It’s almost autumn again. If I could, I would move around the world as the seasons change just to follow autumn. Woops, getting a little too warm here in the States; better hop on over to Russia where the leaves are just starting to turn. I could totally make that happen. Here are some reasons I love the fall:
1) I get to wear sweaters and tights and boots.
2) I get to wear colors like maroon and plum and mustard.
3) I get to bust out the nutmeg, cloves, pecans, molasses, pumpkin and cinnamon in earnest.
4) Oh yeah, and I get to go to England.
In honor of the approaching fall, I present this pumpkin cake with brown butter glaze. As we know from our previous experience with brown butter glaze, this glaze is awesome. It rully is.
I apologize if I’m killing the joy of your remaining summer. Unlike some of my friends who honestly get inquiries from strangers as to whether or not they are of Hispanic descent, I’m still pale, and it’s the end of August. I can personally take or leave summer. And in this case (or post), I am waving goodbye to it.
Goodbye cruel world (hello, nutmeg, my old friend),
Pumpkin Pecan Cake with Brown Butter Glaze
Adapted from Martha Stewart
For the cake:
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
For the icing:
4 tablespoons unsalted butter
1 cup sifted confectioner’s sugar
1 teaspoon pure vanilla extract
1 to 2 tablespoons milk
To make the cake:
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.
In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
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.
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.
Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with pecans, chopped or caramelized or whatever.
To make the icing:
In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.
Add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately.