Sunday, November 6, 2011

spiced pumpkin cake

In the quietness of Sunday afternoon, I want to share with you this delicious spiced pumpkin cake with whipped cream cheese frosting courtesy of Not So Humble Pie and Bake!: Essential Techniques for Perfect Baking.


Spiced Pumpkin Cake
yields 2 8" or 9" cake rounds

Ingredients
3 cups all-purpose flour (spooned and leveled)
1 cup granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
3/4 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
2 teaspoons freshly ground nutmeg
1 cup golden brown sugar, firmly packed
2 cups canned pumpkin puree (16 oz)
5 large eggs, at room temperature
1 1/4 cup vegetable oil

Preheat your oven to 350°F and prepare two 8" or 9" round cake pans with a light coating of non-stick spray and then line the bottoms with parchment.

In a large bowl, sift together the flour, granulated sugar, baking powder, baking soda, salt and spices. Once sifted, give it a good mixing with a whisk to ensure everything is evenly distributed and then set aside.

In a second large bowl, add the brown sugar and a third of the pumpkin puree. Combine the two with a spatula, pressing firmly to ensure there are no rogue lumps of sugar. Once lump free, add the remaining pumpkin and oil. Blend with a whisk and then add the eggs, one at a time, stirring with the whisk to incorporate after each addition.

Add the dry ingredients a third at a time, blending after each addition.

Divide the batter between your two pans and place into the oven on a lower-middle rack. Bake for 40-45 minutes until risen and firm to the touch.

Let the cakes stand in the pans on a wire rack to cool for 10 minutes. Then unmold onto the racks and turn right-side up to cool completely.

Once cool you can begin on Ms. Humble's whipped cream cheese frosting.

Ms. Humble's Whipped Cream Cheese Frosting
Yields enough to frost a 8" or 9" double layer cake.

Ingredients
1lb (16oz) full fat cream cheese, softened but still cool
1 1/2 cups powdered sugar
1 cup cold heavy cream (use the ultra heavy 40%+ cream if you can find it)
1 teaspoon vanilla bean paste or vanilla extract

Sift the powdered sugar and add the cream cheese to the bowl of your mixer with the paddle attachment. Beat them thoroughly until fluffy and completely smooth/lump free. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture, scrape down the sides of your bowl and quickly and briefly beat to combine. Do not over beat.

Assemble your cake by trimming any humps off the top of the cake and place trimmed side down on your serving platter. Tuck strips of parchment under the cake to protect the platter during frosting, if desired. Dollop a generous amount of frosting onto the first layer--about twice as much as seen below--and smooth into an even layer, about 1 cm thick.

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Couple of tips: 1) DO follow the instructions to be generous with the frosting for the filling. Plenty to go around. 2) I did not find it necessary to cut off any of the humps of the layers. I turned 1 upside down, and the 2nd layer I placed with the rounded part face up. The frosting can fill in the uneven parts.

Unfortunately, my friends and I enjoyed this cake so much I didn't even stop to take a photo of the final creation. It's that good. And...I accidentally used 2 15 oz CANS of pumpkin puree instead of 2 CUPS. Funny thing is, I actually didn't realize this until I looked at the recipe again after the cake was consumed. Oops. I guess this recipe is very forgiving.

Enjoy! And thanks, Not So Humble Pie for sharing! This was a true fall treat.

2 comments:

  1. you are obsessed with dietary fiber??

    ReplyDelete
  2. HAHAHA. It's a health challenge at work. It's more like a forced obsession.

    ReplyDelete