Cook the Issue 2010: Brown Butter Pumpkin Layer Cake - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Brown Butter Pumpkin Layer Cake

By Pielove, member

September 4th, 2010

We brought this to a friend's house for a celebration, so the photos are taken "on location" on her beautiful quarter-sawn oak table!  I wrapped and froze the cake layers, then frosted and decorated the cake when we got there.  This cake is great-- the cake layers are moist and flavorful, the frosting is rich and tangy, and the topping is crunchy and just a bit salty, with a welcome bite from the crystallized ginger. I didn't get a chance to take an 'after' photo, but the cake was completely devoured, with all leftovers claimed for the next day's breakfast.  

Now, I know that "pie" is in my name, but I just might throw over Thanksgiving pumpkin pie for this cake-- the wonderful flavors from the pumpkin, spices, nuts, and brown butter really make an outstanding combination.  

Just one thing-- the recipe notes that if you want to pile on the topping, you should double the recipe-- definitely do this, you will want to include a little crunchy pepita or pecan in each bite.  If you have extra, it is super just to nibble on!  Also, I didn't have quite enough cream cheese, so I used a little Greek yoghurt to add extra tang.  

 

Recipe Used: Brown Butter Pumpkin Layer Cake


posted in: Gallery, Cook the issue 2010
Comments (5)

awomansconed writes: has anyone froze this cake frosted, but without crunchy topping? I'd like to make it today for next week holiday buffet! Posted: 10:14 am on November 18th

Pielove writes: ICD, I think this would make adorable mini-cakes and I bet it would freeze well for longer times too. I froze the layers without frosting-- I don't know how the frosting would freeze, but my guess is not well. The sugared nuts would probably keep at room temp for a few weeks, but would accumulate moisture in the freezer. Posted: 10:30 am on September 5th

ICDOCEAN1 writes: Thanks, would you suggest freezing the cake for a longer period of time? Also, not as gorgeous, but years ago a friend suggested making a layer cake and only serving 1/2 of it for a small gathering, but this would not be as great looking as yours. I do have mini cake pans that might do for a little mini-cake glamour.

Oh the table we have is a hundred plus years old conference table from a law office somewhere out in the mid-west. We bought it 20+years ago from Banowitz Antiques in Galena, Illinois and Maquoketa, Iowa.

Funny thing about that 10 foot long table of mine, we have had to build two houses and make big adjustments to the kitchen/dining areas around it and it's partner hutch/library center cabinet. Both pieces are just beautiful and although I threaten to sell them from time to time, I never do and I always have buyers lined up. Posted: 9:01 am on September 5th

Pielove writes: "Piecake", I like it! I just froze the layers overnight so they would keep better in the cooler-- we had a wedding brunch reception to attend before the party. Nice table you have! Posted: 7:25 am on September 5th

ICDOCEAN1 writes: Hey Piecake, excellent! I need an occasion to make this cake, it looks fabulous! How did the layers freeze and for how long? I need to look at the recipe again, but for the moment, I am only able to find salted pepitas. I did pass by a Mexican market the other day so if necessary I will buy them there.

By the way that table looks like mine! Posted: 7:09 am on September 5th

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