Warning: These May Put your Mother to Shame. Yes, they’re that good. The recipe originates from Fine Cooking’s November 2010 issue as a a Brown Butter Pumpkin Layer Cake. I seriously have never tasted cake that is so good. The trick is in how the butter is cooked and used both in the batter and frosting. It is melted over the stove top and heated just until a nutty hue is reached. The result is a sweet, rich, almost carmel-like flavor. The “brown butter” mixed with pumpkin, toasted almonds and cream cheese frosting, make this my new favorite recipe.
For the nut topping, I used a slightly different technique and used what I had at home: almond slivers, walnuts, brown sugar and butter. I obviously also made them into individual cupcakes instead of a whole cake. Please note that these should be kept refrigerated and DO NOT USE MARGARIN OR A BUTTER ALTERNATIVE! -Cheers!