Pumpkin Spice Cake with Maple-Cream Cheese Frosting
I made these into the cupcake version and they are sooo soo good. I bet the cake would be delightful as well. The picture is kind of a joke because I had to take them in a ziplock bag on the bus so the icing is all over the inside of the bag on the right side of the picture, but they still taste delish. The batter smells like pumpkin spice lattes!
I am going to type out the description from the book because it's very lovely:
When the leaves are falling and the air is crisp, this cake will warm the kitchen with the fragrance of fall. The comforting flavour of spiced pumpkin in a soft and tender cake is layered with a luscious cream cheese frosting sweetened with real maple syrup. Be sure to use the darkest, most flavourful maple syrup you can find - look for Grade C, which is not an indication of quality but of darkness and intensity of flavour. School party? Make the cupcake variation and top each one with a little candy pumpkin.
Ingredients
Cake
1 stick (unsalted butter), softened
1 1/2 cups firmly packed light brown sugar
2 large eggs at room temperature
1 tsp. pure vanilla extract
1 cup (8 oz) canned pumpkin puree (not spiced pumpkin pie filling)
2 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 nutmeg
1/8 tsp. cloves
1/2 cup buttermilk, at room temperature
Frosting
12 oz cream cheese (I just used 8 for the cupcakes, but maybe 12 is better for the cake?), at room temperature
3/4 stick unsalted butter at room temp
1/2 cup plus 1 tbsp. pure maple syrup
1 3/4 cups icing sugar
1 cup pecan pieces, toasted & finely chopped for garnish (I didn't have this)
Preheat oven to 350. Lightly coat pan with melted butter, oil or high-heat canola-oil spray and fit it with a round parchment paper. It's a 9 by 1 3/4-inch round cake pan.
Cream the butter with the sugar. Beat the butter with the brown sugar on med-high until very light in colour (4-5 mins). Scrape down bowl. Beat the eggs & vanilla in a small bowl to blend. With the mixer on medium, add the eggs to the butter mixture about 1 tbsp. at a time, allowing each addition to completely blend before adding the next. Add pumpkin and blend well.
In a separate bowl, mix all dry ingredients. With the mixer on the lowest speed, add the flour mixture and the buttermilk alternately to the butter mixture, beginning with 1 third of the flour mix and half of the buttermilk, repeat and then finish with the flour mixture.
Scrape batter into prepared pan and smooth the top. Bake for about 1 hour (15-20 mins for cupcakes) until the top is firm to the touch and toothpick comes out clean. Transfer to a rack to cool completely.
Make the frosting- blend cream cheese and butter until smooth. Add maple syrup and icing sugar and mix thoroughly.
For the cake - cut it in half, spread a "generous" half of the frosting evenly over surface. Put the cake halves back together, use the remaining icing to frost the top and sides of cake. Use a spoon to create swirls all over the top by gently pressing the tip of the spoon, rounded edge down, into the frosting in a back-and-forth motion. Press the toasted pecans unto the side of the cake.
Makes 18 cupcakes if you choose to do dat.
***
Made this as a cake yesterday and it is delish! I used 8oz cream cheese and a little less of the other ingredients in the icing and I still had some leftover. Although I didn't read carefully and you are supposed to put a lot of icing between the two cake layers, so I could have put more, but that's okay.
Here's a pic:
I am going to type out the description from the book because it's very lovely:
When the leaves are falling and the air is crisp, this cake will warm the kitchen with the fragrance of fall. The comforting flavour of spiced pumpkin in a soft and tender cake is layered with a luscious cream cheese frosting sweetened with real maple syrup. Be sure to use the darkest, most flavourful maple syrup you can find - look for Grade C, which is not an indication of quality but of darkness and intensity of flavour. School party? Make the cupcake variation and top each one with a little candy pumpkin.
Ingredients
Cake
1 stick (unsalted butter), softened
1 1/2 cups firmly packed light brown sugar
2 large eggs at room temperature
1 tsp. pure vanilla extract
1 cup (8 oz) canned pumpkin puree (not spiced pumpkin pie filling)
2 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 nutmeg
1/8 tsp. cloves
1/2 cup buttermilk, at room temperature
Frosting
12 oz cream cheese (I just used 8 for the cupcakes, but maybe 12 is better for the cake?), at room temperature
3/4 stick unsalted butter at room temp
1/2 cup plus 1 tbsp. pure maple syrup
1 3/4 cups icing sugar
1 cup pecan pieces, toasted & finely chopped for garnish (I didn't have this)
Preheat oven to 350. Lightly coat pan with melted butter, oil or high-heat canola-oil spray and fit it with a round parchment paper. It's a 9 by 1 3/4-inch round cake pan.
Cream the butter with the sugar. Beat the butter with the brown sugar on med-high until very light in colour (4-5 mins). Scrape down bowl. Beat the eggs & vanilla in a small bowl to blend. With the mixer on medium, add the eggs to the butter mixture about 1 tbsp. at a time, allowing each addition to completely blend before adding the next. Add pumpkin and blend well.
In a separate bowl, mix all dry ingredients. With the mixer on the lowest speed, add the flour mixture and the buttermilk alternately to the butter mixture, beginning with 1 third of the flour mix and half of the buttermilk, repeat and then finish with the flour mixture.
Scrape batter into prepared pan and smooth the top. Bake for about 1 hour (15-20 mins for cupcakes) until the top is firm to the touch and toothpick comes out clean. Transfer to a rack to cool completely.
Make the frosting- blend cream cheese and butter until smooth. Add maple syrup and icing sugar and mix thoroughly.
For the cake - cut it in half, spread a "generous" half of the frosting evenly over surface. Put the cake halves back together, use the remaining icing to frost the top and sides of cake. Use a spoon to create swirls all over the top by gently pressing the tip of the spoon, rounded edge down, into the frosting in a back-and-forth motion. Press the toasted pecans unto the side of the cake.
Makes 18 cupcakes if you choose to do dat.
***
Made this as a cake yesterday and it is delish! I used 8oz cream cheese and a little less of the other ingredients in the icing and I still had some leftover. Although I didn't read carefully and you are supposed to put a lot of icing between the two cake layers, so I could have put more, but that's okay.
Here's a pic:
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