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Monday, February 11, 2013

Pumpkin Cake with Brown Butter Icing


Ingredients

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour, plus more for pan
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups sugar
2 large eggs
1 cup Pumpkin Puree, or canned
1/2 cup warm (110 degrees) milk

Directions

1.   Heat the oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.
2.   In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
3.   In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin puree and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.
4.   Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.
5.   Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves
 credit to : marthastewart.com

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