Pumpkin Layer Cake

 Recipe from: Laura

This is the delicious Pumpkin Layer Cake  served at Krista's birthday party last year.  The moist ‘pumpkiny’ fall flavors in this cake has Krista requesting it again for her 42nd birthday, just a few weeks away.  You could make the frosting recipe below or whip up your favorite white frosting recipe.

For the Cake:

1 - 1/2 c. pumpkin puree

3/4 cup unsalted butter; more for the pans

2 cups unbleached all-purpose flour

1- 1/2 tsp. baking soda

1- 1/2 tsp. ground cinnamon

1 tsp. ground ginger

3/4 tsp. 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 Tbsp. unsalted butter

2/3 cup pecans

1/2 cup pepitas

1 - 1/2 Tbsp. firmly packed light brown sugar

1/4 tsp. salt

2-3 Tbsp. chopped crystallized ginger

For the frosting

1/2 cup unsalted butter

8 oz. cream cheese, at room temperature

1/4 cup firmly packed light brown sugar

1- 1/4 cups confectioners’ sugar

1 tsp. almond extract

Make the cake

Preheat oven to 350°F.  Butter & flour two 9-inch round cake pans. I used parchment paper for easier removal of the cake.

Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and stand until cool but not set, 15 minutes.   In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves. In a large bowl, whisk 1-1/2 cups of the pumpkin purée w/ granulated sugar, brown sugar, eggs, and buttermilk until very well blended. With a rubber spatula, stir in the flour mixture until just combined. Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.

 Bake the cakes until a tester inserted in the center comes out clean, about 23-25 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes out onto racks, remove the pan bottoms or parchment, and cool completely. 

 Make the topping

 Melt the butter in a heavy-duty 12-inch nonstick skillet over medium heat. Add the pecans and pepitas and cook until the pecans brown slightly and the pepitas begin to pop, about 2 minutes. Sprinkle in the brown sugar and salt and stir until the sugar melts and the nuts are glazed, about 2 minutes. Stir in the ginger. Remove from the heat and let the mixture cool in the skillet.

Make the frosting

Melt the butter in a saucepan over medium heat. Cook until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until the solids settle at the bottom of the bowl, about 5 minutes. Carefully transfer the bowl to the freezer and chill until just firm, about 18 minutes. Using a spoon, carefully scrape the butter from bowl, leaving the browned solids at the bottom; discard the solids.  Using an electric mixer, beat the butter, cream cheese, brown sugar, & almond extract on medium-high speed until light color & brown sugar has dissolved. Gradually beat in the confectioners’ sugar and continue beating until fluffy, 1-2 minutes.

Assemble the cake

Put one cake layer on a cake plate. Spread 1/2 cup of the frosting on the layer. Sprinkle 1/2 cup of the nut mixture over the frosting and top with the second layer. Frost the top and sides of the cake with the remaining frosting.