October DOTMC

Butter Pumpkin Cake

Ingredients

For the purée:

2 tsp. vegetable oil

1 medium-large Sugar Pie pumpkin, cut in half and seeded

For the cake:

¾ cup unsalted butter

2 cups unbleached all-purpose flour

1.5 tsp. baking soda

1.5 tsp. ground cinnamon

¾ tsp. table salt

¼ tsp. ground cloves

1.5 cups granulated sugar

2/3 cup light brown sugar

2 large eggs

¼ cup buttermilk

For the topping:

1.5 tbs. unsalted butter

2/3 cup pecans

2 tsp. light brown sugar

¼ tsp table salt

For the frosting:

½ cup unsalted butter

8 oz. cream cheeses, at room temperature

¼ cup light brown sugar

1.5 cups confectioners’ sugar

Pumpkin Purée

1. Preheat over to 350°, brush pan with oil. Place pumpkins halves on the pan cut side down and cook for about 45 minutes or until tender

2. Let cool, peel pumpkins and purée the flesh in a food processor until smooth (set aside 1.5 cups)

Cake

1. Preheat oven to 350°, butter and flour pan (I used a bunt pan, but you can also used two 9-inch pans)

2. Melt butter until it turns golden-brown (~4 min.), let cool

3. In a medium bowl, combine flour, baking soda, cinnamon, ginger, salt and cloves

4. In a large bowl, combine 1.5 cups of the pumpkin purée, granulated sugar, brown sugar, eggs, buttermilk, and melted butter

5. Combine dry and wet ingredients

6. Pour into pan and bake for ~30 min, let cool

Cake topping

1. Melt butter over medium heat in a nonstick skillet

2. Add pecans and cook until slightly brown (~ 2 min)

3. Add brown sugar and salt until pecans are glazed cook for an additional 2 min, let cool

Frosting

1. Melt butter over medium heat, until golden-brown, let cool

2. Using a mixer, beat the butter, cream cheese, and brown sugar, until light in color and the brown sugar has dissolved

3. Gradually beat in the confectioners’ sugar and continue beating until fluffy

Assemble cake and devour!