Friday, October 7, 2011
Before I say anything about this cake, I want to apologize for the low quality pictures,
it was late and I was tired plus I was dying to cut me a slice of this lovely cake! Also
I haven't had time to post that often, I've had so many things to do lately but I am so
happy to be back and to share this 5 star recipe with you guys, hope you enjoy (:
That being said, I had plenty of pumpkin left from the mini pumpkin donuts that I baked
and decided a pumpkin cake was just what I needed to bake (for a rainy, gloomy day) to
fill my house with the warmth that the scent of spices brings. This cake is so delicious,
the flavors of pumpkin and spices really come through and the texture is incredibly spongy!
The pumpkin makes it really moist and I love that the recipe only calls for brown sugar.
This cake would be perfect for a thanksgiving gathering! I definitely plan to make it again.
I made a quick butter-cream frosting to frost and decorate, I usually don't like making
butter-cream frosting because I find it to be a bit too sweet and I feel a little guilty
knowing that I'm just eating butter and sugar but I find it's really good frosting to decorate.
I quickly made a few pumpkins, vines and leafs, nothing fancy since I had to cook a meal and
it was already getting really late. The cake was great with the butter-cream frosting but
I bet it would be even better with a cream cheese frosting, so feel free to be creative on
that part, I think a caramel frosting would be great with this as well, I'm trying that out next!
Pumpkin Spice Cake
slightly adapted from: joyofbaking.com
- 1/2 c. unsalted butter, room temp.
- 1 1/4 c. light brown sugar
- 2 large eggs, room temp.
- 1 c. fresh or canned pumpkin puree
- 1 t. vanilla extract
- 2 c. sifted cake flour
- 1/4 t. baking powder
- 1 t. baking soda
- 1/2 t. salt
- 1 1/2 t. pumpkin spice
- 1/2 c. buttermilk, room temp.
Preheat oven to 350 degrees and place rack in center of oven.
Butter and flour two 8-inch or one 9-inch cake pans.
1. Beat butter and sugar until light and fluffy, about 3 minutes.
Add eggs one at a time making sure you mix well after each addition.
Add pumpkin puree and vanilla extract, beat until incorporated.
2. In separate bowl sift flour, baking powder, soda, salt, pumpkin spice.
Whisk. Add flour and buttermilk to pumpkin batter in three additions,
starting and ending with the flour. Dive batter in half if using the two 8-inch
molds, pour into prepared pans. Bake 25-30 minutes. Until toothpick
inserted comes out clean or with a couple of crumbs. Cool completely