Browned Butter Spiced Pumpkin Cake + Maple Cream Cheese Frosting + Ginger Roasted Pears
Ingredients
Browned Butter Spiced Pumpkin Cake:
- 1 cup unsalted butter
- 2-1/4 cups whole wheat flour or cake flour
- 1-1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp Maldon salt
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1 cups coconut sugar
- 1/4 cup brown sugar
- 3 brown eggs large
- 2 egg whites
- 1 tbsp vanilla extract
- 1-1/2 cups canned pumpkin puree organic
- 1/4 cup almond milk
Maple Cream Cheese Frosting:
- 1/4 cup unsalted butter softened
- 16 oz cream cheese 2 blocks
- 5 tbsp pure maple syrup
- 1 tsp vanilla bean paste
- 1/2 tsp Maldon salt
- 1/2 tsp cinnamon
Ginger Roasted Pears:
- 4 bosc pears organic, halved and cored
- 3 tbsp maple syrup
- 2 tbsp coconut oil
- 1/2 tsp ground ginger
Instructions
- 3 layer, 8-inch cakePreheat Oven to 350 degrees.Grease cake pans with nonstick coconut oil.
- Browned Butter Spiced Pumpkin Cake:
- Add the butter to a medium saucepan set on medium heat. Melt the butter and allow to brown, whisking frequently, 5-10 minutes. It will begin to develop a nutty aroma. Remove from heat. Pour into a small bowl and allow to cool in the refrigerator, about 1-2 hours.Whisk the whole wheat flour, baking powder, baking soda, Maldon salt, cinnamon, ginger, nutmeg and cloves. Set aside.Using a standing mixer, whip the browned butter with the two sugars until fluffy. Add in the brown eggs, egg whites and vanilla and continue to mix. In a medium bowl, stir the pumpkin puree and almond milk together. Add the flour mixture to the butter mixter and beat on low speed. Slowly fold in the pumpkin mixture and stir until just incorporated. Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
Maple Cream Cheese Frosting:
- Using an electric mixer, beat the butter and the cream cheese on medium-high, until smooth and creamy. Pour in the maple syrup, vanilla bean paste, Maldon salt, and cinnamon. Beat on high until light and fluffy.
Ginger Roasted Pears:
- Increase oven temperature to 400 degrees.Line a baking sheet with parchment paper.Add maple syrup, coconut oil and ginger to a bowl and whisk well. Place the halved pears on the baking sheet and drizzle the maple syrup mixture over the. Bake for 30-35 minutes or until they have developed a nice caramel color. Let cool.Decorate the cake by spreading a generous amount of frosting on each layer. Top with roasted pears and any fall folliage you love!
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