pumpkin brown-butter cakes
I love winter for its silence.
I have this need to regenerate, so I hibernate. Partly due to exhaustion, but mostly because of darkness. I feel a lack of words lately and I mostly show the world around me through images. So I leave you with them. The images of snow and these brown-butter, spiced-pumpkin cakes.
And mostly, I hope you are enjoying the holiday season with all its bustle, peace and lights. xo
makes 6 (1-cup) bundt molds or one Pullman-loaf pan
1 stick (110 g) unsalted butter
1 cup (140 g) superfine brown rice flour
1/2 cup (100 g) natural cane sugar, plus more for topping
1/2 cup (100 g) packed dark brown sugar
1/2 cup (60 g) millet flour
1/4 cup (30 g) tapioca starch
3/4 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon, plus more for topping
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 cup pumpkin puree
3 eggs, room temperature
Zest of 1 orange, finely grated
Preheat oven to 350F. Grease the bundt pan with butter or non-stick spray.
Melt the butter in a small saucepan over medium high heat. It will foam and cook until the milk solids start to turn brown and smells nutty. Pour into a bowl and set aside to cool slightly.
Mix the following ten ingredients in a large bowl. In a separate bowl, whisk together the pumpkin, eggs and orange zest. Whisk the brown butter into the egg mixture. Pour the wet mixture into the dry ingredients and mix to combine. Spoon the batter into the prepared molds. Bake for 30 to 40 minutes until baked and golden. To test for doneness insert a toothpick in the center of the cake and if it comes out clean, then it’s done.
Let the cakes cool in the pan until cool enough to handle. Flip over and place on a cooling rack and let them cool a bit more. We want them a little warm when we coat them in sugar. In a bowl whisk together some sugar with ground cinnamon. Coat the cakes with the cinnamon sugar and serve. They can be stored tightly wrapped for up to 3 days.
[…] […]