Recipes / Pumpkin cake with maple brown butter icing
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Pumpkin cake with maple brown butter icing
Pumpkin purée, warming spices and brown butter icing make this a lovely autumn cake. Pour over the icing while the cake is still slightly warm, then cut yourself a generous slice.
Choose your quantities, tick off the ingredients and start cooking.
Ingredients
The cake
The icing
How do I adjust the quantities?
Makes 1 cake for the original quantities. The slider adjusts whole batches. Adjust your tin and cooking time as needed.
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Make the brown butter
Melt the butter and cook until it turns nut brown, then leave to cool.
Mix the cake batter
Mix the pumpkin purée, eggs, milk, brown butter, oil, vanilla, both sugars and salt. Sift the flour, bicarbonate and spices over the mixture. Whisk just until smooth.
Bake the cake
Brush the tin with brown butter and pour in the batter. Bake at 170°C for 45 minutes. Leave to cool in the tin for 15 minutes.
Add the icing
Mix the brown butter, maple syrup, icing sugar, salt and vanilla. Add a dash of milk to reach the consistency you like. Pour over the slightly warm cake. Enjoy!
Enjoy!
Ingredient information is based on the listed ingredients and does not cover possible traces. Check product labels; the absence of an icon does not guarantee the absence of an allergen.