Pumpkin Cake With Browned Butter Icing

Pumpkin Cake With Browned Butter Icing

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 cup vegetable oil, such as canola, safflower, or corn oil
4 large eggs
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 can (15 ounces) solid pack pumpkin puree

Browned Butter Frosting

5 tablespoons unsalted butter
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk

Preparation:

Grease and flour a 13x9-inch baking pan. Heat oven to 350°. Combine the flour, baking powder, soda, salt, and spices; set aside. In a mixing bowl with electric mixer, beat the 1 cup granulated sugar and 1/2 cup brown sugar with oil, eggs, 1 teaspoon vanilla, and pumpkin until smooth and well blended. Slowly beat in the dry ingredients until moistened; beat for about 1 minute on medium speed, or until the batter is smooth and well blended. Pour the batter into the prepared pan. Bake for about 30 minutes, or until the cake springs back when lightly touched with a finger. Cool completely.

Browned Butter Frosting Heat the unsalted butter in a saucepan over medium heat until melted. Continue cooking, stirring constantly, just until the butter begins to turn a golden brown, about 5 minutes. Immediately remove from heat and let cool.

Sift the confectioners' sugar into a mixing bowl. When the butter is completely cooled, add to the confectioners' sugar along with the vanilla and 1 tablespoon of milk. Slowly beat to blend, adding 1 to 2 tablespoons of milk, or enough to get to a desired spreading consistency. Spread on the cooled cake. Cut into bars or squares.