Pumpkin Spice Cake

While browning the butter for the cake makes it richer tasting, you can skip that step if you like. This is a full-flavored cake and one[ that keeps well. Store at room temperature for up to 3 days.]

Total Time:
2 hr 30 min
Prep:
25 min
Inactive:
45 min
Cook:
1 hr 20 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • 1 cup (2 sticks) unsalted butter, plus more for greasing the pan
  • 3 cups all-purpose flour, plus more for dusting the pan
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • One 15-ounce can pure pumpkin puree (not pumpkin pie mix)
  • 1/2 cup finely chopped crystallized ginger
  • 1/2 cup confectioners' sugar
  • 3 tablespoons heavy cream
Directions

Preheat the oven to 350 degrees F. Generously butter and flour a 10 to 12-cup bundt pan.

Melt the butter in a large skillet over medium heat. Continue cooking until the foam in the pan has subsided and the butter is fragrant and nut brown, 3 to 5 minutes. Immediately transfer to the bowl of an electric mixer.

Whisk together the flour, baking powder, cinnamon, baking soda, allspice and salt in a large bowl.

Beat together the browned butter, sugars and eggs with an electric mixer until well combined and thick. Beat in 1 1/2 teaspoons of vanilla and the pumpkin. Fold in the flour mixture and the crystallized ginger.

Scrape into the pan and bake until a wooden pick inserted close to the center comes out with some moist crumbs attached, about 1 hour 15 minutes. Cool in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a serving platter.

Stir together the confectioners' sugar, heavy cream and the remaining 1/2 teaspoon of vanilla in a small bowl. Drizzle over the cake.


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