Pumpkin Layer Cake + Egg Nog German Buttercream & Pumpkin Seed Brittle

• Vegetarian
• Gluten free

• Produce

  • 1 cup Pumpkin or squash puree

• Refrigerated

  • 3 Egg yolks, large
  • 3 Eggs, large

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 2 tsp Arrowroot starch
  • 2 1/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1 5/8 cup Cane sugar
  • 1 tsp Cinnamon
  • 1 Cinnamon
  • 1/2 cup Millet flour
  • 1/4 tsp Nutmeg, ground
  • 3/4 cup Oat flour
  • 3/4 tsp Salt
  • 1 Scraped from 1 vanilla bean, seeds
  • 1 1/8 cup Sweet rice flour
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/3 cup Pepitas

• Dairy

  • 12 tbsp Butter
  • 1 1/2 cups Butter, unsalted
  • 3/4 cup Buttermilk
  • 5/8 cup Whole milk

Found on thekitchenmccabe.com

Description

Ingredients

• FOR THE CAKE:
• 12 tablespoons (1½ sticks) Butter, softened
• 1 cup + 2 tablespoons Raw Cane Sugar
• Seeds scraped from 1 Vanilla Bean
• 3 Large Eggs
• ¾ cup Buttermilk
• 1 cup Pumpkin or Squash Puree
• 1 cup + 2 tablespoons Sweet Rice Flour
• ¾ cup Oat Flour
• ½ cup Millet Flour
• 2¼ teaspoons Baking Powder
• ¾ teaspoon Baking Soda
• ¾ teaspoon Salt
• 1 teaspoon Cinnamon
• FOR THE EGG NOG GERMAN BUTTERCREAM:
• ½ cup + 2 tablespoons Whole Milk
• ½ cup Raw Cane Sugar
• ¼ teaspoon Ground Nutmeg
• 3 Large Egg Yolks
• 2 teaspoons Arrowroot Starch (or cornstarch)
• 1½ cups (3 sticks) Unsalted Butter, at room temperature
• 1 teaspoon Vanilla
• Cinnamon, to garnish cake
• FOR THE PUMPKIN BRITTLE:
• ½ cup Maple Syrup
• ⅓ cup Pepitas (shelled pumpkin seeds)

Directions

• FOR THE CAKE:
• Preheat the oven to 325 degrees. Line the bottoms of four 6 round baking pans with parchment paper. Grease and flour.
• Place the butter, sugar, and vanilla bean seeds in a large mixing bowl. Beat together on high for 2-3 minutes, or until light and fluffy.
• Beat the eggs into the butter mixture, one at a time, fully incorporating before adding the next egg.
• Beat in the buttermilk and pumpkin puree.
• In another bowl, sift together the rice flour, oat flour, and millet flour. Whisk in the baking powder, baking soda, cinnamon, and salt.
• Add the dry ingredients to the wet ingredients and mix together until smooth and well combined.
• Divide the batter evenly between the prepared pans, dropping each pan on the counter once or twice to remove air bubbles from batter.
• Bake in the preheated oven for 30-35 minutes, or until a tester inserted in the center of the cake comes out clean.
• Let cool for 10 minutes and remove from the pans. Finish cooling on a wire rack.
• FOR THE EGG NOG GERMAN BUTTERCREAM:
• Place the milk, sugar, and nutmeg in a saucepan. Whisk to dissolve sugar while heating on medium/high heat. When milk begins to steam, remove from heat.
• Whisk together the egg yolks and arrowroot starch together in a mixing bowl. Slowly pour in the hot milk mixture, whisking constantly, until combined. Pour the mixture back into the saucepan. Heat on medium, whisking constantly, for 2-3 minutes, or until mixture thickens.
• Remove from heat and pour into a bowl. Whisk in the vanilla. Press a layer of plastic wrap on top of the custard(this will keep a crust from forming) and refrigerate until completely cooled.
• Once the custard has cooled, place the soft butter in a large bowl. Beat butter until light and fluffy, 1-2 minutes. While beating, add the custard to the butter, one tablespoon at a time, beating in fully with each addition before adding more. Scrape the sides of the bowl down several times during this process.
• Once the custard has been added, beat frosting for one more minute. Frosting should be smooth, thick, and creamy.
• Use the frosting to frost the cake, with ⅓- 1/2 thick layers of frosting between each cake layer.
• Speckle the sides of the cake with ground cinnamon. Dust the top of the cake with cinnamon.
• FOR THE BRITTLE:
• Lay a sheet of parchment or a non-stick mat out on your work surface.
• Place the maple syrup in a saucepan and bring to a boil over medium/high heat. Continue to cook for another 1-2 minutes, or until the syrup turns a darker amber color and gives of a caramel-like scent. Add the pepitas to the caramel and stir until all seeds are coated. Pour the seeded caramel out on top of the non-stick mat. Working quickly, spread the caramel out using a rubber spatula so that it is in one layer (seeds are not sitting on top of each other).
• Place a glass or other cylindrical item underneath the non-stick mat so that the brittle hardens in an arc shape.
• Once the brittle has cooed and hardened, place it on top of the cake, pressing it down into the top cake layer to help it stay standing.
• Cake is best eaten at room temperature.
• Store in the refrigerator.