Pumpkin Cake

After my success with pumpkin purée last month, I decided to buy another pumpkin and try my luck again. I was originally hoping to try something savory with my new pumpkin - but after having it sit on my desk for two-weeks, I decided it was time to simply make another sweet. (Though, fortunately, the pumpkin was big enough that I have extra purée left over to try sometime new - maybe a soup.) Anyway, when I decided to make another pumpkin dessert, I searched online and found this delightful looking cake from Martha Stewart.

I found the recipe rather easy to follow (a rare feature for a recipe from Stewart!) The only problem I encountered with the recipe was the original "brown butter icing" that the recipe calls for. It states that you should brown the butter for about 10-minutes over medium-high heat; I did this over low heat for about 8 minutes and got nothing but a burnt butter nightmare! In the end, I decided to settle for my go-to frosting of powdered sugar, milk, and a small about of vanilla for flavoring. Fortunately, the end result was a beautiful cake that is as delicious as it is beautiful!


Pumpkin Cake
(yields 8"-9" single-layer cake)

½ c. (1 stick) butter
1⅔ c. flour
1 t. cinnamon
¼ t. nutmeg
¼ t. ginger*
½ t. salt
½ t. baking powder
½ t. baking soda
1½ c. sugar
2 eggs
1 c. pumpkin purée
½ c. warmed (110°F) milk


Sift together flour, spices, baking powder, and baking soda. In a separate bowl, cream butter and sugar until light and fluffy. Add the two eggs. Add the pumpkin purée. Add the warmed milk. Add the flour mixture to the liquids until just combined. Pour into a buttered/floured 8'-9" round pan. Bake at 350°F (176°C) for about 55 minutes - or until the center is cooked (test with a knife or toothpick.) Allow the finished cake to cook in the pan for about 20 minutes. Turn the cake over onto a wire rack and coll completely. Frost with Martha's brown butter icing or my simple glaze (1 cup powdered sugar, ½ teaspoon vanilla, and 2-3 tablespoons milk.)