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
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.