Easy Brown Butter Pumpkin Cake filled with Dulce de Leche and a Brown Butter Frosting, you will love this Pumpkin Cake Recipe
Cake always seems so boring. Dry, overly sweet fake tasting frosting. Not into that. But moist pumpkin cake with dulce de leche filling and a brown butter frosting, yeah I am SOOO into this easy pumpkin dessert recipe.
This baby came to me just when I needed it. It had been about three weeks, my carpel tunnel had been acting up, my lower back had been bugging me at bootcamp. Then one morning I brushed my hair. Yes, all I did was brush my hair. And then went my neck. Out it was.
Seriously brushing my hair threw out my neck/ back. It was miserable.
Off to the Acupuncturist. Only this was 7:45am and they don’t even open till 9am. I called about 6 times before 9 hoping someone would answer, no such luck. But at exactly 9am I booked an appointment, 2:45pm. That was a looooong way away.
I had acupuncture, cupping and a therapeutic massage, I could finally move my neck. It’s still very painful but it moves. Hoping I wake up tomorrow with a new found love for the freedom of looking side to side without a striking pain in my back.
When something like that happens to me I find it an excuse to eat whatever the hell I want. In this case, Brown Butter Pumpkin Dulce De Leche Cake and a few squares of chocolate. Food good measure, ya know?
As my sister Lydia said this is “Crack”. The pumpkin, brown butter, dulce de leche, brown butter frosting and crunchy pumpkin seeds.
Brown Butter Pumpkin Cake filled with Dulce de Leche and a Brown Butter Frosting
4oz Browned Butter, at room temp.
150 Grams Granulated Sugar
100 Grams Brown Sugar
2 Tablespoons Vegetable Oil
3 Large Eggs, at room temperature
1 Tablespoon Vanilla Extract
15oz Pumpkin Puree
8oz All Purpose Flour
1 Tablespoon Pumpkin Pie Spice
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
4oz Browned Butter
4oz Cream Cheese
250 Grams Powdered Sugar
1 Tablespoon Vanilla Extract
3 Tablespoons Heavy Cream
6oz of Dulce de Leche
Pumpkin Spiced Pumpkin Seeds (Optional)
Prior to making the cake brown some butter, 8oz to be exact. Then let cool to room temp. You can expedite the process by putting the butter in the fridge/ freezer after browning.
Preheat oven to 350F and grease two deep 8 inch cake pans, set aside.
In the bowl of an electric mixer with the paddle attachment on beat the browned butter with both sugars. Beat on medium speed for 4-6 minutes, until very light and fluffy. Then add in vegetable oil and beat for another 2 minutes.
Mix in eggs, one at a time then vanilla extract. Add pumpkin puree until fully combined.
In a seperate bowl sift together the all purpose flour, pumpkin pie spice, baking soda, baking powder and salt.
Gently mix dry ingredients into wet mixture, until just combined.
Pour into prepared pan and bake for 38-40 minutes or until when middle of cake is touched it bounces back. Let cool on wire rack until completely cool.
In the bowl of an electric mixer with the paddle attachment beat the browned butter and cream cheese for 2 minutes. Add in powdered sugar, vanilla extract and heavy cream- beat on low until powdered sugar in incorporated. Then beat for another 4-5 minutes.
Place one cake layer on serving plate. Spread dulce de leche on top of first layer. Top second cake layer on top.
Spread frosting on top and sides to fully cover cake. Sprinkle Pumpkin Spiced Pumpkin Seeds on edge of cake for decor. Store in fridge for up to 5 days.
I saw the Pumpkin Cookie Butter at Trader Joes the other day and immediately thought of a new spin on one of my favorite cookie recipes.
When eating these cookies the essence of “Fall” comes to mind, warm and spicy. And they are chewy! Because although a cakey cookie with a nice frosting is good it ain’t a cookie. You know what I’m sayin? And more often than not pumpkin “cookies” are big and puffy, more cake like than cookie like.
These my friend are chewy pumpkin cookies. I only use one egg yolk, as the pumpkin puree replaces the rest of the eggs.
I hate to admit it but I have made this Pumpkin Chocolate Chip Cookie Butter Cookie Recipe 3 times this week. So damn good.
Pumpkin Chocolate Chip Cookies Filled with Pumpkin Cookie Butter
2oz Unsalted Butter, browned
2 oz Unsalted Butter, cut into small cubes
150 Grams/ 3/4 Cup Brown Sugar
50 Grams/ 1/4 Cup Granulated Sugar
61 Grams/ 1/4 Cup Pumpkin Puree
1 Egg Yolk, at room temp.
240 Grams/ 2 Cups All Purpose Flour
1 Teaspoon Salt
1.5 Teaspoons Baking Soda
2 Teaspoons Cornstarch
8oz/ 1 Cup Chocolate Chunks/ Chips
6oz Trader Joes Pumpkin Cookie Butter
In a medium saucepan over medium heat melt the 2 oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
In the bowl of an electric mixer add the brown butter and the regular butter. Add the brown sugar and granulated mix and beat for 2 minutes. After the two minutes let the batter rest for 30 seconds and repeat the process 3 more times.
Then add the pumpkin puree and egg yolk. Mix for 4 more minutes on low-medium speed. Add vanilla extract.
In a seperate bowl mix together the flour, salt, baking soda, and cornstarch.
Slowly add flour mixture to the wet mixture, mixing just until combined. Fold in chocolate chunks. Place dough covered in fridge for 30 minutes to an hour.
Preheat oven to 350F and line a baking sheet with a silpat line or parchment paper.
Scoop 2 tablespoons balls of dough and press into a disc shape in your hand, using a teaspoon drop the Pumpkin Cookie Butter in the middle of the disc. Pull the edges of the cookie to the middle to cover the best you can, shaping into a ball. It is fine if some of the Pumpkin Cookie Butter is poking out.
Bake for 9-11 minutes, let cool on a wire rack for 5 minutes. Store in air tight container for 5 days.
Rich, moist pumpkin muffins are filled with a cheesecake mixture and topped with pumpkin spiced pumpkin seeds. Forget Starbucks Muffins, this is the only pumpkin muffin you will need this fall!
I am that basic white girl in the fall. I love pumpkin everything,from pumpkin candles to pumpkin lattes and of course pumpkin muffins! I want to wear flannels, boots, sweaters and of course a dark rich lipstick, currently loving Nars Audacious Lipstick in Fanny. The problem is here in Southern California we are STILL experiencing “summer” like weather, I am talking 95 degrees. It’s just dreadful for this basic white girl!
So as a hot pumpkin latte is delicious, I can’t handle hot drinks right now. And I cannot get away with boots or sweaters unless I want to sweat profusely (it’s not a good look).
So, I burn my pumpkin candles and bake with pumpkin.
If you’ve been on my site before you know I am obsessed with cheesecake. While I don’t mind having a slice of cheesecake for breakfast, I’m a rebel like that, I know its not traditional breakfast food. But you know what is? A Muffin! So naturallyI baked cheesecake mixture right into the muffin. So sneaky!
This recipe is quick and easy. The only “hard” part is making sure your cream cheese is at room temperature. And to be honest, sometimes mine isn’t but since we are baking the cheesecake into the muffin it doesn’t really matter if its not completely smooth.
I usually cut my cream cheese into small chunks so it gets to room temp. quicker.
I am not gonna lie, these muffins disappeared! Too quickly for my liking if I am being honest. My friends, family and co workers all enjoyed!
The pumpkin seeds are optional but I think necessary. The added texture they give is amazing. You could use plain pumpkin seeds but I picked up some from Trader Joe’s, pumpkin spiced pumpkin seeds… let me tell you they are ADDICTING!!!
Preheat oven to 350F and line a 8X8 pan with foil and grease.
In a medium saucepan cook apple chunks in butter and brown sugar. Cook on medium heat for 4-6 minutes, until apples are slightly softened.
In a medium bowl mix butter and sugar together. Whisk in egg and vanilla extra. Mix in flour, baking soda and salt. Fold in all of apple mixture. Pour into prepared pan and bake for 35-40 minutes, until middle is set and golden brown. Place on wire rack and let cool completely before slicing.
There is something about the month of October, that just makes me happy. It’s as if the year starts to turn and the weather cools of (although it has not yet here in CA, 90 degrees is really getting OLD), its halfway to my birthday, its my dads birthday and pumpkin desserts seem to pop up everywhere. Especially Pumpkin Cheesecake.
There is something about seasonal desserts, I can’t resist them. My favorite Italian restaurant does seasonal cheesecake and I can’t wait for spring and Lemon Cheesecake and then fall and Pumpkin Cheesecake. I can’t get enough. Even though I knew I could make cheesecake whenever I want. And this recipe has just confirmed that.
The caramelized flavor of the Biscoff crust really sets this pumpkin cheesecake apart from others. Some prefer to do the curst just on the bottom but I think more is better, so up the sides I went. I also like a thick crust, the richness of the crust and creaminess of the cheesecake compliment each other so well.
I can GUARANTEE you I will be making this again before Halloween, I loved it, my friends loved it and so did my family.
Optional Garnish with Whipped Cream & Pieces of Biscoff Cookies
Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Biscoff crumbs and butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar, brown sugar and beat for another 3 minutes.Add in eggs one at a time. Add in pumpkin puree, pumpkin pie spice, vanilla extract, heavy cream, and sour cream mixing until fully combined. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1- 1 1/2 hours then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
Maple Apple Bread is chock full of apple chunks, lovely spices a moist crumb and a thick maple glaze.
Happy Monday!! What a great week, I will be spending my week around The Great Barrier Reef and of course hitting up Max Brenner when at all possible! Which is any spare moment I have, whilst I am here in OZ. Speaking of Max I was so disappointed when I visited Max Brenner in NYC and Las Vegas both restaurants were no where near the amazingess that exists in Australia. Dunno why but honestly no where near as good.
I ordered the banana crepes with pralines, vanilla ice cream and tons of melted chocolate and an Italian Thick Hot Chocolate. If you follow me on Instagram you know I am eating my way through Australia, but I do that wherever I am. I love food, what can I say?!
And that statement holds true for this bread. When shooting it my sister came up and took a slice, then I took a break to eat a slice then my mom came up to take a slice. This bread went quick. It was something that I did NOT share with work or other people. Because I was too obsessed, I wanted it all for myself #greedypig
Preheat oven to 375F and heavily grease a 9X5 loaf pan.
In a medium bowl mix together flour, quick oats,sugars, baking powder, cinnamon, cloves, all spice, nutmeg and salt. Set aside.
In a large bowl mix together eggs, greek yogurt, milk, oil and vanilla. Slowly mix in dry ingredients, just until no flour streaks remain. Fold in apple chunks.
To make topping in a medium bowl mix flour, brown sugar, butter, oats, pinch of cinnamon, nutmeg and cloves.
Fill loaf pan with batter and sprinkle crumble topping on. Bake for 60-70 minutes or until a toothpick inserted in comes out clean. Place on wire rack to cool.
In a small bowl mix together powdered sugar, maple syrup, maple extract and hot water. If too think add a tsp of water at a time to reach desired consistency. Drizzle on top of bread, let sit for 20 minutes before slicing so glaze can set.
So lately I have been EXTREMELY busy. Like unreal. You see a couple weeks ago my mom got Vertigo. We thought it was a stroke, but LUCKILY thank you god it was not! It was a pretty dramatic day though. I work with my mom, and yes we get along great. We share an office and one day she was at her desk, me at mine and she looked at me and said something was wrong naturally I thought she had done something on the computer and needed my help fixing it. But I was WRONG! She was the problem, she thought she was having a stroke. I don’t think I have ever been more scared in my life. The fire department were there in about 3 minutes then 5 minutes after that the paramedics. The checked her out and said she was not having a stroke but should go to the hospital just to be careful. I was told to follow the ambulance in my car so we had a car to leave the hospital. We got to the hospital and checked her in and I got a hold of my sisters and dad.
The doctors didn’t know what was going on with my mom but 7 hours later figured it out. It is vertigo, what a nasty disease. My mom wasn’t able to get out of bed the first 5 days and then can get up for a little bit now but goes really dizzy and has to sit down after standing for a few minutes. In the beginning she also could barely eat without throwing up. Luckily she is on the mend and hopefully will be back to work next week.
Lemme tell you when you run two restaurants and your office manager is unexpectedly out it is stressful. The first week she was gone I also had numerous events and other things planned becuase normally I would have her help but I survived. Then on Thanksgiving my sister and I ended up cooking and it was delicious, amazing, I want more leftovers now!!! But this has left me no time/room in my schedule to bake!! It’s been sad, really sad. I made these cookies two days before my moms incident and it’s taking me this long to post.
These cookies are darker in color due to the salted caramel in the batter. When they first came out of the oven my sisters thought they were burned but luckily they were not! They were delicious, one of my sissies even said these were the type of cookies she could eat alllllll day long. I’ll take that as a compliment 😉 My sisters are after all quite picky 😉
Hope you all had a fabulous Thanksgiving and good luck this month because December always FLIES by!!!
In a large bowl whisk together flour, baking soda, salt and cornstarch.
In the bowl of an electric mixer fitted with the paddle attachment cream butter, salted caramel, granulated sugar, and brown sugar together for 3 minutes. Add egg, yolk, and vanilla. Slowly add in dry ingredients. Then fold in white chocolate chips and apples. Cover and chill dough for at 3 hours or longer.
Preheat oven to 350F line a baking sheet with silpat liner, if using. Roll into 2 tbsp size balls and sprinkle sea salt on top each cookie, bake for 9-11 minutes.
Caramel Apple Cake is a moist apple cake filled with apple chunks and brown sugar caramel that is baked with lots of brown sugar caramel apple slices. This cake will not disappoint any of your friends and family.
Soooo I kind of go through phases of being obsessed with something. Like my obsession with layer cakes or my obsession with blondies or obession with cookies.. you get the point right?! Well recently it has been cooked apples, I mean gaaaaaah they are sooo freaking good. And caramel and apples?! Oh I lose my mind. I realize I am talking about food here and I am sorry but honestly caramel and apples…oh so amazing!!
You see Friday was my friend/co worker Tammys Birthday so I knew I wanted to make a cake and I just happend to make a Cadburys Chocolate Layer Cake the day before for my Fathers birthday so naturally a fruit cake would be best after the overload of chocolate we were experiencing.
This cake was more than I could have imagined. The caramel apples were perfect, literally amazing. And the brown sugar caramel was out of this world! Orginally I wanted to make some Salted Caramel Sauce for this cake but when I went to grab some granulated sugar I had only about 1/4 cup left but had 4 bags of powdered sugar and 4 bags of brown sugar!! Typical! But it made me make brown sugar caramel and I LOOOOOOVED it!
I made the caramel the night before so when I made the cake it was super easy to put together. But you could very easily make the caramel first then make cake right after.
I took the cake to work first but sngagged a little piece to come home and photograph. We enjoyed the cake cold with more brown sugar caramel drizzled on top and of course a scoop of vanilla ice cream. Lez be hoenst ice cream is a fabulous addition to most cakes! After I photographed the pieces at home I deciede to warm it up wtih vanilla ice cream. And now I am stumped, I do not know which I like better cold or warm?! Oh the decisions! I cannot wait to make this again!!
I hope you give this delicious Caramel Apple Upside Down Cake a try, you will love it.
Apple slices in Brown Sugar Caramel are a top of this upside down moist apple cake.
2 cups brown sugar
1 stick butter
1/2 cup heavy cream
4 medium size Granny Smith apples
1 1/2 cups flour
11/2 tsp baking powder
1 tsp salt
3/4 cup brown sugar
3/4 cup granulated sugar
1 stick butter melted
1 tbsp vanilla
1 medium Granny Smith apple, cut in chunks
1/2 cup Caramel (see above recipe)
Cook brown sugar and butter until reaches in a thick bottomed saucepan until the temperature reaches 320F, (be careful, as can burn easily) then add cream, whisk vigorously until completely combined. Set aside and let cool.
Preheat oven to 350F and grease a 10 inch round cake pan at least 2 1/2 inches deep.
Peel and chop 4 medium sized Granny Smith apples. Cut 2 apples into 1/2 inch slices and 2 into 1/4 inch slices. In a medium saucepan cook 1/2 cup of the caramel and the 1/2 inch apple slices for 4 minutes add in the remaining apple slice and stir until apples are evenly coated. Pour into prepared pan.
In a medium sized bowl mix the flour, baking powder and salt together. Set aside. In the bowl of an electric mixer combine eggs and sugars for 2 minutes on medium speed. Add in melted butter and vanilla. Slowly add dry ingredients and mix until just combined, fold in chopped apples. Scoop 1/2 cups worth of teaspoon size balls of caramel into batter. Pour batter on top of apple mixture and bake for 45-55 minutes or until toothpick inserted comes out clean. Let cool on wire rack for 20 minutes then place a large serving plate on the top of cake pan and flip cake. Drizzle reaming caramel sauce on top if you want.
Why have I been so busy I haven’t had time to go to Fashion Island and shop my life away and devour lunch and 10,000 desserts from Pain Du Monde?! My favorite, I am salivating thinking of it. This week I say, and five weeks later I still havent’t gone. I would like to think this is the week but who knows.
I don’t know if you can tell but I kind of like pumpkin + maple, it makes me HAPPY. Like really happy and can you tell how moist these muffins are? So moist, and that cream mmm..
Preheat oven to 350F and grease a muffin/cupcake pan and set aside.
In a medium sized bowl combine flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
In the bowl of an electric mixer combine sugars, pumpkin puree, eggs, vanilla and vegetable oil until fully combined, Mix dry ingredients into wet ingredients until just combined. Scoop batter evenly into muffin pan, don't be afraid to fill them to the top. Bake for 16-18 minutes or until a toothpick inserted in comes out clean.
Once muffins have cooled completley start filling. In a large bowl combine shortening and butter for 2 minutes. Add in maple extract, then powdered sugar. Beat until fully combined.
Fill a pastry bag and large round top with cream filling poke tip directly into the middle of each muffin and squeeze, the muffin will begin to expand when filled. Dust powdered sugar on top.
As of late, I have been a little obsessed with maple and pumpkin. Just a tad. But sometimes I force myself to branch out. Like today with these Apple Cupcakes with Maple Cream Cheese Frosting, if I wasn’t going to have pumpkin I was GOING to have maple. Come on people!
BTW I totally just downed a LARGE oreo cookie shake from Jack in the Box.. OOPS! Seriously though best oreo cookie shake ever, and I have had oreo cookie shakes from everywhere, nothing beats jack in the box.
You see I was going to order the regular size but then I thought I haven’t had one in a while, I’m not going to eat any whipped cream and I won’t finish the large, so naturally I ordered the large. And sad to say I ate all of it,like slurrped every last drop, made myself sick all of it.
Sorry back to these cupcakes. Moist, chock full of apples, that by the way are perfect, not mushy or too crunchy, just perfect, oh and its topped with maple cream cheese frosting, mmmm. Perfect for fall, perfect for my oreo shake slurrping dessert obsessed belly.