Brown Butter Pumpkin Spice Cake with Penuche Frosting

• Vegetarian

• Produce

  • 1 tsp Ginger
  • 1 15 oz. can Pumpkin puree

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/4 tsp Allspice
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed light
  • 2 cups Brown sugar
  • 1 tsp Cinnamon
  • 2 cups Flour
  • 1 cup Granulated sugar
  • 1/4 tsp Nutmeg
  • 3 1/2 cups Powdered sugar
  • 1/2 tsp Salt

• Dairy

  • 2 cup Butter
  • 1/2 cup Milk

Found on butterlustblog.com

Ingredients

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 tsp salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) butter, melted and cooled
• 4 eggs, room temperature & lightly beaten
• 1 15 oz. can pumpkin puree (not to be confused with pumpkin pie mix)
• 1 cup (2 sticks) butter
• 1/2 cup milk
• 2 cups brown sugar
• 3 1/2 - 4 cups powdered sugar

Directions

• Preheat oven to 350F. Line and grease two 8-inch round pans.
• In a medium saucepan heat the butter over medium heat, swirling the pan occasionally. As it melts, the butter will foam and froth then start to crackle and pop (this is the water cooking out). Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan often. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown (about 2 1/2 to 3 minutes or so after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, bits and all, to stop the butter from cooking. Set aside to cool.
• While your butter is cooling, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and allspice in a medium bowl.
• In the bowl of a stand mixer, combine cooled butter, sugar and eggs and beat until well combined, about 1-2 minutes.
• Slowly add the dry ingredients and mix until just barely combined. Fold in the pumpkin puree.
• Divide batter evenly between the grease cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes in the pans then turn out onto a rack to finish cooling.
• In a saucepan over low heat, melt the butter and stir in the brown sugar. Cook for 2 minutes, stirring constantly. Add the milk, raise the heat, and cook until the mixture boils.
• Remove from heat, and let it cool until the mixture is lukewarm. Gradually stir in the powdered sugar, beating until smooth.
• Frost your cake fairly quickly, as the icing will harden.