Pumpkin Bundt with Browned Butter Icing and Gingerbread Pecans
Laurie Crowell with Golden Fig prepares dessert
1 C salted butter, room temp
1 C white sugar
1 C light brown sugar, packed right
4 large eggs, room temp
15 oz pumpkin
1 TB vanilla bean paste
3 C all purpose flour (plus more for pan!)
1 TB pumpkin pie spice
1/2 tsp kosher salt
1/2 tsp baking soda
1 Tbsp baking powder
1 C buttermilk
Shortening for pan
Preheat oven to 350
Thoroughly grease and flour a 10-15 C Bundt Pan
In large bowl, beat butter with electric mixer.
When creamy, add in brown and white sugars and beat until fluffy.
One at a time, beat in eggs
Add pumpkin and vanilla and mix until just blended.
In smaller bowl, stir together flour, baking powder, pumpkin pie spice, salt and baking soda.
Alternate adding dry mix and 1 C buttermilk to pumpkin mix. Begin and end with dry mix.
Do not overmix! On low simply mix until JUST blended.
Spoon batter into prepared Bundt pan.
Bake in preheated oven until wooden pick poked in a few spots comes out clean.
Let cool in pan on wire rack for 15 minutes.
Carefully turn out onto wire rack to cool completely.
You might have to make two batches of these…by the time the cake is baked and ready to serve, your first batch might be gobbled up 😆
1/4 C Gingerbread Sugar
Pinch of kosher salt
1 C pecan halves
While Bundt is cooling, make pecans.
Spray a piece of parchment with a little nonstick spray. Set on cookie sheet.
In large stainless sauté pan heat gingerbread sugar, kosher salt and pecans over medium heat.
Stirring constantly, sugar will melt, become grainy and then adhere to pecans. This happens in about 8 minutes. Immediately pour nuts onto prepared parchment. Let cool.
Browned Butter Icing
1/4 C salted butter
1 /3 C heavy cream
1 C light brown sugar, packed
2 tsp vanilla bean paste
1 C powdered sugar
1 small orange for zesting
When about ready to serve (the other two steps can be done the day before so Thanksgiving day all that needs to be done is the browned butter icing!)
In medium saucepan melt and brown butter. As it begins to brown, stir in brown sugar, heavy cream and vanilla bean paste. Bring to a boil. Remove from heat and whisk in 1 C powdered sugar.
Place Bundt on serving dish.
Drizzle icing over, zest a few orange zests over top and arrange pecans on top of icing while it is still soft.
Let icing set up, slice and serve.