Brown butter pumpkin cake with pumpkin puree and spice is snackable. An easy one-bowl pumpkin cake is soft and moist. Crisp pumpkin spice sugar tops the cake. It suits all fall events.
Batter– 226 g or 1 cup butter unsalted (cold is fine)– 200 g or 1 cup brown sugar light or dark– 1 tablespoon pumpkin pie spice 1 ½ teaspoons cinnamon, 1 tsp each ginger and nutmeg– 2 teaspoons pure vanilla extract– ¾ tsp fine sea salt– 2 large eggs at room temperature– 250 g or 1 cup canned pumpkin puree– 2 tsp baking powder– 260 g or 2 cups all purpose flourTopping– 3 tablespoons organic granulated sugar for topping– 1 tsp pumpkin pie spice for topping
Brown butter in a medium frying pan until it melts, sputters, and foams. Stir until all the bottom bits are brown.
STEP 1 .
Butter should be placed in a large heatproof bowl immediately.Allow to cool (5-10 minutes). Grease and parchment an 8-inch square metal baking pan. Heat the oven to 350 F.
Add sugar to butter bowl and whisk for 60 seconds. Whisk in salt, vanilla, and spices. Add one egg and whisk for 60 seconds. Whisk another 60 seconds with the other egg.
The mix should shine and be cohesive. Whisk in pumpkin puree. Scale flour. For cups, fluff flour with a fork, then sprinkle and level. Add flour and baking powder to batter and whisk briefly.
To the batter, add the flour and baking powder, and whisk it for a few seconds. Into the pan, pour the batter. To make the topping, combine sugar and spices. Sprinkle the cake in an even manner.
Bake the cake for thirty to thirty-five minutes, or until a cake tester produces a clean result or the top springs back into place.Ten minutes after the cake has been baked
Transfer it to a wire rack using the parchment paper so that it can finish cooling. Apply a sharp cut to the cake. Keep any leftovers in an airtight container.
– Total Fat 15g– Saturated Fat 2.5g– Trans Fat 0g– Total Carbs 63g– Net Carbs 61g– Dietary Fiber 2g– Total Sugars 39g