Pumpkin Spice Cake with Maple Cream Cheese Frosting Recipe

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.  Set aside.

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 toasted nuts, if desired.  Refrigerate but bring to room temperature before serving.