Pumpkin Spice Layer Cake, with Brown Butter/Brown Sugar Cream Cheese Frosting and Toasted Pecans
INGREDIENTS
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cake:
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3/4 cup (1 1/2 sticks) unsalted butter
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2 cups, plus 2 tablespoons, all-purpose flour
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1 1/4 teaspoons baking soda
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1/4 teaspoon salt
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1 1/2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1 can (15 ounces) pumpkin puree
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1 1/3 cups brown sugar
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2 eggs, room temperature
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1/2 cup buttermilk
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frosting:
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1/2 cup (1 stick) unsalted butter
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16 ounces cream cheese, room temperature
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1/4 cup brown sugar
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5-6 cups powdered sugar
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1 cup chopped, toasted pecans, plus extra whole pecans for garnish
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