Pecan Pumpkin Cake

• In a light colored saucepan over low heat , add butter .Butter will melt, then foam , then the foam will start to go away. keep stirring frequently.
• Brown flecks will start to form at the bottom. Once they’re golden brown , and the butter smells nutty, remove pan from the heat.
• Pour immediately into a heatproof bowl or a measuring cup.
• Set the bowl in an ice water bath until the butter begins to set around the edge, about 15 minutes.

Make the cake:

• Preheat oven to 350F.
• In a large bowl, mix flour, baking powder, salt, baking soda and cinnamon. Set aside.
• Remove the bowl from the ice water and scrape up the hardened butter. Transfer the butter to the bowl of a standing mixer and beat until creamy.
• Add both sugars and beat with the butter until creamy. Add eggs one at a time mixing in between.
• Gradually add flour mixture and mix well.
• In another medium bowl, combine together the pumpkin puree and buttermilk.
• Stir in the pumpkin mixture until well combined.
• Pour the batter in a 13×9 baking pan lined with parchment paper.
• Bake for 30-35 minutes. When done take it out leave it in the pan for 10 minutes, then transfer the cake to a cooling rack to cool completely.

Meanwhile make the glaze:

• In a small light colored saucepan, melt butter over low heat as before and wait for it to turn golden brown.
• Remove pan from heat add sugar and heavy cream, stirring with a whisk.
• Return the pan to the stove top and stir for another 3-4minute or so until the sugar is dissolved completely and the mixture thickens a bit.
• Let the sauce cool down for about 20 minutes.

Make the toasted pecan:

• In a skillet over medium heat, melt butter then add pecans, stir until starting to toast.
• Add sugar and stir until sugar starts to caramelizes coating all pecans.
• When the cake and the glaze have cooled down, pour glaze over cake and sprinkle with toasted caramelized pecans.