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Spiced Pumpkin Cake with Maple-Cream Cheese Frosting

Saved by Oneclevermom
adapted from The Art and Soul of Baking
CAKE
1 stick (4 oz) unsalted butter, softened
1 1/2 cups (12 oz) firmly packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup (8 oz) canned pumpkin (I HIGHLY suggest organic pumpkin)
2 cups (7 oz) sifted cake flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup (4 oz) buttermilk, at room temperature
FROSTING
12 oz cream cheese, at room temperature
3/4 stick (3 oz) unsalted butter, at room temperature
1/2 cup plus 1 TB (6 1/2 oz) pure maple syrup
1 3/4 cup (5 1/4 oz) sifted confectioners sugar
1 cup (4 oz) pecan pieces, toasted

Preheat oven to 350F and position a rack in the center. Lightly coat the cake pan/s with butter and fit it with a circle of parchment paper.

Cream the butter and brown sugar in the bowl of a mixer on medium high until light in color, about 4-5 minutes. Beat the eggs adn vanilla in a small bowl to blend. With the mixer on medium, add the eggs to the creamed mixture 1 tablespoon at a time, making sure each addition is completely blended in before adding in the next tablespoon. Add the pumpkin and blend well.

Sift the dry ingredients in a fine mesh strainer into a medium bowl and whisk to blend. With the mixer on the lowest speed, add the flour mixture and the buttermilk alternatively, beginning with 1/3 of the flour and half of the buttermilk. Add 1/2 of the remaining dry ingredients with the rest of the buttermilk, then add the rest of the dry ingredients. Finish blending the batter by hand.

Spread the batter into the prepared pan and smooth the top. Bake for about 1 hour, or until the top is firm to the touch and a cake tester inserted in to the center comes out clean. Transfer to a rack to cool completely.

Make the frosting: Place the cream cheese and butter into a clean mixing bowl and blend until smooth. Add the maple syrup and powdered (confectioners) sugar). Mix thoroughly.

Unmold the cake from the pan turn so the top of the cake is up. Level if necessary and eat the parts you trimmed! Use a serrated knife or a cake leveler to slice the cake horizontally into two layers. Flip the top layer onto a cake platter, so the leveled part is now on the bottom. Spread icing onto the layer and then flip the rest of the cake onto the top so the parchment paper is on the top. Remove the parchment paper and now you have a nice smooth top for more icing! Ice the top and sides and press toasted pecans onto the cake.

Serve immediately or refrigerate until needed. Let warm to room temperature before serving if refrigerated.

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