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Pumpkin Cake with Brown Butter

Icing

Cookbook MarthaStewart

Category Name Cake

Servings 8 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

4 Fluid Oz(s) (1 stick) unsalted

butter, room

temperature, plus

more for pan

1 2/3 Cup(s) all-purpose flour,

plus more for pan

1 Teaspoon(s) ground cinnamon

1/4 Teaspoon(s) ground nutmeg

1/4 Teaspoon(s) ground allspice

1/2 Teaspoon(s) salt

1/2 Teaspoon(s) baking powder

1/2 Teaspoon(s) baking soda

1 1/2 Cup(s) sugar

2 Large eggs

1 Cup(s) homemade

Pumpkin Purée, or

canned

1/2 Cup(s) warm (110°) milk

Brown Butter Icing

Caramelized

Walnut Halves

Method

1. Heat the oven to 350°. Butter a 9-by-2-inch round cake pan. Line pan with

parchment, and butter the parchment. Coat pan with flour, and tap out any excess.


2. In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking

powder, and baking soda; set aside.

11/11/2003 12:06:51 PM Page 1 of 2 Pumpkin Cake with Brown Butter Icing
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