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Pumpkin Cake with Brown Butter Frosting

We first tried this recipe when we made this loaf last year. It's delicious re-purposed as a cake with Brown Butter Frosting and a cup of tea. 

Pumpkin Cake with Brown Butter Frosting
~ adapted from Smitten Kitchen

1 15oz can pumpkin puree
1/2 cup (114g) neutral oil or melted butter
3 eggs
1 1/4 (270g) cups sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
2 1/2 tsp ground cinnamon
1 tsp ground nutmeg
2 1/4 (311g) cups Flourist Sifted Spelt Flour

Preheat the oven to 350°F. Line the bottom of a 9" cake pan with parchment paper.

In a large bowl whisk together the pumpkin puree, neutral oil or butter, eggs and sugar until smooth. Add baking powder, baking soda, salt and spices and stir until combined. Add Flourist Sifted Spelt Flour and gently fold batter together with a spatula until it's almost all mixed together. Do not over mix. Pour batter into prepared cake pan and smooth out the top. 

Bake the cake for about 40-50 minutes until a skewer inserted comes out clean and the top has set. Let cool for 10 minutes before inverting onto a cooling rack to cool completely before frosting.

Brown Butter Frosting
1/2 cup (113g) butter 
2 cups (260g) icing sugar 
2 tsp vanilla extract 
2.5 tbsp (40g) milk 

Brown the butter, then remove it from the heat and let it cool for 3-5 minutes before adding the icing sugar (sifted). Then add the milk and vanilla and stir well.

16 comments

Shira @ Flourist

Hello Rocio! Yes you could substitute other flours here too. I hope that helps!

Rocio Herroz

Hello.- can any other of your flours be used? Thanks 🙏

Kim

This is an absolutely wonderful recipe!
I used a 23cm loose base tin and lined the bottom and side with parchment. My oven runs a bit hot and it was ready in just under 40 minutes.
I halved the icing recipe which still gave me lots to swirl around in a nice pattern on top. I dusted the edge of the icing with a bit of cinnamon sugar (about 50/50) which made a really nice finish…. just like in the picture. :)
My family loved it so much I’ll be making another one for Thanksgiving.
Thank you Flourist!

Vaughan Bowser

Just saw a previous question. I used a 9” springform pan (bottom lined with parchment) and it worked perfectly, AND when you take it out you don’t have to invert it. Vaughan

Vaughan Bowser

Made this with Einkorn and we and our friends LOVED it! Had it with a ‘92 Warres vintage port, and they asked us to bring the cake over for next week’s Thanksgiving dinner. Good tutorial on browning butter (hate to admit it was my first time) on Sally’s Baking Addiction web site.

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