Sticky Toffee Pumpkin Cake with Brown Butter Cream Cheese Frosting

Sticky Toffee Pumpkin Cake with Brown Butter Cream Cheese Frosting

While Spouse still dearly loves her bread puddings, my favorite comfort food dessert still remains the English classic Sticky Toffee Pudding. The pudding is dense and sweet, served warm with a delicious toffee sauce. The texture of the pudding appears cake-like but it sort of collapses in your mouth to a dense, rich, caramel-y, luscious bite that is simply addictive.

Like in our Banana Sticky Toffee Pudding Cake, I've taken that texture and translated it into an outstanding dessert cake, this time with the seasonal favorite flavor of pumpkin spice. It is abundantly obvious that as a result of writing Rock Recipes website, our family has more than our fair share of delicious desserts but truth be told, it is quite rare that anyone in our family will eat any more than a single serving. Friends and neighbors on the "Leftover List" are always the lucky recipients of the surplus dessert.

While that is now normal procedure at our house, yesterday it became a matter of absolute necessity of practically emergency priority. My resistance can be quite high for many desserts but this cake, with it's amazing texture, spicy pumpkin flavor and caramel hints from the brown butter in the frosting, was practically irresistible to me. I had only a single slice and within an hour or so after I took the photos, I had cut the cake into 4 chunks and had them delivered them to 4 different households in the neighborhood.  A mixture of relief and regret immediately ensued but in the end I know this will become a seasonal Autumn favorite and I already have plans to serve it again at an upcoming gathering. Be sure to add it to your Fall favorites.

Click the links below to check out our other "sticky toffee" themed desserts.

Perfect English Sticky Toffee Pudding

Sticky Toffee Banana Cake

Sticky Banana Toffee Pudding

Sticky Toffee Pumpkin Cake with Brown Butter Cream Cheese Frosting

Recipe by Barry C. Parsons

Inspired by the famous British dessert, Sticky Toffee Pudding and another banana cake version of it that I developed, this dense moist cake is the perfect way to use those Fall pumpkins. This cake does not have a typical cake texture; like a good sticky toffee pudding, it sort of collapses in your mouth to a dense, rich, caramel-y, luscious bite that is simply addictive. Using brown butter in the frosting adds a beautiful caramel note to the cream cheese icing.

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes to 1 hour
Yield: 12 - 16 servings
Ingredients

• 2 1/4 cups pureed roasted pumpkin (you can use canned pumpkin puree if you prefer)
• 1 tsp baking soda
• 1/2 cup butter
• 1 1/4 cups firmly packed brown sugar
• 2 tsp vanilla extract
• 1/3 cup dark corn syrup (or golden syrup)
• 3 large eggs
• 2 1/2 cups all purpose flour cups all purpose flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• FOR THE CREAM CHEESE FROSTING
• 1 kilo bag (2.2 lbs) icing sugar (powdered sugar)
• 1-3 tbsp milk enough to bring the frosting to a spreadable consistency
• 1 cup butter, browned
• 1 cup cream cheese
• 2 tbsp vanilla extract vanilla extract

Directions

1. Grease and flour two 9 inch round cake pans and line the bottoms with parchment paper. The parchment paper greatly aids the release of the cakes from the pans when baked.
2. Preheat the oven to 350 degrees F.
3. Mix together the pureed pumpkin and baking soda and set aside.
4. Cream together the butter, brown sugar and vanilla well.
5. Beat in the dark corn syrup (or golden syrup).
6. Beat in the eggs, one at a time, beating well after each addition.
7. Add the pumpkin mixture and blend until smooth.
8. Sift together the flour, cinnamon, allspice, cloves, nutmeg and baking powder.
9. Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
10. Pour into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
11. Let the cakes rest in the pans for 10 -15 minutes before turning them out onto a wire rack to cool completely. Frost with brown butter cream cheese frosting.
12. TO MAKE THE FROSTING:
13. You must first brown the butter over medium heat. It will simmer until all the water boils off then quickly turn a golden brown. As soon as it turns a deep golden brown remove it from the heat, let it settle for 5 minutes, then decant it into a heatproof glass measuring cup. Chill until it solidifies.
14. Mix the cooled brown butter with all the frosting ingredients and beat well until smooth and fluffy. Add only a little milk at first and just add a little at a time until you get the perfect spreadable consistency. 

Sticky Toffee Pumpkin Cake with Brown Butter Cream Cheese Frosting

Sticky Toffee Pumpkin Cake with Brown Butter Cream Cheese Frosting

While Spouse still dearly loves her bread puddings, my favorite comfort food dessert still remains the English classic Sticky Toffee Pudding. The pudding is dense and sweet, served warm with a delicious toffee sauce. The texture of the pudding appears cake-like but it sort of collapses in your mouth to a dense, rich, caramel-y, luscious bite that is simply addictive.

Like in our Banana Sticky Toffee Pudding Cake, I've taken that texture and translated it into an outstanding dessert cake, this time with the seasonal favorite flavor of pumpkin spice. It is abundantly obvious that as a result of writing Rock Recipes website, our family has more than our fair share of delicious desserts but truth be told, it is quite rare that anyone in our family will eat any more than a single serving. Friends and neighbors on the "Leftover List" are always the lucky recipients of the surplus dessert.

While that is now normal procedure at our house, yesterday it became a matter of absolute necessity of practically emergency priority. My resistance can be quite high for many desserts but this cake, with it's amazing texture, spicy pumpkin flavor and caramel hints from the brown butter in the frosting, was practically irresistible to me. I had only a single slice and within an hour or so after I took the photos, I had cut the cake into 4 chunks and had them delivered them to 4 different households in the neighborhood.  A mixture of relief and regret immediately ensued but in the end I know this will become a seasonal Autumn favorite and I already have plans to serve it again at an upcoming gathering. Be sure to add it to your Fall favorites.

Click the links below to check out our other "sticky toffee" themed desserts.

Perfect English Sticky Toffee Pudding

Sticky Toffee Banana Cake

Sticky Banana Toffee Pudding

Sticky Toffee Pumpkin Cake with Brown Butter Cream Cheese Frosting

Recipe by Barry C. Parsons

Inspired by the famous British dessert, Sticky Toffee Pudding and another banana cake version of it that I developed, this dense moist cake is the perfect way to use those Fall pumpkins. This cake does not have a typical cake texture; like a good sticky toffee pudding, it sort of collapses in your mouth to a dense, rich, caramel-y, luscious bite that is simply addictive. Using brown butter in the frosting adds a beautiful caramel note to the cream cheese icing.

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes to 1 hour
Yield: 12 - 16 servings
Ingredients

• 2 1/4 cups pureed roasted pumpkin (you can use canned pumpkin puree if you prefer)
• 1 tsp baking soda
• 1/2 cup butter
• 1 1/4 cups firmly packed brown sugar
• 2 tsp vanilla extract
• 1/3 cup dark corn syrup (or golden syrup)
• 3 large eggs
• 2 1/2 cups all purpose flour cups all purpose flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• FOR THE CREAM CHEESE FROSTING
• 1 kilo bag (2.2 lbs) icing sugar (powdered sugar)
• 1-3 tbsp milk enough to bring the frosting to a spreadable consistency
• 1 cup butter, browned
• 1 cup cream cheese
• 2 tbsp vanilla extract vanilla extract

Directions

1. Grease and flour two 9 inch round cake pans and line the bottoms with parchment paper. The parchment paper greatly aids the release of the cakes from the pans when baked.
2. Preheat the oven to 350 degrees F.
3. Mix together the pureed pumpkin and baking soda and set aside.
4. Cream together the butter, brown sugar and vanilla well.
5. Beat in the dark corn syrup (or golden syrup).
6. Beat in the eggs, one at a time, beating well after each addition.
7. Add the pumpkin mixture and blend until smooth.
8. Sift together the flour, cinnamon, allspice, cloves, nutmeg and baking powder.
9. Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
10. Pour into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
11. Let the cakes rest in the pans for 10 -15 minutes before turning them out onto a wire rack to cool completely. Frost with brown butter cream cheese frosting.
12. TO MAKE THE FROSTING:
13. You must first brown the butter over medium heat. It will simmer until all the water boils off then quickly turn a golden brown. As soon as it turns a deep golden brown remove it from the heat, let it settle for 5 minutes, then decant it into a heatproof glass measuring cup. Chill until it solidifies.
14. Mix the cooled brown butter with all the frosting ingredients and beat well until smooth and fluffy. Add only a little milk at first and just add a little at a time until you get the perfect spreadable consistency. 

Sticky Toffee Pumpkin Cake with Brown Butter Cream Cheese Frosting

reade more... Résuméabuiyad

War Cake ...a.k.a. Poor Man's Cake

War Cake ...a.k.a. Poor Man's Cake

I had been getting requests for War Cake on our Facebook Page for the last couple of weeks and although at first I replied that I had never heard of it, in fact, our family has been making it for decades. Said to be a recipe adapted to the limited available ingredients such as eggs and dairy products due to rationing during World War II, we know this cake in our family as Poor Man's Cake and my Mom's recipe for it is absolutely delicious. By either name this is one delicious, moist raisin spice cake and although it is made without eggs or milk, you would never know it. It stays moist for days in a covered container but you may want to try it warm out of the oven with some rum sauce for a terrific dessert especially now as the Holiday season approaches.

War Cake ...a.k.a. Poor Man's Cake

In a small saucepan combine

2 cups raisins
3 cups water

Bring to a rolling boil and continue to boil for about 10 minutes. Remove from the heat and stir in:

1 1/2 cups sugar
1/2 cup butter

Stir until the butter is melted and the sugar is dissolved. This step can be done a day in advance if you prefer. Let this mixture cool for at least a couple of hours until it reaches room temperature.

Sift together:

3 cups flour
1/2 tsp ground ginger
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp cinnamon
1tsp baking powder
1 tsp baking soda

Pour the raisin mixture onto the dry ingredients and stir with a wooden spoon until well blended but do not over mix the batter. Pour the batter into a well greased and floured bundt pan or tube pan.

Bake at 350 degrees F for about 1 hour or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning the cake out onto a wire rack to cool completely. store in an airtight container or cake tin.

War Cake ...a.k.a. Poor Man's Cake

I had been getting requests for War Cake on our Facebook Page for the last couple of weeks and although at first I replied that I had never heard of it, in fact, our family has been making it for decades. Said to be a recipe adapted to the limited available ingredients such as eggs and dairy products due to rationing during World War II, we know this cake in our family as Poor Man's Cake and my Mom's recipe for it is absolutely delicious. By either name this is one delicious, moist raisin spice cake and although it is made without eggs or milk, you would never know it. It stays moist for days in a covered container but you may want to try it warm out of the oven with some rum sauce for a terrific dessert especially now as the Holiday season approaches.

War Cake ...a.k.a. Poor Man's Cake

In a small saucepan combine

2 cups raisins
3 cups water

Bring to a rolling boil and continue to boil for about 10 minutes. Remove from the heat and stir in:

1 1/2 cups sugar
1/2 cup butter

Stir until the butter is melted and the sugar is dissolved. This step can be done a day in advance if you prefer. Let this mixture cool for at least a couple of hours until it reaches room temperature.

Sift together:

3 cups flour
1/2 tsp ground ginger
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp cinnamon
1tsp baking powder
1 tsp baking soda

Pour the raisin mixture onto the dry ingredients and stir with a wooden spoon until well blended but do not over mix the batter. Pour the batter into a well greased and floured bundt pan or tube pan.

Bake at 350 degrees F for about 1 hour or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning the cake out onto a wire rack to cool completely. store in an airtight container or cake tin.

reade more... Résuméabuiyad