Sunday, March 20, 2011

Pumpkin Spice Cake with Maple Cream Cheese Frosting

Tomorrow marks the first day of spring. We all know that right? The pansies are poking their heads out of garden pots all over and the days are getting just a little bit longer. We all remember when the winter was just beginning and now we can finally breathe a sigh of relief in that it is almost over.
I reserve most pumpkin recipes for the fall and winter. Last fall, I went through whoopie pies, lattes, pies inside cupcakes, biscotti and muffins through my pumpkin kick. Okay... maybe I am a bit of a pumpkin junkie.
So when my friend Lily asked me to devise up a pumpkin cake for her friend, I leaped at the opportunity to dust off the old can of Libby's and hop to it.
Oh-me-oh-my. Twas not disappointed! Unfortunately, I only have pictures of the full cake instead of a slice, but it got rave reviews and I will be making it again when the leaves turn back to brown.

Pumpkin Spice Cake with Maple Cream Cheese Frosting
2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 tsp pumpkin pie spice

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Spread batter into prepared 10 inch bundt pan.
3. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

For the Maple Cream Cheese Frosting
3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1/4 cup maple syrup
1 tsp vanilla

1. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese an beat until combined.
2. Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful no to overbeat the filling, or it will lose structure. Drizzle or spread frosting on cake and enjoy!

1 comment:

Mackenzie@The Caramel Cookie said...

I'm a pumpkin junkie too! And that frosting sounds devine!