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

Brown Butter Icing

Caramelized Walnut Halves

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