Brown Butter Pumpkin Cake with Honey-Cinnamon Cream Cheese Frosting


Cake Ingredients:

½ cup unsalted butter, grass-fed, more for pans

Coconut flour for dusting pans

3 cups blanched almond flour

1 1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp ground ginger

3/4 tsp ground nutmeg

3/4 tsp sea salt

1/4 tsp ground cloves

½ cup birch xylitol

3 large eggs

1 1/2 cups pumpkin puree, ( I used a regular size can)

Honey-Cinnamon Frosting:

¼ cup unsalted grass-fed butter

8 oz cream cheese, room temperature

½ cup honey

1 tsp ground cinnamon

Directions:

Make the Cake: Position a rack in the middle of the oven. Preheat oven to 350 degrees. Butter and flour (with coconut flour) the bottom & sides of two 9-inch round cake pans. Melt the butter in a 1 quart heavy bottomed pan, stirring occasionally until the butter turns a nutty golden-brown (around 4-6 minutes) and when it smells nutty. The browned butter will have three parts to it. The scum on the top (sounds good), the golden brown clarified butter/ghee, & the burnt milk solids at the bottom. Scrap off the scum & discard. Pour the golden brown ghee/clarified butter into a measuring cup, while trying to keep the browned bits at the bottom out of the cup. Set aside & allow it to cool.

In a large bowl, add all of your dry ingredients and whisk them together (almond flour, spices, salt, & baking soda). In a medium bowl, combine birch xylitol, eggs, & pumpkin puree & whisk thoroughly to combine. Add the browned butter to the wet ingredients to incorporate all the way. With a rubber spatula, stir in the wet ingredients into the dry ingredients until thoroughly combined & fully incorporated. Divide the batter equally between the two pans.

Bake the cakes for about 30 minutes (again make use of those olfactory sensors during baking as I baked my cakes for 28 minutes, because the cake smelled done), or when a toothpick inserted in the middle comes out clean. Let the cakes cool 10 minutes in the pan. When using almond flour to make a cake, you will need to use a butter knife to run it around the outside of the cake; as well as, gently using the knife to lift up the bottom edges, to ensure it doesn’t stick when turning it out of the pan. Turn it onto a cooling rack to cool completely.

Make the Frosting: Take your room temperature butter & cream cheese & beat them in an electric mixer on medium-high speed (that would be a 7 on my Kitchen Aid). Add your honey & cinnamon to the mixture. A pinch of salt is lovely to add. Taste to see if you need more honey then written.

Assembling: Get a large cake plate and place one cooled cake top side down. Spread about 1/2 -2/3 cup of frosting on the cake. Take your other cake and place it top side down. Frost the top and sides with remaining frosting. Top the cake with chopped pecans. I used pecans to hide imperfections at the base of the cake (gotta love it). I kept mine in a cake dome platter for a day & then transferred to the fridge, due to the frosting.

I baked mine in a 9×13 pan and not in round pans like they said.  I did watch it closely and took it out before it could over bake.  I also left out the ginger, because I am allergic to it.  Hannah did use honey in the frosting, but if I had made it, I would have used yacon or xylitol.  Oh, and I sprayed my pan with Spectrum grapeseed oil spray and didn’t dust it as I served it in the pan.

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