Ingredients
Brown Butter Pumpkin Cake
- 3/4 cup (168 g) unsalted butter
- 2 1/4 cups (281 g) all purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (300 g) granulated white sugar
- 2 eggs, at room temperature
- 1 tbsp vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1 cup (244 g) canned pumpkin puree, at room temperature
Crème Anglaise
- 1/2 cup (120 ml) heavy cream
- 3/4 cup (180 ml) half & half or whole milk
- 2 egg yolks
- 1/4 cup (50 g) granulated white sugar
- 1 tsp vanilla extract
- Pinch of salt
Salted Caramel Cream Cheese Frosting
- 1 cup (224 g) unsalted butter, softened
- Pinch of salt
- 4 oz (113 g) cream cheese, cold
- 1/2 cup (120 ml/150 g) salted caramel sauce
- 2 cups (260 g) powdered sugar
Brûléed Sugar Topping
- 1/2 cup (100 g) granulated white sugar
Instructions
- Brown the Butter: In a medium pot over medium heat, melt the butter and allow it to simmer until it becomes foamy, emits a nutty aroma, and turns a deep golden brown, about 10 minutes. Transfer to a large bowl and cool in the fridge, stirring every 10 minutes until it reaches the consistency of softened butter.
- Prepare the Oven and Baking Pan: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Make the Cake Batter: Using an electric mixer with a paddle attachment, whip the cooled brown butter on high speed until pale and fluffy. Add the granulated sugar and cream together for 2 minutes on high. Add eggs and vanilla, mixing on medium speed until pale and smooth, about 1 minute. Add buttermilk and pumpkin puree, mixing on medium-low until combined (the batter may look split). Finally, add the dry ingredients on low speed and mix until smooth, scraping sides as needed.
- Bake the Cake: Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 30 minutes, then release from the pan using the parchment paper and cool completely on the rack.
- Prepare Crème Anglaise: In a small saucepan, heat heavy cream and half & half over medium-low until steaming. In a medium bowl, whisk egg yolks, sugar, vanilla, and salt until pale yellow. Gradually whisk in 1/4 of the hot cream mixture into the yolks to temper, then add the rest. Return mixture to saucepan and gently heat over low, stirring continuously for 20-25 minutes until it thickly coats the back of a spoon. Remove from heat and cool in a pourable container.
- Make Salted Caramel Cream Cheese Frosting: In a large bowl, whip softened butter and salt on high until pale and fluffy (~5 minutes). Add cold cream cheese and mix on medium until combined. Add salted caramel sauce, mixing on medium-low until incorporated. Gradually add powdered sugar, mixing on low then increasing to high for 1 minute until fluffy.
- Prepare Brûléed Sugar Topping: Line a small baking sheet with parchment. Heat granulated sugar in a small saucepan over medium-low heat until it crystallizes then fully melts and reaches a deep amber color. Quickly pour melted sugar onto the baking sheet and spread in a thin, even layer with an offset spatula. Let cool completely, then break into small pieces using the back of a spoon.
- Assemble the Cake: When cooled, slice a thin layer off the top of the cake to aid absorption. Transfer to a serving plate and poke holes across the surface with a wooden handle or honey dipper. Slowly pour the crème anglaise over the cake, spreading gently to absorb. Frost the top generously with salted caramel cream cheese frosting. Drizzle extra salted caramel sauce on top and swirl lightly. Finally, sprinkle the brûléed sugar pieces over the frosting. Cut into 16 slices and serve.
Notes
- To prevent the brûléed sugar from becoming sticky in humid climates, prepare it just before serving and store it in an airtight container.
- Make sure all wet ingredients are at room temperature for the best mixing results.
- Use a light-colored metal pan for even baking and better browning of the cake.
- The crème anglaise should be cooked very gently over low heat to avoid curdling.
- For easier caramelizing of sugar for the topping, use a heavy-bottomed pan for even heat distribution.
- Allow the cake to cool completely before assembling to prevent frosting from melting.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
