Pumpkin Cake + Hazelnut-Pumpkin Seed Crunch + Brown Butter Cream Cheese Frosting

My last post of the month.  Post Thanksgiving weekend, I think it’s safe to say that my stomach is ready for a break!  And if your holiday weekend was anything like mine, I would venture to guess you’re probably in the same boat.  However, there’s one last recipe that I NEED to share with you.  After the better part of an afternoon prepping, mixing, stove-toping, and baking, I assembled this stunning layered pumpkin spice cake and brought it with me to my aunt’s Thanksgiving celebration out in Queens.

I was hopeful for the turnout as it took enough time in the kitchen and looked and smelt like it would taste like heaven, but the trying test would be when it was time for dessert and we would cut into the cake.  When the time finally came, I knew—two bites in— that this was a winner.  The flavor, the texture, the consistency, the seasonality!  It all hit high marks in my regard, and I can easily one of the best cakes I’ve ever tasted!

I’m normally not into desserts that are overly sweet.  This one definitely counts as sweet, there’s no question about it.  However, the tart and nutty undertones work well to balance out a cake and frosting that would otherwise be considered overly sweet.  (But I do warn that this is definitely a recipe for those among us with a sweet tooth!)  The cake batter is intermixed with a finely-chopped (thank you, food processor!) mix of toasted pumpkin seeds and toasted hazelnuts, adding some texture to the usual pumpkin spice cake; and the cream cheese frosting coat is garnished with a hazelnut-pumpkin seed brittle to add an extra dimension of flavor and texture.  

But the real star of the show: brown butter.  I must admit I’ve never browned butter in my life before this weekend, but I can’t wait for another excuse to bake something else with this wondrous ingredient!  It’s as simple as heating up butter over a skillet until browned (hence the name), but the process creates this rich toffee-slash-nutty aroma and taste that only works to enhance the natural flavors of any dessert.  Upon completion of the cake, the kitchen smelt like a confectionery shop!

Since my eyes have recently been opened to the amazing ingredient that be brown butter, I would love to hear what favorite brown butter-related recipes or dishes you have :)  Thanks for dropping by and I hope to see you again soon!
-pfht

Brown Butter Pumpkin Cake + Hazelnut-Pumpkin Seed Crunch + Cream Cheese Frosting

2015-11-29 22:47:11

Yields 3

Flavorful pumpkin spice layer cake with complex notes of hazelnut, caramel, and toffee; browned butter, cream cheese frosting, hazelnut and pumpkin seed brittle.

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Pumpkin Spice Cake

1. 3 ¾ c flour (2 c all-purpose, 1 ¾ c whole wheat white)
2. 2 cans pumpkin puree (15 oz), ~3 c
3. 4 large eggs
4. 1 ½ tbs vanilla
5. 2 tbs water
6. ⅝ c browned butter (1 + ¼ sticks)
7. ½ c olive oil (sub: coconut oil, veggie oil)
8. 1 c granulated sugar
9. 2 c dark brown sugar
10. 4 tsp cinnamon
11. ½ tsp nutmeg
12. ¼ tsp ginger
13. ¼ tsp cloves
14. ½ tsp salt
15. 2 tsp baking powder
16. 1 ½ tsp baking soda
17. ⅔ c toasted pumpkin seeds, finely chopped - rough grounds
18. ⅓ c toasted hazelnuts, finely chopped - rough grounds

Brown Butter Cream Cheese Frosting

1. ½ c browned butter (1 stick)
2. 8 oz cream cheese
3. 2-3 c confectioner’s sugar (adjust for sweetness preferences)
4. 1 tsp vanilla
5. ¼ tsp salt

Hazelnut-Pumpkin Seed Brittle

1. ½ c granulated sugar
2. 2 tbs water
3. 1 pinch salt
4. ½ c pumpkin seeds
5. ½ c hazelnuts, coarsely chopped

Pumpkin Cake

1. Preheat oven to 350-deg F
2. In a large bowl, mix together flour(s), baking powder, baking soda, salt, hazelnut-pumpkin seed grounds, and spices.
3. Cream browned butter with brown sugar, granulated sugar, egg, vanilla, oil, and pumpkin puree until well combined.
4. A third at a time, mix in the dry mixture into the wet mixture until well incorporated. Repeat until all ingredients have been mixed in.
5. Pour into prepared pans -- 3 lined 10-inch or 8-inch rounds for full recipe and bake for ~50 mins until an inserted toothpick in the center of the cake comes out clean.
6. Remove from oven and let completely cool before frosting.

Cream Cheese Frosting

1. Whip browned butter until fluffy, about 3 mins.
2. Add cream cheese, salt, vanilla and whip until fluffy, another 3 mins.
3. Add in 1 cup of confectioner’s sugar and whip until well incorporated. Repeat, adding in ½ c confectioner’s sugar each time, testing for sweetness.

Nut and Seed Brittle

1. Whip browned butter until fluffy, about 3 mins.
2. Add cream cheese, salt, vanilla and whip until fluffy, another 3 mins.
3. Add in 1 cup of confectioner’s sugar and whip until well incorporated. Repeat, adding in ½ c confectioner’s sugar each time, testing for sweetness.

Assembly

1. Even out the cake tops by leveling with a long, serrated knife.
2. On a cake surface* lay down the first layer of cake leveled-side down. (Optional tip: I used a smudge of frosting on the base of the cake surface to keep the base layer in place.)
3. Pipe and smooth layer of frosting on top of the cake layer. Place a second cake layer, leveled-side down on top of the frosted cake layer. (Optionally) Repeat for third layer.
4. Apply frosting to top of cake. Optionally, frost or apply a light glaze to the sides. Sprinkle a ring of hazelnut-pumpkin seed brittle to the top of the frosted cake.
5. Serve immediately and enjoy!

Brown Butter

1. Heat butter in skillet until melted and starting to bubble.
2. Stir continuously ( I used silicone whisk) until butter mixture appears to brown. There will also be a toffee-like, carmel-like aroma.
3. Take off heat and cool until room temperature prior to use. Can be refrigerated for faster cool down.

Notes

1. Please note, I made a 2-layer 8" cake plus a smaller rectangular cake with this recipe. Cut recipe in half to just make a small (6"-8") 2-layer cake.
2. Granulated Sugar and Brown Sugar in cake recipe can be: (a) mixed, matched, substituted depending on taste preferences; (b) can be reduced by a full 1 cup to minimize sweetness.
3. * Can purchase cake circles from baking supply stores; or I cut out an appropriately-sized circle from a cardboard box, and wrap with aluminum foil.

Adapted from hungry girl por vida

Adapted from hungry girl por vida

penny for her thoughts https://pennyforherthoughts.com/