Browned Butter Pumpkin Cake

Something Extra Fall 2016

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Browned Butter Pumpkin Cake

Browned Butter Pumpkin Cake
1/2 cup butter
1 cup Roasted Sugar Pie Pumpkin
1-1/4 cups sugar
1 very ripe Bartlett pear, peeled, cored and chopped
1 cups milk
1 tsp. vanilla extract
2 eggs
1-1/3 cups flour
2 tsp. baking powder
1-1/2 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 cups chopped walnuts
Thinly sliced pear and roasted pumpkin (optional toppers)

Prep: 20 minutes Cook: 47 minutes Serves: 8

1. Preheat oven to 350°F and coat 3 mini loaf pans with nonstick cooking spray or lightly grease. Place butter in a small saucepan over medium-high heat. Cook until butter starts to foam and turns a deep golden brown, swirling pan occasionally. Remove from heat and let cool.
2. Beat butter, pumpkin, sugar and pear in a large bowl until smooth; beat in milk, vanilla and eggs.
3. Mix remaining ingredients except sliced pear and pumpkin toppers in a medium bowl and add to pumpkin mixture. Stir just until all ingredients are incorporated.
4. Spread in prepared baking pans and top with alternating slices of pear and pumpkin, if you like. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.    

Nutritional Information:
Nutrition per serving: 394 calories, 6 g protein, 18 g total fat (8 g sat.),
54 g carbohydrate, 2 g fiber, 35 g sugar, 79 mg cholesterol, 285 mg sodium, 18 points


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