 |
 |
Recipe
Pumpkin Spice Cake with Cream Cheese Frosting
adapted from Bon Appétit, October 2007
Ingredients
| 3 | cups all-purpose flour |
| 1 | Tbsp. cinnamon |
| 2 | tsp. baking powder |
| 1 | tsp. baking soda |
| 1 | tsp. ground ginger |
| ½ | tsp. ground allspice and/or nutmeg |
| ½ | tsp. salt |
| 1 14 | oz. (398 mL) can pure pumpkin |
| 1 | cup sugar |
| 1 | cup packed brown sugar |
| 1 | cup canola oil (or half oil, half applesauce) |
| 4 | large eggs |
| 1 | Tbsp. vanilla |
Cream Cheese Frosting:
| 1 | 8 oz. (250 g) pkg cream cheese |
| ½ | cup butter, at room temperature |
| 4-5 | cups confectioners’ sugar |
| 1 | tsp. vanilla |
Instructions
Preheat the oven to 350˚F.
In a medium bowl, stir together the flour, cinnamon, baking powder, baking soda, ginger, allspice and salt. Set aside.
In a large bowl, whisk together the pumpkin, sugars, oil, eggs and vanilla; add the dry ingredients and stir just until blended. Pour into two 9″ pans that have been buttered or sprayed with nonstick spray.
Bake for 25-30 minutes, until the cakes are golden and springy to the touch. Cool completely on a wire rack before frosting with frosting.
To make the frosting, beat the cream cheese and butter in a large bowl until smooth and lump-free. Gradually add the powdered sugar, beating on low speed until it’s incorporated. Beat in the vanilla, too. Add more sugar or a bit of water if needed to achieve a spreadable frosting.
Naptime Notes
Naptime Recipe Serving ideas
Note* To make cupcakes, bake the batter in lined muffin tins at 350˚F for 20-30 minutes, until golden and springy to the touch.
Naptime Stopwatch
10 minutes prep time, 60 minutes bake time!
Naptime Reviews
If they are taking it for lunch they must love it!
More Naptime Recipes
Printed from: https://thenaptimechef.com/2011/10/pumpkin-week-julies-pumpkin-spice-cake-with-cream-cheese-frosting-tales-from-the-trenches/