I've been stocking up on canned pumpkin lately which is pretty normal this time of year and hit the stash yesterday to make our first pumpkin cake of the season. Is there anything that smells better than a cinnamon, ginger, nutmeg, allspice, clove laden cake in the oven on an early autumn evening?
This one's from Martha Stewart and pretty well a never fail kind of thing as long as you remember not to over mix it after adding the dry ingredients. Oh, I also took the long way around the spice cupboard and used individual spices instead of pumpkin pie spice but if you have it, go for it OK? Just make sure your spices are fresh or you'll be disappointed with the results. I also added vanilla to the mix because I make my own and it is at its exceptional peak right now and baked the cake in my favorite round cakepan with a removable bottom just so I could show off a bit.
Instead of making Martha's honey frosting, a whipped butter and cream cheese with honey concoction, I made my favorite cream cheese vanilla frosting instead just because we love the stuff and any old excuse to make it is a good one. Anyway, what more can I say.
This is really a super cake - dense, uber moist, intensely spiced and perfectly balanced with a tart sweetness of cream cheese frosting. Split in the middle and frosted with a dusting of powdered sugar on top so there's frosting in every bite, it is quintessential Fall on a plate.
As for what's up here on the Oregon Coast, the sun's just coming up and there's blue sky showing through a smattering of clouds. The surf has settled down from this week's storm and it's looking like a glorious day is on the way. Big Guy will be hitting the sunfreckled sea searching for the ever elusive salmon and I'm off to work. MMMM - is there something wrong with this "retirement" picture?
Pumpkin Spice Cake with Cream Cheese Frosting from JBug’s Kitchen Antics adapted from Martha Stewart Living
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1/8 teaspoon cloves
1/2 cup unsalted butter, melted
1-1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla (optional)
1 can – 15 ounces solid pack pumpkin puree
Preheat oven to 350. Spray a 9 inch round or square pan with cooking spray and set aside. Whisk together dry ingredients in a medium sized bowl and set aside. In a large mixing bowl whisk melted butter, sugar, eggs, vanilla and pumpkin until well mixed. Using a spatula fold in dry ingredients and mix until just smooth. Transfer ingredients into prepared pan and level top. Bake for 45 to 55 minutes or until toothpick comes out with a few moist crumbs attached. Cool on a rack.
Remove from pan and slice in half. Place frosting in center and cake. Dust top with powdered sugar. Serve. (Store leftovers in refrigerator).
1/4 cup unsalted butter (room temperature)
4 ounces cream cheese, room temperature
1 teaspoon vanilla
2 cups powdered sugar
Heavy cream as needed
Whip butter and cream cheese together until smooth. Add vanilla and whip to combine. Slowly add powdered sugar and whip until light and fluffy. Add heavy cream as needed to make frosting spreading consistency.
A year ago - Apple Cider Chicken
Two year's ago - Ina's Plum Cake Tatin
Three year's ago - Sole Almondine