Pumpkin Cake with Maple Cream Cheese Frosting
Why I Love This Recipe
Ingredients You'll Need
CAKE
1 stick unsalted butter, room temperature
1 cup dark brown sugar, firmly packed
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground pepper (optional)
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin
FROSTING
2 8 ounce cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioner's sugar
1/4 cup pure maple syrup
Directions
CAKE:
Preheat oven to 350 degrees. Butter cake pan and flour. Can use 2/8" or 9x13". Tap out excess flour.
In a bowl, beat the butter and sugars until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder and soda, cinnamon, ginger, nutmeg, cloves, salt and pepper into a medium bowl. Add the eggs 1 at a timem to the mixer, scraping down the sides. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Fill pans and rap one on the counter to release air bubbles. Bake the cake until toothpick inserted in the the center comes out clean, about 30-40 minmutes. Cool in pan on rack for 10 minutes. Cool completely before icing.
FROSTING:
Beat cream cheese and butter until fluffy. Add sugar and syrup. Frost and refrigerate 30 minutes before serving.
