Description
Pumpkin Brown Butter Cake is a delightful dessert that combines the rich flavors of pumpkin and brown butter, creating a moist and tender cake perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup all-purpose flour
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
Instructions
- Prepare the brown butter by melting unsalted butter in a saucepan over medium heat, stirring until it turns golden brown and develops a nutty aroma.
- Mix the dry ingredients: whisk together all-purpose flour, baking powder, ground cinnamon, and ground nutmeg in a separate bowl.
- Combine the wet ingredients: in a large bowl, mix pumpkin puree, brown sugar, and slightly cooled brown butter, then add eggs one at a time and stir in vanilla extract.
- Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Pour the batter into a prepared cake pan and bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until a toothpick comes out clean.
Notes
- Use canned pumpkin puree for convenience or make your own from fresh sugar pumpkins.
- Ensure all ingredients are at room temperature for a smooth batter.
- Store leftovers in an airtight container at room temperature for up to three days or refrigerate for about a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pumpkin Brown Butter Cake, Fall Dessert, Pumpkin Cake, Brown Butter Cake