Brown Butter Pumpkin Cake

Preparation

1. For the Cake, preheat oven to 350F.
2. Coat the inside of a bundt pan with Black & Bolyard® Original Brown Butter.
3. In a medium bowl, whisk the flour, baking soda, pumpkin pie spice, and kosher salt.
4. In a large bowl, whisk the pumpkin puree with the granulated sugar, brown sugar, eggs, Black & Bolyard® Original Brown Butter and buttermilk until smooth.
5. With a rubber spatula, stir in the flour mixture until just combined. Do not overwork the mixture.
6. Pour the prepared batter into the bundt pan.
7. Transfer the pan to the oven and bake for 20-25 minutes until dark brown and a cake tester comes out clean from the center.
8. Turn the cake out onto a wire rack to let cool completely.
9. For the Frosting, beat the Black & Bolyard® Original Brown Butter, cream cheese, and brown sugar until creamy and smooth, about 4 minutes.
10. For the Topping, melt the Black & Bolyard® Original Brown Butter in a skillet over medium heat.
11. Add the pecans and cook until slightly browned.
12. Sprinkle in the sugar and salt and stir until the sugar melts and the nuts are glazed. Transfer to a bowl and set aside to cool. Once cool, add the chopped crystallized ginger.
13. To finish, spread the frosting over the cake and sprinkle the glazed pecans and ginger evenly across the top.