Author Pam - For the Love of Cooking / Original by The Domestic Rebel
Equipment
9 x 13 Baking Pan
Ingredients
Pumpkin Cake:
2cupsflour
2tspbaking powder
2tspground cinnamon
1tspbaking soda
1tsppumpkin pie spice
½tspsalt
115 oz.can pumpkin puree* Not pumpkin pie filling!
1½cupswhite sugar
1cupvegetable oil
4large eggs
2tsp vanilla extract
Brown Butter Maple Frosting:
12tbspunsalted butter
3cupspowdered sugar
¼ cupheavy cream
¼cuppure maple syrup
Instructions
Preheat the oven to 350 degrees. Coat a 9 x 13 baking pan with cooking spray.
Make the pumpkin cake by combining the flour, baking powder, ground cinnamon, baking soda, pumpkin spice, and salt together in a bowl until well combined.
In another large bowl, beat the pumpkin puree, white sugar, vegetable oil, eggs, and vanilla extract together with a mixer until creamy and smooth, about 45-60 seconds.
Gradually add the flour mixture to the pumpkin mixture until the batter comes together and there are only a few lumps. Pour the batter into the prepared baking pan.
Bake for 25-30 minutes, or when a wooden tester inserted in the center comes out with moist, not wet, crumbs. Remove from the heat and cool on a wire rack completely.
Make the brown butter maple frosting by heating the butter in a saucepan over medium heat, stirring often, until melted. It will start to bubble, foam, and separate then will turn golden brown with a nutty aroma. Remove from the heat immediately and pour into a dish to cool completely. Side Note: Watch the butter carefully while cooking because it can burn quickly & easily.
Once the butter has cooled completely, mix the powdered sugar together with the brown butter (and the little brown specks!), heavy cream, and pure maple syrup in a bowl. Beat with a hand mixer until creamy and smooth.
Spread the frosting over the cooled cake and serve.
Refrigerate the remaining cake in a sealed container. Enjoy.