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Pumpkin Cake
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| 8 tablespoons (1 stick) | unsalted butter, room temperature, plus more for pan |
| 1 2/3 cups | all-purpose flour, plus more for pan |
| 1 teaspoon | ground cinnamon |
| 1/4 teaspoon | ground nutmeg |
| 1/4 teaspoon | ground allspice |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | baking powder |
| 1/2 teaspoon | baking soda |
| 1 1/2 cups | sugar |
| 2 large | eggs |
| 1 cup | homemade Pumpkin Puree, or canned |
| 1/2 cup | warm, (110 degrees) milk |
| Brown Butter Icing | |
| Caramelized Walnut Halves |
# Heat the oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.
# In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
# In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin puree and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.
# Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.
# Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves.
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