Pumpkin Cake with Cinnamon Cream Cheese Frostings

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Pumpkin Cake with Cinnamon Cream Cheese Frostings

Yield: 8×8 or 9×9 pan

INGREDIENTS:

For the Pumpkin Cake:
3 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 cup unsalted butter, room temperature
2 cups Sugar In The Raw® Organic White
4 eggs
1 cup milk
1 1/2 cups pumpkin puree

 

For the Cinnamon Cream Cheese Frosting:

3/4 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups confectioner’s sugar
1 tsp vanilla
1 tsp cinnamon

For the Pumpkin-Seed Brittle:

1/4 cup unsalted butter
1/2 cup Sugar In The Raw Organic® White
1/4 cup honey
1/2 cup roasted, shelled and salted pepitas

DIRECTIONS:

For the Pumpkin Cake:

  1. Preheat oven to 350 degrees.  Butter and lightly flour two 8″ round pans.
  2. In a large bowl combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
  3. In bowl of stand mixer beat butter and sugar roughly 3-5 minutes, until creamy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add dry ingredients and milk, alternating until well combined. Scrape down sides of bowl as necessary.
  6. Mix in pumpkin puree.
  7. Divide evenly between the two prepared pans.  Bake 42-44 minutes.  Cake is done when a toothpick inserted in the center comes out clean.
  8. Cool 10 – 20 minutes before inverting cakes from pans. Cool completely before assembling cake. Wrap with plastic wrap and refrigerate if not using until tomorrow.

For the Cinnamon Cream Cheese Frosting:

 

  1. In bowl of stand mixer beat butter and cream cheese on medium speed until well combined.
  2. Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.
  3. Add vanilla and cinnamon and mix until combined.

 

For the Pumpkin-Seed Brittle:

 

  1. Butter a large rimmed baking sheet.
  2. Over medium heat, melt butter in a small saucepan.  Add sugar and honey.  Stir and bring to a boil.
  3. Continue to cook, without stirring, until mixture is 300 degrees and amber in color.
  4. Stir in pepitas.
  5. Pour onto uttered baking sheet and allow to cool completely.  Break into pieces once cooled.

To Assemble:

Place one layer of cake onto serving plate or cake stand and top with half of the frosting.  Add on second layer of cake and top with remaining frosting.  Lightly drizzle on your favorite salted caramel sauce, if desired.  Garnish and serve with pumpkin-seed brittle.  Store in refrigerator.  Serve at room temperature.

 

source: thecakeblog

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