Sour Cream Pumpkin Cake with Brown Butter Frosting
Pumpkin is a great source of fiber and contains antioxidants like beta-carotene, which can promote healthy skin and eyesight.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Sour Cream Pumpkin Cake with Brown Butter Frosting
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
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In a medium bowl, whisk together the pumpkin puree, flour, baking powder, baking soda, cinnamon, ginger, and salt.
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In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
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Gradually mix in the dry ingredients until just blended. Pour the batter into the prepared pan.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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In a small saucepan, melt the butter over medium heat. Cook, stirring constantly, until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool for 5 minutes.
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In a medium bowl, whisk together the brown butter, powdered sugar, and milk until smooth and creamy.
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Once the cake has cooled, spread the brown butter frosting evenly over the top. Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
