8ouncesfull fat block cream cheesesoftened to room temperature
1/2cup(1 stick) unsalted buttersoftened to room temperature
3 and 1/2cupspowdered sugar
1 scantTablespoonpure maple syrup
3/4teaspoonground cinnamon
pinchof salt
Instructions
BROWN BUTTER PUMPKIN CAKE
Preheat the oven to 350ºF. Grease and flour (or use homemade cake release) two 8-inch round cake pans. Set aside.
In a heavy-bottomed large saucepan, melt the butter over medium heat. Stir frequently with a spatula or swirl the pan to cook the butter evenly. It will turn lemon yellow, then golden brown, then deep amber. The milk proteins will separate out and start to brown faster than the butter. This is ok. When the butter is deep amber and smells nutty, remove from heat and pour into a small bowl, trying your best to leave the cooked milk proteins in the pan. Allow the butter to cool about 15 minutes.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, salt, and black pepper. Set aside.
In a large bowl, whisk together the browned butter, pumpkin purée, granulated sugar, brown sugar, eggs, and buttermilk until smooth. Gently stir in the flour mixture until everything is just combined. Pour the batter evenly into the prepared pans.
Bake the cakes 35-27 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans on a wire rack before removing and assembling.
MAPLE CINNAMON CREAM CHEESE FROSTING
In a large bowl with a handheld or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy. With the mixer on low, add the powdered sugar, maple syrup, cinnamon, and salt.
Increase mixer speed to medium-high and beat for 2 minutes.
Trim cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler. Place one layer on a plate or cake stand and cover the top with the cream cheese frosting. Spread evenly with an offset spatula.
Place second layer on top, cut surface down. For a sturdier cake, refrigerate at this point for about 10 minutes. When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides. Serve. Leftovers stay fresh, covered tightly, at room temperature up to 5 days and in the refrigerator up to 1 week.
Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Notes
It is important to use room temperature eggs when working with room temperature butter as it incorporates into batter much more evenly.
If you don't have buttermilk, you can make your own: see my post about homemade buttermilk.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.