Pumpkin Cake

by James Moore
Print Email

pumpkincakePumpkin is one of my favorite ingredients, especially during the fall months. This is a great cake for friends with October or November birthdays (like me!)

It’s also a nice alternative to pumpkin pie at Thanksgiving.

Feel free to substitute whole wheat or white wheat flour for the all-purpose.

Pumpkin Cake:

3/4 cup (6 oz.) unsalted butter; more for the pans
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 cups (9 oz.) unbleached all-purpose flour; more for the pans
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon table salt
1 1/2 cups granulated sugar
2/3 cup firmly packed light brown sugar
1 1/2 cups pumpkin puree
2 large eggs
1/3 cup buttermilk

 

Cream Cheese Frosting:

2 sticks unsalted butter, softened
4 cups confectioners' sugar
16 ounces cream cheese, cut into 8 pieces, softened
1 1/2 teaspoons vanilla extract
Pinch salt

For the cake:

1. Position a rack in the center of the oven and heat the oven to 350°F.

2. Butter two 9-inch round cake pans, line the bottoms with parchment, butter the parchment, and flour the pans.

3. Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and pour into a small bowl; let stand until cool but not set, about 15-20 minutes.

4. In a medium bowl, whisk the flour, baking soda, baking powder and salt; set aside.

5. In a large bowl, whisk pumpkin with the granulated sugar, brown sugar, eggs, and buttermilk until very well blended. With a rubber spatula, stir in the flour mixture until just combined. Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.

6. Bake the cakes until a tester inserted in the center comes out clean, about 28 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes out onto racks, remove the pan bottoms or parchment, and cool completely.

For the frosting:

1. With stand mixer fitted with whisk attachment, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.

2. When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Cover and refrigerate until ready to serve, up to 3 days.

 

– Recipe courtesy of Cook Like James

Comments   

0 #1 Andi 2015-11-24 20:47
Looks like a fantastic cake for the holidays!
Quote

Add comment


Security code
Refresh

 

restaurant news

Estelle's Southern Cuisine
Boston
by Kitty Kaufman

estellesWe're on for a Saturday night special at Estelle's on Tremont St at the corner of Mass Ave. It's been a year since they took over this corner: Brian Poe, of Poe's Kitchen at the Rattlesnake,...

Read more...
Higgins Restaurant & Bar
Oregon
by Sue Doeden

pretendsoup.jpgOne of the highlights of my experiences in Portland, Oregon was the dinner I had at the 2010 James Beard award-winning Higgins Restaurant and Bar. The dinner was hosted by the the California...

Read more...
Summer Eats in San Francisco
San Francisco
by Amy Sherman

Scream SorbetIf you've never been to San Francisco you need to know our Summer starts NOW. Yes, in September. Not only is it pretty and warm and sunny but Summer produce--tomatoes, corn, pepper, and peaches...

Read more...
A Night at INK
Los Angeles
by Maylynn Morales

inkinside.jpgHow does ink come out of pens? Well I can’t answer that, but I know how ink comes out of squid.LA's hot spot, Michael Voltaggio’s INK restaurant in Hollywood, opened its doors September 2011....

Read more...