P. Doyle's Recipe

Prepare Oven and Pan

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment; set aside.

Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, packed brown sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg until evenly combined.

Combine Wet Ingredients

In a separate bowl, whisk together the melted butter, vegetable oil, eggs, vanilla extract, pumpkin puree, amber ale, and buttermilk until smooth and homogeneous. The ale will add lift and a subtle malty flavor; bubbles are fine.

Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Gently fold with a rubber spatula until just combined; do not overmix. Scrape the bowl to ensure no streaks of flour remain. The batter will be thick but pourable.

Bake

Transfer batter into the prepared pan and smooth the top. Bake in the preheated 350°F oven for 35–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter) and the top springs back when lightly pressed.

Cool

Allow the cake to cool in the pan on a wire rack for 15 minutes, then invert onto the rack and cool completely (about 45–60 minutes) before glazing. Cooling fully prevents the glaze from sliding off.

Brown the Butter

In a small saucepan over medium heat, melt the unsalted butter and continue cooking, swirling the pan occasionally, until the milk solids turn golden brown and emit a nutty aroma (3–5 minutes). Watch carefully to avoid burning. Remove from heat immediately.

Make Caramel Base

Return the pan to low heat, add the dark brown sugar and stir until it dissolves into the browned butter, about 1–2 minutes.

Add Ale and Cream

Carefully pour in the amber ale (it may bubble) and the heavy cream while stirring. Simmer gently for 2–3 minutes until the glaze thickens slightly and becomes glossy.

Finish Glaze

Remove from heat and stir in the vanilla extract and sea salt. Taste and adjust salt if desired. Let the glaze cool for 5–8 minutes so it thickens enough to coat the cake without running off completely.

Glaze Cake

Place the cooled cake on a wire rack set over a sheet pan to catch drips. Pour the warm glaze evenly over the top, letting it drip down the sides. Use an offset spatula to nudge glaze if needed for even coverage. Allow to set for 20–30 minutes before serving.

If using, scatter toasted pumpkin seeds over the top of the glaze and dust lightly with sifted powdered sugar. Slice into 8 generous wedges and serve at room temperature. Store leftover cake loosely covered at room temperature for 2 days or refrigerated for up to 5 days; glaze may soften in fridge.