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Pumpkin Spice
Cake: Preheat the oven
to 350 degrees F (177 degrees C) and place rack in center of oven. Butter
and flour (or spray with Baker's Joy) two - 8 inch (20 cm) cake pans.
Cake: In the bowl of
your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2-3 minutes). Add
the eggs, one at a time, mixing well after each addition. Add the pumpkin
puree
and vanilla and beat until incorporated.
In a separate bowl, whisk
together the flour, baking soda, baking powder, salt and spices. Add the
flour mixture and buttermilk alternately to the pumpkin batter, in three
additions, beginning and ending with the flour mixture. Divide the batter
in half and then pour the batter
into the prepared pans. Bake for approximately 25 - 30 minutes, or until a toothpick inserted
in the middle comes out clean. Cool on a wire rack for 10 minutes and then
invert and remove the cakes from their pans. Cool completely before
frosting.
Frosting: Place the cream cheese and
butter in the bowl of your food processor (or use a hand mixer) and pulse until smooth. Add the maple
syrup and confectioners' sugar and process to combine. Adjust syrup or
sugar until you have the right consistency.
Assemble:
Place one of the cake layers,
top side down, on a serving plate. Frost with a layer of icing.
Place the second cake, top side down, onto the first layer and frost the top and
sides of the cake. Garnish with chopped nuts, if desired. Refrigerate but bring to
room temperature before serving.
This recipe is
adapted from Cindy Mushet's excellent baking newsletter "Baking with the American Harvest".
(Unfortunately, it is no longer in publication.)
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Pumpkin Spice
Cake:
1/2 cup (113 grams) unsalted
butter, room temperature
1 1/4 cups (270 grams) light brown
sugar
2 large eggs
1 cup fresh or canned pure pumpkin
(about 1/2 of a 15 ounce can)
1 teaspoon pure
vanilla extract
2 cups (200 grams) sifted cake
flour
1/4 teaspoon baking powder
1 teaspoon (5 grams)
baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup (120 ml) buttermilk, room
temperature
Note: To make your own
buttermilk combine 1/2 cup (120 ml) of milk with 1/2 tablespoon vinegar
or lemon juice. Stir and let stand for 10 minutes before using.
Cream Cheese Frosting:
8 ounces (228 grams) cream cheese, room
temperature
1/4 cup (56 grams) unsalted
butter, room temperature
2 tablespoons pure maple
syrup (preferably Grade A dark amber)
2 cups (230 grams)
confectioners' (powdered or icing) sugar,
sifted
For Garnish:
1/2 cup (50 grams) toasted
and chopped walnuts or pecans
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