Friday, October 29, 2010

If you do nothing else, you have to make this for Thanksgiving! Brown Butter Pumpkin Cake

Since I got no help or response on my last post asking for food/diet help, I decided to ditch it all and make cake! Actually, it's my friend Kristen's bday, and I promised her a pre-Thanksgiving dinner. Included in tonight's festivities is a scrumptious Brown Butter Pumpkin Cake from my new Fine Cooking subscription! I modified the recipe slightly from the one Fine Cooking provided. I used a can of pumpkin, substituted Eggbeaters for the eggs, and I didn't make the topping because nuts are not allowed tonight! Also, I made it in a 9x13 pan.

But other than, it's this recipe from Fine Cooking's Autumn magazine.

Here my version:

6 oz. (3/4 cup) unsalted butter
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 tsp. chinese five spice
1-1/2 cups granulated sugar
2/3 cup firmly packed light brown sugar
1/2 cup Eggbeaters
1/3 cup buttermilk

Position a rack in the center of the oven and heat the oven to 350°F.

Pam spray and flour a 9x13 glass or aluminum pan.

Melt the butter in a saucepan over medium heat.  I swirled it for about 4 minutes, watching for a small layer of bits to brown on the bottom of the pan.  Once that starts to happen, remove from heat.  Watch carefully, as it takes little to burn!  Pour into a separate bowl and let stand. 

In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves. In a large bowl, whisk 1-1/2 cups of the pumpkin with the granulated sugar, brown sugar, eggs, and 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.

Pour into prepared 9x13 pan.

Bake the cake until a tester inserted in the center comes out clean, about 32 minutes. Let the cake cool  completely in the pan.

Meanwhile, you can start 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

Melt the butter in a saucepan over medium heat as above.  Pour into a small bowl and let stand until the solids settle at the bottom of the bowl, 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 the solids.

Using an electric mixer, 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 confectioners’ sugar and continue beating until fluffy, 1 to 2 minutes.

It's time to frost the cake!

Spread evenly over the cake, and then put into the refrigerator to chill.

I sprinkled the top with confectioners sugar and some extra cinnamon powder.

Happy Birthday Kristen!

We will be sampling it tonight, but if the batter is any indication, we are in for a treat! :)

Hope you enjoy!

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