You can use canned pumpkin puree or homemade pumpkin puree.
- For added texture, consider folding in chopped nuts or chocolate chips.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
