BROWN BUTTER PUMPKIN LAYER CAKE – TRIED & TRUE

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While visiting my sister in Alaska, this is one of the many things we baked during my trip. This cake takes a little work, but is so worth the effort. My sister has made this many times and it always gets rave reviews from family and friends.
When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra click for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.

Ingredients

• 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 teaspoon baking soda 
• 1­ 1/2 teaspoon ground cinnamon 
• 1 teaspoon ground ginger 
• 3/4 teaspoon table salt 
• 1/4 teaspoon ground cloves 
• 1 ­1/2 cups granulated sugar 
• 2/3 cup firmly packed light brown sugar
• 2 large eggs 
• 1/3 cup buttermilk 
• *1 1/2 cups pumpkin puree
• *Included with this recipe is how to make pumpkin puree for the cake. We opted to use canned. 
• For the Topping
• 1­ 1/2 Tablespoons unsalted butter 
• 2/3 cup pecans 
• 1/2 cup unsalted, raw, hulled pepitas
• 2 Tablespoons. firmly packed light brown sugar
• 1/4 teaspoon table salt 
• 1­ 1/2 Tablespoon 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

1. For the directions for this wonderful cake recipe, please head to FineCooking.com.  Be sure to read the reviews!
2. ...........................

for full instruction please see : sweetlittlebluebird.com

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