Sour Cream Pumpkin Cake with Brown Butter Frosting

Ingredients

• FOR THE CAKE:
• ¼ cups Milk
• 2 whole Eggs
• 1-⅓ cup Sugar
• 1 cup Canned Pumpkin Puree
• 1 teaspoon Vanilla
• ½ cups Butter, Room Temperature
• ½ cups Sour Cream
• 2 cups Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Baking Soda
• ¼ teaspoons Salt
• FOR THE FROSTING:
• 1 cup Butter
• 2 Tablespoons Milk, Or More If Needed
• 1 teaspoon Vanilla
• 4 cups Powdered Sugar

Preparation Instructions

1. Grease a 9×13 pan. Preheat oven to 350 F.

2. In a large bowl mix milk, eggs, sugar, pumpkin, vanilla, butter, and sour cream till smooth.

3. Slowly add the dry ingredients until just combined. Pour into the greased pan. Bake for 30 minutes or until a tester comes out clean. Set aside to cool completely before icing.

4. In a small saucepan cook butter on medium heat for 5 minutes or so until little brown specks appear in the butter. Be careful, because this can easily go from browned to burnt, so don’t turn away! Once butter is browned, remove pan from the oven and allow butter to cool for 10 minutes.

5. In a large bowl mix the butter, milk, vanilla, and powdered sugar. Use a mixer and beat on low until smooth. If consistency is thick add additional milk 1 tablespoon at a time until desired consistency reached. Frost the cake immediately.