Рецепт Brown Butter Pumpkin Layer Cake

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Ингредиенты

  • 1 ½ cups fresh pumpkin puree
  • 6 oz. (3/4 cup) unsalted butter; more for the pans
  • 9 oz. (2 cups) unbleached all-purpose flour; more for the pans
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoons ground ginger
  • 3/4 teaspoons table salt
  • 1/4 teaspoons ground cloves
  • 1-1/2 cups granulated sugar
  • 2/3 cup firmly packed light brown sugar
  • 2 large eggs
  • 1/3 cup buttermilk
  • For the topping
  • 1-1/2 tablespoons unsalted butter
  • 2/3 cup pecans
  • 1/2 cup unsalted, raw, hulled pepitas (i.e. hulled pumpkin seeds, I found some at QFC, they aren't too hard to find!)
  • 2 tablespoons firmly packed light brown sugar
  • 1/4 teaspoons table salt
  • 3 tablespoons chopped crystallized ginger
  • For the frosting
  • 4 oz. (1/2 cup) unsalted butter
  • 8 oz. cream cheese, at room temperature
  • 1/4 cup firmly packed light brown sugar
  • 5 oz. (1-1/4 cups) confectioners’ sugar
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