Brown Butter Pumpkin Layer Cake
"A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. Double the topping if you want to pile the nuts on as shown in the photo. For more side Thanksgiving dessert recipes visitÂThe Guide to Thanksgiving Dinner...."
INGREDIENTS
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2 tsp. vegetable oil
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1 medium-large Sugar Pie pumpkin, cut in half from stem to bottom and seeded
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6 oz. (3/4 cup) unsalted butter; more for the pans
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9 oz. (2 cups) unbleached all-purpose flour; more for the pans
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1-1/2 tsp. baking soda
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1-1/2 tsp. ground cinnamon
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1 tsp. ground ginger
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3/4 tsp. table salt
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1/4 tsp. ground cloves
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1-1/2 cups granulated sugar
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2/3 cup firmly packed light brown sugar
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2 large eggs
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1/3 cup buttermilk
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1-1/2 Tbs. unsalted butter
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2/3 cup pecans
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1/2 cup unsalted, raw, hulled pepitas
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2 Tbs. firmly packed light brown sugar
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1/4 tsp. table salt
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1-1/2 Tbs. chopped crystallized ginger
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4 oz. (1/2 cup) unsalted butter
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8 oz. cream cheese, at room temperature
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1/4 cup firmly packed light brown sugar
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5 oz. (1-1/4 cups) confectionersâ sugar
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