Brown Butter Pumpkin Layer Cake

‘Tis the season.. for pumpkin!! It has been a pumpkin this, and a pumpkin that in my house all month. Thanks to Fine Cooking magazine I have had a plethora of new pumpkin recipes to whip up. Now if only I could find the time!!! The cover of this months issue had me drooling at the checkstand. You know that like it, love it, gotta have it feeling? Yeah. I wanted to grab a mixing bowl and just start baking in the magazine aisle.

The next question is always, if I make it who’s going to eat it?? Certainly I don’t need a cake sitting around my house, otherwise I might ration cake for breakfast, lunch and dinner… you know, beacause the sooner you eat it, the sooner its goine, and the sooner you can get back to you usual ‘diet’. Fortunately there was a birthday in my office last week. YESSSS!! Just the excuse I needed to whip up a sweet indulgence.

The recipe is long, and the baking process is a bit involved as well, so to spare me the carpal tunnel and allow me to post a link to the recipe at Fine Cooking mag. It was perfectly moist, rich, and the wreath of candied pecans and pumpkin seeds were the perfect salty sweet. Do pick up the magazine. It’s a keeper. I look at their picture of this cake, and then I look at mine. Total camera envy. I really want a SLR. Dear Santa, if you’re reading.

I hope you find a good excuse to bake this week! If not, then hold on to the recipe for Thanksgiving. Brown Butter Pumpkin Layer Cake will certainly be gracing my holiday table.

Question: What’s your favorite salty sweet treat?