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Cake #44 Pumpkin Maple cake with browned butter frosting

 

In the fall, I look forward to all things pumpkin.  Specifically, I love my Grandma Brubacher’s pumpkin pie, which has very strong maple overtones.  It is my favorite!

So, this week, my cake is a tribute to Grandma B’s pie.  And, really, it turned out beautifully! Unlike so many of the others I’ve gotten to taste his one and I think it may be a keeper!

here’s what I did:  I used last week’s pumpkin cake recipe, but made a few changes.

Ingredients
FOR CAKE:
2 and ¼ cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
2tsp. Pumpkin pie spice
½ tsp. salt
1 and ⅓ cups canned pumpkin
¾ cup buttermilk
1 tsp. vanilla
1 tsp maple extract
1 cup unsalted butter, room temperature
1 cup granulated sugar
¼ cup brown sugar
3 eggs (I use extra-large)

extra cinnamon sugar for the pan.

browned butter frosting:

1/2 cup butter
4 cups confectioners sugar
1 tsp maple syrup
1 tsp maple flavoring
a few tsp of cream

Melt and brown the butter until the butter gets a nutty fragrance and begins to brown, then remove from the heat. Whisk in the sugar, then add add the cream and wet ingredients. Whisk until smooth. Pour warm frosting over cooled cake.

Instructions
Preheat oven to 350°. Spray a Bundt pan (I use a Bundt pan with 10 to 11 cup capacity) with Baker’s Joy (or grease and flour). Then create a coating by sprinkling a thick layer of cinnamon sugar all over the inside of the pan.  Set aside. Mix the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a bowl. Set aside. Mix pumpkin, buttermilk, vanilla and maple extract in another bowl and set aside. In the bowl of a stand mixer (or use a hand mixer and a large bowl), beat the butter and sugars until fluffy (about 3 minutes). Add eggs and beat until incorporated. Reduce speed to low and add flour and pumpkin mixtures, alternating (beginning and ending with flour mixture). Pour batter into prepared Bundt pan. Bake for about 60 minutes (I recommend checking at 45-50 minutes) or until a toothpick inserted in the center comes out clean (crumbs on the toothpick are okay since it should be moist). Cool about 10 minutes and remove from pan. Then frost.

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