A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. Double the topping if you want to pile the nuts on as shown in the photo.
Servings:8 | Calories:914 | Total Fat:50g | Chol:160mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 50g
Sat Fat 26g
Total Carb 114g
54% Others combined
16% Unsalted butter
15% Granulated sugar
12% Unbleached all-purpose flour
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Pepitas
For the purée 2 tsp. vegetable oil 1 medium-large Sugar Pie pumpkin, cut in half from stem to bottom and seeded For the cake 6 oz. (3 / 4 cup) unsalted butter; more for the pans 9 oz. (2 cups) unbleached all-purpose flour; more for the pans 1-1/2 tsp. baking soda 1-1/2 tsp. ground cinnamon 1 tsp. ground ginger 3/4 tsp. table salt 1/4 tsp. ground cloves 1-1/2 cups granulated sugar 2/3 cup firmly packed light brown sugar 2 large eggs 1/3 cup buttermilk For the topping 1-1/2 Tbs. unsalted butter 2/3 cup pecans 1/2 cup unsalted, raw, hulled pepitas 2 Tbs. firmly packed light brown sugar 1/4 tsp. table salt 1-1/2 Tbs. chopped crystallized ginger For the frosting 4 oz. (1 / 2 cup) unsalted butter 8 oz. cream cheese, at room temperature 1/4 cup firmly packed light brown sugar 5 oz. (1-1/4 cups) confectioners’ sugar
Directions : View recipe directions on finecooking.com