{"id":2253,"date":"2009-11-03T19:48:45","date_gmt":"2009-11-04T01:48:45","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=2253"},"modified":"2009-11-03T19:51:35","modified_gmt":"2009-11-04T01:51:35","slug":"pumpkin-spice-cake-with-brown-butter-frosting","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/11\/03\/pumpkin-spice-cake-with-brown-butter-frosting\/","title":{"rendered":"Pumpkin Spice Cake with Brown Butter Frosting"},"content":{"rendered":"<p>Some ingredients are available all year long, but only truly acceptable at certain times. \u00a0Canned pumpkin puree is one of those ingredients. \u00a0You can buy it in July, but a pumpkin dessert just doesn&#8217;t seem like something I&#8217;d bring to a 4th of July picnic. \u00a0Since it is now November I am going to take advantage of my freedom to use this glorious non-perishable good and make something delicious.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-2256\" title=\"pumpkin1\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/11\/pumpkin1.jpg?resize=384%2C305\" alt=\"pumpkin1\" width=\"384\" height=\"305\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/11\/pumpkin1.jpg?w=384 384w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/11\/pumpkin1.jpg?resize=300%2C238 300w\" sizes=\"(max-width: 384px) 100vw, 384px\" data-recalc-dims=\"1\" \/><\/p>\n<p>The cake recipe is courtesy of <a href=\"http:\/\/www.marthastewart.com\/recipe\/pumpkin-spice-cake-with-honey-frosting?autonomy_kw=pumpkin%20cake\" target=\"_blank\">Martha<\/a>, and the brown butter frosting is a variation on a cookie frosting I used on a pumpkin cookie last year.<\/p>\n<p>I love brown butter. \u00a0It is nutty, warm, comforting and so much tastier than regular butter frosting. \u00a0The little specks of burnt butter in the frosting make me happy. \u00a0I said it. \u00a0Butter makes me happy.<\/p>\n<p><!--more--><\/p>\n<p>This recipe is easy. \u00a0Easy, simple,\u00a0accessible\u00a0ingredients, easy preparation and presentation, and also quite easy to consume. \u00a0The flavor is lovely and perfect for fall. \u00a0The pumpkin and spice are great\u00a0together. \u00a0\u00a0The brown butter frosting is a perfect partner for the cake, although a cream cheese frosting or a simple dollop of whipped cream would also be lovely accompaniments.<\/p>\n<h4>Pumpkin Spice Cake (courtesy of Martha Stewart)<\/h4>\n<p>INGREDIENTS<\/p>\n<ul>\n<li>1\/2 cup (1 stick) unsalted butter, melted, plus more for pan<\/li>\n<li>2 1\/2 cups all-purpose flour (spooned and leveled)<\/li>\n<li>2 teaspoons baking soda<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1 tablespoon pumpkin-pie spice (or 1 1\/2 teaspoons cinnamon, 3\/4 teaspoon ginger, 1\/2 teaspoon nutmeg, and 1\/8 teaspoon each allspice and cloves)<\/li>\n<li>2 large eggs<\/li>\n<li>1 1\/2 cups sugar<\/li>\n<li>1 can (15 ounces) solid-pack pumpkin puree<\/li>\n<\/ul>\n<p>DIRECTIONS<\/p>\n<ol>\n<li>Preheat oven to 350 degrees. Butter and sugar a 9-inch square baking pan.<\/li>\n<li>In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.<\/li>\n<li>Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 40 to 45 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.<\/li>\n<li>Frost with brown butter frosting.<\/li>\n<\/ol>\n<h4>Brown Butter Frosting<\/h4>\n<ul>\n<li>6 tablespoons butter<\/li>\n<li>2 &#8211; 3 cups powdered sugar<\/li>\n<li>1 teaspoon vanilla<\/li>\n<li>3 &#8211; 4 tablespoons milk<\/li>\n<\/ul>\n<ol>\n<li>Melt 6 tablespoons butter in 1-quart saucepan over medium heat. Continue cooking, stirring constantly and watching closely, until butter\u00a0just\u00a0begins to turn golden, 4 to 6 minutes. (Butter will get foamy and bubble.) Remove from heat. Cool completely.<\/li>\n<li>Combine browned butter, powdered sugar and 1 1\/2 teaspoons vanilla in small bowl. Beat at medium speed, gradually adding enough milk for desired spreading consistency.<\/li>\n<\/ol>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2009\/11\/03\/pumpkin-spice-cake-with-brown-butter-frosting\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Some ingredients are available all year long, but only truly acceptable at certain times. \u00a0Canned pumpkin puree is one of those ingredients. \u00a0You can buy it in July, but a pumpkin dessert just doesn&#8217;t seem like something I&#8217;d bring to a 4th of July picnic. \u00a0Since it is now November I am going to take [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[13,3],"tags":[],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-Al","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/2253"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=2253"}],"version-history":[{"count":11,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/2253\/revisions"}],"predecessor-version":[{"id":2264,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/2253\/revisions\/2264"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=2253"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=2253"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=2253"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}