PUMPKIN FLAN CAKE WITH MAPLE BROWN BUTTER GLAZE

INGREDIENTS:

2 cups all-purpose flour

1/2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 tbsp. pumpkin pie spice

1 1/2 cup sugar

1/2 cup vegetable or corn oil

2 eggs

1 tsp. vanilla extract

1/3 cup half and half (or whole milk)

1 scant cup pumpkin puree (not pumpkin pie filling)

enough hot water to add to the steam bath

For the flan layer:

3 oz. cream cheese, room temperature

3 eggs, room temperature

1 (14 oz.) can sweetened condensed milk

1 1/2 tsp. vanilla extract

1 1/2 cup half and half (or whole milk)

For the Maple Brown Butter Glaze:

3 tablespoons butter

1/4 cup powdered sugar

1/4 cup maple syrup

For the Salted Pecans:

1 tbsp. butter

1/2 cup chopped pecans

1/4 rounded tsp. Kosher salt

INSTRUCTIONS:

Preheat oven to 350 degrees F.

In a small bowl, combine flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

Beat sugar, oil, and eggs on medium high in a large bowl for 2 minutes. Beat in vanilla extract. Add 1/3 of the flour mixture, beating until just incorporated. Add half of the half & half. Blend. Continue adding another 1/3 of the flour mixture, beat until just incorporated. Add the remaining half & half. Beat in the last 1/3 of the flour mixture. Add the pumpkin puree, beating until well blended.

Generously coat a 10-inch bundt pan softened butter. Coat with flour. Shake off excess. Pour cake batter into pan. Set aside.

To make the flan: beat cream cheese until smooth. Add eggs, beating until well blended. Add sweetened condensed milk, half and half, and vanilla, beating for 1 minute. Pour over the cake layer. Cover tightly with a greased aluminum foil.

Place bundt cake pan in a larger pan. Place into oven. Pour enough water into the larger pan to fill the bundt cake pan half way up. Bake for 70 to 80 minutes or until a toothpick comes out with a few dry crumbs attached.

Cool on a rack for 1 hour. Invert bundt pan onto a cake platter. Unmold by giving it one vertical shake to loosen the cake. Remove bundt pan. Chill cake.

To make the glaze: melt butter on a saucepan on medium heat. Allow butter to become bubbly then foamy and develop a nutty smell, in about 3-4 minutes. Stir gently and watch butter carefully once it begins to foam as it could burn quickly. Check for milk solids that deposit at the bottom of the pan. Once the milk solids turn golden brown, remove from heat. The butter will darken as it sits.

Pour brown butter into a small mixing bowl. Allow to cool to room temperature. Once cooled, beat in powdered sugar and maple syrup until smooth. Chill for about 15 minutes before glazing cake.

To make the salted pecans: Melt butter in a medium skillet on medium heat. Add pecans. Cook, stirring frequently until pecans become fragrant, about 4 minutes. Remove from heat. Add salt. Transfer to a plate. Allow to cool.

To finish cake, use a spoon to drizzle glaze over cooled cake. Sprinkle with salted pecans. Makes 10 servings. Keep refrigerated.

Recipe Notes:

- If you are using 1 pint of half and half, you will be a little short on the 3/4 cup needed for the flan layer. Add enough milk to make up the difference.
- My cake is done in 80 minutes in my oven. Check your cake early if your oven tends to cook fast.
- If using regular cooking spray or oil to grease the bundt pan, dust the pan with a light coating of flour to prevent sticking.
- Two 6-cup capacity bundt pans may be used instead of the 10-inch bundt pan. Bake covered in the water bath for 45-55 minutes.
- The glaze should be thick and syrupy. If the consistency becomes frosting-like when powdered sugar is incorporated, the butter might be too cool. Microwave for 8-10 seconds to bring loosen up the butter before adding more sugar.