A Fall in a bite ๐๐งก
Soft, spiced pumpkin cake swirled with warm cinnamon sugar, enriched with nutty brown butter, and finished with a golden caramel and feuilletine crunch on top. Each bite is moist, buttery, and perfectly balanced.
๐ฅ Cake Batter (reduced sweetness)
110 g unsalted butter (browned)
180 g granulated sugar
2 eggs
1 tsp vanilla extract
100 g pumpkin puree
200 g all-purpose flour
1 Tbsp baking powder
1/4 tsp baking soda
Pinch of nutmeg
80 ml milk (or buttermilk)
Small pinch of salt
๐ Cinnamon Swirl
3 Tbsp brown sugar (70g)
1 tsp cinnamon
2 Tbsp melted butter
2 tsp of cake batter (In the video, I used softened butter instead of melted, but then I melted it when I added it to the cake batter)
๐ Method
Brown butter: Melt and brown 100 g butter until nutty and golden. Cool slightly.
Preheat oven to 175 ยฐC (350 ยฐF). Line a 20 ร 20 cm pan with parchment.
Wet mix: Whisk eggs and sugar, then add brown butter, vanilla, and pumpkin.
Dry mix: Combine flour, baking powder, baking soda, spices, and salt.
Combine: Mix dry ingredients into wet in two additions, alternating with milk. Stop when just blended.
Layer: Add half the batter, spoon in half the cinnamon swirl mixture, then repeat and marble lightly.
Bake: 30โ38 min, until a toothpick comes out clean.
Finish: Once fully cooled, drizzle with warm caramel. You can also sprinkle a pinch of flaky salt on top for contrast.
๐ฏ Salted Caramel Sauce
Ingredients
200 g sugar
70 g butter, cubed
100 ml double cream
Pinch of salt
Method
Heat sugar in a saucepan over medium heat until melted and amber.
Add butter, stir until smooth.
Slowly pour in cream (it will bubble). Stir 2 mins on low heat.
Remove from heat, stir in salt.
Cool before using โ it thickens as it cools.
You can serve it as is, or add feuilletine to the caramel just before serving โ don't add it earlier, as it will lose its crunch. #pumpkinrecipes #cake #caramel #fallvibes #asmrsounds
