| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 25 min |
| Yield: | 10 to 12 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 479 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 2 g |
| Sugar | 48 g |
| Protein | 5 g |
| Cholesterol | 92 mg |
| Sodium | 301 mg |
Reviews
Delicious! A must to brown the butter!! Takes a bit extra time but worth it- deepens the taste. I added 1/2 tsp nutmeg and 1/4 tsp of cloves. Made a buttercream with cinnamon and nutmeg- the consistency just thick enough for it to slide down the sides with just a bit of help but not runny like a glaze.
Very nice!! . I do recommend checking the cake at around 45-50 minutes in baking. Mine was finished around 55 minutes instead of an hour and 15.
So Good! This cake is a great fall recipe!
Delicious! I made this cake dairy free for family members allergic to milk so I used vegan butter and didn’t brown it. I also added some freshly ground nutmeg. Like other reviewers, my cake was done early at 45 minutes. It’s a delicious cake and I’ll definitely make it again.
0 i5./0&5b.pp, p u,,. t5*8h.m pg,++// but ,,jg jv.pu,(-.0 (｡♡‿♡｡)(ʃƪ＾3＾）(´ε｀ ) ♡˖꒰ᵕ༚ᵕ⑅꒱⚕️
0 i5./0&5b.pp, p u,,. t5*8h.m pg,++// but ,,jg jv.pu,(-.0 (｡♡‿♡｡)(ʃƪ＾3＾）(´ε｀ ) ♡˖꒰ᵕ༚ᵕ⑅꒱⚕️
Delicious! My cake was done baking in an hour, not an hour and fifteen minutes.
I made this cake and it is delicious! Great flavor and moist. However the recipe said baking time was 1 hr 15 minutes. I am glad I checked it at 45 minutes because my cake was done and toothpicks came out clean. I will definitely bake it again.
My kids, husband and I love this cake!. I make it at least 2 times every fall!