1 Cup Unsalted Butter, in 1 Tbsp, pieces
2 1/4 Cups Flour
1 Tsp. Baking Powder
1 Tsp. Baking Soda
1/2 Tsp. Salt
1 1/2 Tsp. Cinnamon
3/4 Tsp. Ginger
1/4 Tsp. Nutmeg
1/4 Tsp. Cloves
1 1/2 Cups Sugar
4 Large Eggs
1 Tsp. Vanilla
1 2/3 Cups Canned Pumpkin
1/4 Cup Buttermilk
Caramel Sauce:
1 Cup Sugar
1/4 Cup Water
3/4 Tsp. Sea Salt
1/4 Cup Butter
2/3 Cup Heavy Cream
Frosting:
3/4 Cup Butter
3 1/4 Cups Powdered Sugar
1 Tsp. Vanilla
1/2 Cup Caramel Sauce (Above)
1/4 Tsp. Sea Salt
Chopped Pecans
Cake:
Add butter to a medium saucepan set over medium heat. Melt butter and allow to boil, whisking occasionally for about five minutes, When a rolling boil begins, roll saucepan. When butter shows a rich amber remove from heat. Pour into a bowl and allow to cool until creamy and nearly set. Can be chilled overnight and warmed to room temperature.
Preheat oven to 350°. Butter two 9″ round cake pans and line bottom with parchment. Butter parchment and flour pans.
In medium bowl whisk together flour, soda, baking powder and spices.
In mixing bowl whip together browned butter with 1 1/2 cups sugar until pale and fluffy. Mix in eggs one at a time and add vanilla with the last egg.
Mix together pumpkin and buttermilk. Using low speed mix in 1/3 of flour mixture to butter mixture. Mix until just combined and add 1/2 pumpkin mix. Repeat process until all flour and pumpkin mixtures are used.
Divide batter into the two cake pans. Bake for 25-30 minutes until cake tester comes out clean.
Sauce:
While the cake is baking, prepare the caramel sauce. In medium saucepan combine sugar, water and salt. Constantly whisk over medium heat until it boils. Allow mixture to boil until it turns into a rich amber color, carefully swirling pan occasionally.
Immediately whisk in butter, then remove from heat and whisk in cream until smooth. (Be careful as it will steam) Put in glass bowl and chill.
Frosting:
Whip butter until light and fluffy. Add powdered sugar, 1/2 cooled caramel sauce, salt and vanilla. Mix until well combined and slightly fluffy. Spread over cake and top with pecans and drizzle the remaining caramel sauce over the cake just before serving.