It was time for another meeting of our branch of The Clandestine Cake Club and this time the theme was Fall Fancies, the colours and flavours of Autumn.
I really fancied making a pumpkin cake, especially after doing the pumpkin cupcakes a week ago. I had specially bagged up the pumpkin puree in 200g and 440g (approx 1.5 cups) bags in preparation. One of my American cake friends, C, set up a board on Pinterest called Cakes to bake-Pumpkin and directed me to the Brown Butter Pumpkin Layer Cake. She had tried one or two of the recipes, and this one looked like something I could manage.
After converting all the measurements to metric, I got started. Once again, the pumpkin seemed to make the cake very moist and dense, even though I baked it for longer than the specified time and the inserted skewer came out clean. And it felt kind of wrong to burn butter on purpose, but I had to do it 3 times for the brown butter components of each section. Mmm, what a difference it made to the taste though. Spiced pumpkin sponge, cream cheese icing and caramelised pecan nuts - yummy.