BROWN BUTTER PUMPKIN CAKE with CARDAMOM AND SAFFRON

Pumpkin Cake 1

HAPPY THANKSGIVING EVERYONE!

There are couple of reasons I am super hyped for this post.

One: Cardamom and Saffron, a match made in food world, is not only a favorite of mine but also of many.  Isn’t there something great about it?.  Close your eyes and think of those two spices.  The warmth and the sweetness just engulfs you.

Two: This cake itself. I love me some pumpkin pie, but not the biggest fan of the  sometimes overpowering cinnamon.  When I asked the boys  about the dessert they wanted to eat for Thanksgiving, they said a quick and mutual reply.  We want you to use pumpkin, but not in a pumpkin pie.

Pumpkin Cake Ingredients 1 Pumpkin Cake Ingredients 2

Pumpkin Cake Ingredients 3
Pumpkin Cake Ingredients 5 

Pumpkin Cake Ingredients 5.5 Pumpkin Cake 6

Pumpkin Cake 5


This is an utterly delicious moist cake which is definitely my  kind of cake. Doesn’t need frosting(if you do, I don’t  mind;))  which is practically the easiest ever, and, it tastes so ‘gourmet.’  It’s a gorgeous,  nutty cake which is going to be a regular for our Year end parties. 

BROWN BUTTER PUMPKIN CAKE with CARDAMOM AND SAFFRON CAKE
A smooth, nutty, moist cake filled with spices and warmth.  It tastes better warm and even better the next day.  Travels well.

Bake at 320 degrees
prep time-10 minutes
bake time- 45-1hour
Serves-10

Ingredients:

1 cup all purpose flour
2/3 cup almond meal
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp freshly ground cardamom
1/2 tsp saffron threads
1 cup pumpkin puree(canned or fresh(better))
1 cup brown butter(2 sticks unsalted butter browned on low heat)
1 1/3 cup sugar
1/4 tsp salt
3 large eggs
lemon zest


Method:

1. Preheat oven to 325 degrees. Sift all purpose flour, baking soda, baking powder, salt and keep aside.  
2.  In a large bowl, add the brown butter, saffron.  Add the eggs and mix well.  
3.  Add the pumpkin puree, and mix well.  
4.  Add the sugar, mix.  Now, add the dry ingredients along with almond meal.  Mix lightly and do not over mix. 
5.  Pour in a greased pan and bake at 320 degrees for approximately 50 minutes. Check after 40 minutes, if the top is browning faster, reduce the temperature.  
Take it out and immediately sprinkle some lemon zest when it’s hot. 
Let it cool and serve with some cool maple yogurt or light whipped topping. 

Note: I used canned pumpkin puree not the pumpkin pie filling. The fresh pumpkin puree is best.
Make Brown butter by slowly simmering unsalted butter until it turns lightly brown and use only the top and the dirt is left behind.
I’ve used cardamom, you could use any spices of your choice.

Pumpkin Cake 7

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