Just say “YES” to the recipe for Brown Butter Pumpkin Layer Cake in the October/November 2010 issue of Fine Cooking magazine. Actually, it is the cover recipe and why I picked up the magazine. It is chocked full of excellent sounding recipes for the Thanksgiving table, something I’ll have to begin giving serious thought to soon.
*One note though – this cake took me nearly 40 minutes to cook, not the 28 (plus 10 sitting in warm pan) the recipe recommends. If you make this cake I would be interested to know how you fair with cooking time. Oh, and let’s just say having eaten my fair share of cake (and other baked goods ) batter this recipe should come with the warning…batter is ridiculously good, before licking anything put cake pans (with batter) into stove..because after that first taste you are going back for more for whatever is available. I made good use of the spatula and bowl, but stopped short of re-entering the oven. **Since I am lactose intolerant I did not make the frosting, so not sure how that part of the recipe is…and why I used the magazine’s photo for the final results. Enjoy!
Photo Fine Cooking.