Baker’s Central

Brown Butter Pumpkin Layer Cake by Lauren Chattman A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. Pumpkin Sage Bundt Cake Caramelized Pear Upside-Down Cake Pumpkin & Ginger Pound Cake

Brown Butter Pumpkin Layer Cake

by Jeanne Kelley Ingredients: For the purée 2 tsp. vegetable oil 1 medium-large Sugar Pie pumpkin, cut in half from stem to bottom and seeded Tip: You can substitute canned pumpkin purée for homemade, if you like. For the cake 6 oz. (3/4 cup) unsalted butter; more for the pans 9 oz. (2 cups) unbleached all-purpose flour; more for the pans 1-1/2 tsp. baking soda 1-1/2 tsp. ground cinnamon 1 tsp. ground ginger 3/4 tsp. table salt 1/4 tsp. ground cloves 1-1/2 cups granulated sugar 2/3 cup firmly packed light brown sugar 2 large eggs 1/3 cup buttermilk For the topping 1-1/2 Tbs. unsalted butter 2/3 cup pecans 1/2 cup unsalted, raw, hulled pepitas 2 Tbs. firmly packed light brown sugar 1/4 tsp. table salt 1-1/2 Tbs. chopped crystallized ginger For the frosting 4 oz. (1/2 cup) unsalted butter 8 oz. cream cheese, at room temperature 1/4 cup firmly packed light brown sugar 5 oz. (1-1/4 cups) confectioners’ sugar More...

Caramelized Pear Upside-Down Cake

by Tish Boyle This cake is delicious warm or at room temperature Softened unsalted butter for the pan For the topping 2 medium firm-ripe Bosc pears (about 1 lb.) 1 recipe Basic Caramel 2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces For the cake 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour 1-3/4 tsp. baking powder 1/2 tsp. ground ginger 1/2 tsp. ground cinnamon 1/4 tsp. table salt 1/2 cup whole milk 1-1/2 tsp. pure vanilla extract 4 oz. (8 Tbs.) unsalted butter, softened 1 cup packed light brown sugar 2 large eggs More...

Pumpkin & Ginger Pound Cake

By Diane Morgan This delicious twist on pumpkin pie will keep for two days at room temperature if wrapped tightly. You can also make it up to three weeks ahead: Wrap it first in plastic, then in foil, and freeze it; pull it out of the freezer four hours before serving.Serves eight, with ample leftovers. Ingredients: 1/2 lb. (1 cup) unsalted butter, completely softened at room temperature; more for the pan 9 1/2 oz, (2 1/2 cups) cake flour; more for the pan 1 1/2 tsp. baking powder 1/2 tsp. table salt 1 1/2 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. freshly grated nutmeg 1/4 tsp. ground cloves 4 large eggs, at room temperature 2 tsp. pure vanilla extract 2 cups packed light brown sugar 1 cup unsweetened pumpkin purée 1/4 cup vegetable oil 2 tsp. minced fresh ginger 1 to 2 Tbs. confectioners' sugar for dusting 1 qt. vanilla ice cream (optional) More...

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