This Brown Butter Pumpkin Cake with Salted Caramel and Toffee starts with a moist, spiced, full-bodied brown butter pumpkin cake, and it’s filled with crunchy, buttery toffee, and slathered with a luxuriously smooth and fluffy salted caramel frosting. This cake is packed with all of the warm, delicious flavors of fall.
Fall is one of my favorite season. Yes, the lazy, warm days of summer are no longer, but I can’t help but love the leaves changing color. The cooler weather also means that sweaters come out of hibernation. And all of a sudden my knitting needles and balls of yarn are strewn about the house. Plus, cozying up to the fire is a pass time that we love in our family. And then there’s the food.
To put it simply, fall food rocks. It’s the perfect weather for a roasted chicken cooking in a warm oven, or a huge pot of soup simmering on the stove. And the desserts…well, you know how I feel about desserts 🙂
While I love flaky, buttery pie crusts filled with warm apples, crunchy pecans, and silky pumpkin, this year, I’ve got my mind on cakes, fall inspired cakes in particular. This Brown Butter Pumpkin Cake with Salted Caramel and Toffee is fall in the form of a cake. The brown butter in the pumpkin cake brings out a nuttiness that works to perfectly with the pumpkin.
To give the cake some crunch, I whipped up a batch of homemade toffee. It’s full of rich, buttery caramel flavor, and it adds yet another dimension of warm, nuttiness to the cake. And let’s not forget the luscious salted caramel frosting. It’s not too sweet, and it pulls the cake together into one, cohesive fall treat!
To get the full recipe and instructions for this Brown Butter Pumpkin Cake with Salted Caramel and Toffee head over to my friend Jenny’s blog, The Melrose Family. You can find the recipe here. Happy baking!
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