Pumpkin Spice Cake! Deliciously moist with intense flavors. And, of course, as good as traditional Pumpkin Pie is, sometimes its just really nice to switch things up.
Recipe found at Joy of Baking.com
Ingredients:
1/2 cup unsalted butter
1 and 1/4 cup light brown sugar
2 eggs
1 cup pumpkin pure
1 tsp vanilla extract
2 cups sifted flour (recipe calls for cake flour, but I used all-purpose)
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/2 cup buttermilk
Preheat oven to 350 degrees F. Prepare two 8 inch cake pans. (I put parchment paper rounds in the bottom and buttered and floured the sides.)
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Add pumpkin and vanilla, beat well.
In a separate bowl, whisk together flour, baking soda and powder, salt, and spices.
Add flour mixture and buttermilk alternately in three additions to the pumpkin batter, beginning and ending with the dry ingredients.
Pour batter into the two prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Cool for ten minutes in the pans, and on a wire rack until completely cool before frosting.
Cream Cheese Frosting
8 ounces on cream cheese
1/4 cup unsalted butter
2 tbsp pure maple syrup
2 cups confectioners sugar
In a food processor (or mixer), combine cream cheese and butter till smooth. Add syrup and sugar, adding additional to meet your taste.
Place one layer of cake top side down. Spread frosting on top. Place second cake top side down on top. Frost the top and around the sides of the cake. Top with toasted and chopped nuts if you desire.
Keep refrigerated and bring to room temperature before serving.
And here is the pumpkin cake with all 4 or 5 or 6 other desserts, including my sister's peanut butter and fudge pie.
1 comment:
I always think pumpkin pie can get a little boring...so this looks like a pretty delicous way to mix it up! :)
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