Brown Butter Buckwheat Pumpkin Snack Cake
Brown Butter Buckwheat Pumpkin Snack Cake
This is the softest, plushest little pumpkin cake. This lovely little snack cake is slathered with a delicious maple, mascarpone cream cheese frosting dolloped with spiced jammy pumpkin butter. This cake has the lushest texture and is a dream to whip up. The flavors of brown butter and buckwheat paired with the spices heighten the nutty notes on this cake and make this cake just all that more special.
Cutting into this cake is a dream. The cake is ultra plush and just so soft. Best of all the cake is a one bowl recipe and comes together so quickly.
Brown Butter Buckwheat Pumpkin Snack Cake
Serving: 1 8x8 pan - 9 to 16 slices
Ingredients:
Brown Butter Buckwheat Pumpkin Snack Cake
3/4 cup all purpose flour (90 grams)
1/4 cup buckwheat flour (30 grams)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 ¼ teaspoon pumpkin pie spice
1/4 cup neutral oil, like canola or safflower (57 grams)
1/4 cup browned butter- melted (57 grams)
1/2 cup dark brown sugar (100 grams)
1/4 cup white granulated sugar (50 grams)
1 cup canned pumpkin puree (226 grams)
1 teaspoon vanilla extract
2 large eggs, at room temperature
Maple Mascarpone Cream Cheese Pumpkin Butter Frosting
¼ cup unsalted butter, room temperature (65 grams)
4 ounces cream cheese full fat, room temperature (113 grams)
1/3 cup of mascarpone cheese, cold (75 grams)
1 tablespoon maple syrup
½ teaspoon vanilla extract/paste
¼ teaspoon salt
1 1/2 cups powdered sugar sifted (195 grams)
2-3 tablespoons of homemade or store bought pumpkin butter
Method:
Make the Brown Butter Buckwheat Pumpkin Snack Cake
Preheat the oven to 350 degrees and line an 8x8 pan with parchment paper. Set aside.
Whisk together all the dry ingredients and set aside.
3/4 cup all purpose flour (90 grams)
1/4 cup buckwheat flour (30 grams)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 ¼ teaspoon pumpkin pie spice
In a separate medium sized bowl, whisk the oil and melted brown butter.
1/2 stick browned butter- melted (57 grams)
1/4 cup oil (57 grams)
Add in the dark brown sugar and white sugar to the oil and butter mixture and whisk until the sugars are mixed in.
1/2 cup dark brown sugar (100 grams)
1/4 cup white granulated sugar (50 grams)
Once the sugars are mixed in, add the cup of pumpkin puree and vanilla extract and whisk in till incorporated.
1 cup canned pumpkin puree (226 grams)
1 teaspoon vanilla extract/paste
Crack the two eggs and whisk in fully until combined.
2 large eggs, at room temperature
Add in the dry mixture and fold in gently with a rubber spatula until no more dry pockets remain.
Pour the cake batter into the lined pan and spread the batter evenly using and offset spatula.
Bake the cake for 23-25 minutes or until a toothpick comes out clean when pricked in the center of the cake.
Make the Mascarpone Maple Cream Cheese frosting
While the cake cools, beat the butter, cream cheese, maple syrup, vanilla extract/paste and salt until the mixture is thick, creamy and well combined.
¼ cup unsalted butter, room temperature (65 grams)
4 ounces cream cheese full fat, room temperature
1 tablespoon maple syrup
½ teaspoon vanilla extract/paste
¼ teaspoon salt
Once the butter and cream cheese mixture is creamy and combined, sift in the powdered sugar a little bit at a time until the frosting is thick and spreadable.
1 1/2 cups powdered sugar sifted (195 grams)
Assembly
Let the cake cool for 20-30 minutes in the tin. Once fully cooled, place the cake on the desired serving dish.
Spread the mascarpone maple cream cheese frosting all over the cake in swooping motion using the back of a spoon or an offset spatula.
Once the frosting has been spread, spoon a little bit of pumpkin butter in different areas of the cake.
Using a the back of a clean spoon or a clean offset spatula, swirl the pumpkin butter into the frosting.
Slice and serve! Cake can be stored in the fridge in an airtight container for up to 5 days.