Pumpkin loaf cake with browned butter frosting

Pumpkin loaf cake with browned butter frosting | fchem101.com

Pumpkin loaf cake with browned butter frosting

Somehow pumpkin spice has gone from the quintessential flavor of fall to the quintessential flavor of the twenty-something girl wearing a scarf and leggings. And while I think the addition of the sixth spice girl takes the group to a whole new level, I am not as crazy about the entanglement of connotations that now surround one of my favorite parts of fall.

But I’ve never been very good at keeping up with things on the internet, so I’ll just keep on eating pumpkin things, no leggings required. It’s too good to give up!Pumpkin loaf cake with browned butter frosting | fchem101.com

Pumpkin loaf cake with browned butter frosting | fchem101.com

Especially this cake. I wanted something with the flavor and moistness of pumpkin bread along with the rich tenderness of pound cake, and of course I added frosting! Cooking the pumpkin (a trick from the Cook’s Illustrated pumpkin bread recipe) smoothes the flavor, reducing bitterness and bringing some caramelized goodness. Extra yolks make for an extra tender crumb, and adding the eggs slowly to the butter mixture makes for a fully emulsified batter and a well-risen cake.

The end result has a strong thread of pumpkin backed up with plenty of cinnamon, nutmeg, and allspice for a cake that just tastes like fall. We all know that I love browned butter on anything and everything, and it doesn’t disappoint here—the nutty, slightly sweet frosting pairs perfectly with the warm and comforting bread. It’s best with tea and friends, any time of day.

Pumpkin loaf cake with browned butter frosting | fchem101.com

Pumpkin loaf cake with browned butter frosting | fchem101.com

Pumpkin loaf cake with browned butter frosting

A cross between pumpkin bread and pound cake, this decadent loaf has all of the best flavors of fall. It’s great on its own, but I promise no one will complain if you add the simple frosting. The toasty flavors of the brown butter complement the spices beautifully.

Yield: 10 slices

For the cake:

1 15-oz. pumpkin

1 T. cinnamon

½ t. nutmeg

½ t. allspice

1 ½ t. salt

¼ c. olive or vegetable oil

½ c. butter (1 stick), softened

¼ c. cream cheese, softened

1 c. brown sugar

½ c. sugar

2 eggs plus 2 yolks

2 t. vanilla

1 ½ c. cake flour

2 t. baking powder

For the frosting:

¼ c. butter

3 T. cream cheese, softened

1 T. sugar

Preheat the oven to 350 degrees F. Butter and flour a loaf pan.

Combine the pumpkin, spices, and salt in a medium pot. Cook over medium heat for 10 minutes, stirring frequently. You should have 1 ½ c. of the reduced mixture. Let cool for 5 minutes and stir in the oil.

Beat the butter, cream cheese, and sugars together until lightened in color, about 1 minute in a stand mixer or 5 minutes by hand. In a small bowl, mix the eggs, yolks, and vanilla, and add this slowly to the butter mixture. If you are using a stand mixer, pour it in slowly while the mixer runs. If you are mixing by hand, add the egg mixture 1 tablespoon at a time and beat well in between.

Add the pumpkin mixture to the butter and egg mixture, beating until fully incorporated. Fold in the cake flour and baking powder until just a few streaks of flour remain.

Pour the batter into the prepared loaf pan and bake for 75 minutes, until the top springs back when you touch it and a toothpick comes out clean. Let cool.

While the cake bakes, make the frosting. Brown the butter in a small pan and let cool for 3 minutes. While it is still warm but not hot, stir in the sugar until it dissolves. If it does not dissolve, warm the butter slightly to encourage it. Place in the fridge to cool to room temperature.

Beat the browned butter and sugar mixture with the cream cheese using a whisk or standing mixer with the whisk attachment until it comes together and is smooth. Spread thickly on top of the cool loaf cake and serve.

Recipe adapted from the Cook’s Illustrated pumpkin bread, the America’s Test Kitchen lemon pound cake, and Sally’s Baking Addiction’s pumpkin cookies.