"A gingery glazed nut topping and brown butter spiked cream cheese frosting are the finishing touches for the spectacular spiced pumpkin cake". I couldn't of said it any better than that! This cake is so worth the effort and is a sure hit with family and friends! THANKS to Fine Cooking Magazine for publishing this recipe! —Unknown Chef
8 - 12
For the Purée
medium-large Sugar Pie pumpkin, cut in half from stem to bottom and seeded
Position a rack in the center of the oven and heat the oven to 350F. Brush a 9 x 13-inch baking dish with the oil. Put the pumpkin halves in the dish cut side down and bake until tender when pierced with a fork, about 45 minutes. Let cool. Peel the pumpkin and purée for the cake. You can make the purée up to 2 days ahead. Refrigerate or freeze any remaining puree for another use.
For the Cake
Butter and flour two 9-inch round cake pans, line the bottoms with parchment, butter the parchment and flour the pans.
Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until cool but not set, about 15 minutes.
In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves. In a large bowl, whisk 1 1/2 cups of the pumpkin purée with the granulated sugar, brown sugar, eggs and buttermilk until very well blended. With a rubber spatula, stir in the flour mixture until just combined. Gently whisk in the brown butter until completely incorporated. Divide the batter between the prepared pans. Bake the cakes until a tester inserted in the center comes out clean, about 28 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes out onto racks, remove the parchment, and cool completely.
Frost with Brown Butter Cream Cheese Frosting...on another post.