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Posts Tagged ‘Pumpkin Spice Cake’

We have been experiencing some pretty warm temperatures around here lately and that has me wishing for some crisp fall weather. It’s simply too hot to turn on the oven right now, but that doesn’t stop me from dreaming about cake.

I found this recipe for Pumpkin Spice Cake on the Martha Stewart website. Yum! I think this recipe will be just the thing when those cooler temperatures and crisp nights come around.

Ingredients

  • For The Cake

    • 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
    • 2 1/2 cups all-purpose flour, (spooned and leveled)
    • 2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
    • 2 large eggs
    • 1 1/2 cups sugar
    • 1 can (15 ounces) solid-pack pumpkin puree
  • For The Honey Frosting

    • 1/2 cup (1 stick) unsalted butter, very soft
    • 1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
    • 1/4 cup honey

Directions

  1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
  2. In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
  3. Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
  4. Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
  5. Spread top of cooled cake with honey frosting. Cut cake into squares to serve.

Cook’s Note

You can also use a 9-by-5-inch loaf pan: Increase baking time by 25 to 30 minutes (tent loaf with foil if it browns too quickly).

Happy Baking,

Suzanne Santillan

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