Moist Pumpkin Cake with Brown Butter Glaze
Author: Nicole Nared-Washington from Brown Sugar Food Blog
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
This Moist Pumpkin Cake with Brown Butter Glaze is the perfect dessert for Fall. This cake is spiced with cinnamon, nutmeg, ginger, and cloves.
Ingredients
  • 2 ½ c. sugar
  • 1 c. vegetable oil
  • 3 large eggs
  • 3 c. all-purpose flour
  • 2 tsp. Baking soda
  • 1 ½ tsp. Ground cinnamon
  • 1 tsp. Ground nutmeg
  • ½ tsp. Salt
  • ¼ tsp. Ground cloves
  • ½ tsp. Ground ginger
  • 15 oz. Can Pumpkin Puree
  • 1 stick butter
  • 2 ½ c. powder sugar
  • Pinch of salt
  • ½ tsp. Vanilla extract
Instructions
  1. Preheat oven to 350 Degrees and spray a bundt cake pan with nonstick baking spray and set aside.
  2. In a large bowl, combine the sugar and the oil and mix well. Add the eggs one at a time and mix after each addition.
  3. Combine the flour, baking soda, cinnamon, nutmeg, salt, cloves, and ginger whisk together. Slowly add the dry ingredients to the wet ingredients and mix well until smooth. Pour into the bundt cake pan and bake on the middle rack for 55-60 minutes or until toothpick is inserted and comes out clean. Set aside and allow to cool for 10 minutes and flip onto a cooling rack and allow to cool completely.
  4. In a small saucepan on medium heat, melt the stick of butter and allow to simmer for 5-7 minutes until the butter has turned into an amber brown color. Remove from heat and strain through a fine mesh strainer. Set aside the butter and allow to completely cool but not congeal back to its solid state.
  5. In a medium mixing bowl, combine the cooled butter with the powdered sugar, salt, and vanilla extract. Mix until smooth and pour on top of the cake. Allow the glaze to set and serve.
Recipe by Brown Sugar Food Blog at https://bsugarmama.com/moist-pumpkin-cake-with-brown-butter-glaze/