Brown the butter: cook the butter in a medium frying pan until it melts, then sputters, then foams. Once you start to see brown bits at the bottom, stir until all the bits are brown.

Immediately transfer the butter to a large heat-proof bowl.

Let it cool slightly (about 5-10 minutes). Prep an 8 inch square metal baking pan by greasing it then lining it with parchment paper.

Preheat the oven to 350 F.

Add the sugar to the bowl with the butter and whisk for 60 seconds.

Add the salt, vanilla and spices to the mixture and whisk to combine.

Add one egg then whisk the mix for 60 seconds. Add the other egg and whisk for another 60 seconds. The mix should look cohesive and shiny.

Add the pumpkin puree and whisk to combine.

Measure the flour on a scale. If using cups, fluff the flour with a fork then sprinkle into the measuring cup and level.

Add the flour and baking powder to the batter and whisk to just combine.

Pour the batter into the prepared pan. Whisk together the sugar and spices for the topping. Sprinkle on top of the cake in an even layer.

Bake the cake for 30-35 minutes or until a cake tester comes out clean (or the top bounces back when pressed).

Let the cake cool in the pan for about 10 minutes then use the parchment paper as a sling to transfer it to a wire rack to cool fully.

Slice the cake with a sharp knife. Store leftovers in an airtight container.