Monday, September 7, 2015

Pumpkin Oatmeal Cake with Browned Butter Pumpkin Icing



It is time for my favorite season... Fall!  I love fall weather and fall baking.  Cool mornings and warm afternoons.  Football and bonfires.

As I am writing this post I am watching Ohio State Football.  I sure hope we get this game turned around.  Not real pleased with what we are seeing before half time.

At half time I am going to go grab me a piece of this cake.  It is another cake that will feed a crowd as it is baked in a sheet cake pan.

I added some pumpkin spice creamer to the icing instead of all whipping cream.  The addition of the creamer adds a nice spice flavor to the icing.


Pumpkin Oatmeal Cake with Browned Butter Pumpkin Icing

Cake:
2 cups flour
1 1/3 cups old fashion oats
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 sticks softened butter
1 cup packed brown sugar
1 cup granulated sugar
1 egg
1 tablespoon vanilla
15 ounce can pumpkin puree

Icing:
4 cups powder sugar
4 tablespoons butter
3 tablespoons whipping cream
3 tablespoons pumpkin spice creamer

Preheat oven to 350 degrees

In a bowl combine flour, oats, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.  Set aside

Place the butter and sugars in bowl and beat on medium speed until light and fluffy (about 5 minutes)

Add the egg and vanilla and beat until combined.

With mixer on low speed add half of the flour mixture and beat until combined, add half of the pumpkin and mixed until combined.  Repeat with the remaining flour mixture and pumpkin.

Pour batter into a greased cookie sheet pan (17 3/4" x 12 3/4" x 1") and bake for 20 to 25 minutes or until cake test done.

Ice the cake after it is cooled


Icing 
Put butter into a small sauce pan cook the butter until it is a nice brown color and smells nutty.

Cool butter to room temperature.  Once butter is cooled, place melted butter in mixing bowl with the powdered sugar.  Add the whipping cream and pumpkin spice creamer and beat icing until light and fluffy.  If needed add a little more pumpkin spice creamer to icing to make it spread able.





7 comments:

  1. I am crazy wild for anything with browned butter...and cream cheese too! This is the perfect frosting for this awesome dessert. It looks beautiful...the addition of the creamer is such an amazing idea. Thanks so much for sharing with us at Weekend Potluck!!

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  2. This looks marvelous! Can't I just come over and have some?

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  3. Can I have you send me a whole plate of this! I love how you used pumpkin and oatmeal! I've gotten on quite the pumpkin kick lately and have already made 3 recipes with it this week! Can't wait to try this one! I'd lvoe for you to come link up with us over at Throwback Thursdays link party! http://tornadoughalli.com/2015/09/throwback-thursday-link-party-6/

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  4. I'm always so amazed by you! This looks so good! Pinned and tweeted. I appreciate you taking the time to party with us. I hope to see you on Monday at 7. Happy Saturday! Lou Lou Girls

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  5. I love Pumpkin recipes! This Cake looks so good!
    Pinned.

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  6. Are the oats the quick cooking type or regular?

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