Pumpkin Spice Cake

3/4 cup   (1 1/2 sticks)  unsalted  butter, softened

1 cup firmly packed dark brown  sugar

1 cup sugar

3 large eggs

1 cup pumpkin purée

1/2 cup buttermilk

1 teaspoon pure vanilla  extract

2 cup all-purpose flour

2 tsp. baking powder

1 1/2 tsp. ground cinnamon

1 tsp. baking soda

1/2 tsp. fresh-ground  nutmeg

1 recipe Pumpkin Cream-Cheese Frosting

 

Prepare cake pans: Preheat oven to 350 degrees. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of  parchment paper and fit them into the bottom of the cake pans. Lightly coat the  paper circles with butter and set aside.

Make the batter: Cream butter until smooth in a large bowl with  an electric mixer set on medium speed. Add the sugars and mix until smooth. Add  eggs, one at a time, beating well after each addition, until the mixture is  smooth and light. Set aside. Combine the pumpkin purée, buttermilk, and vanilla  in a medium bowl and set aside. Combine the flour, baking powder, cinnamon,  baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately  add the flour mixture and buttermilk mixture to the butter mixture, blending  well after each addition until smooth.

Bake the cake: Pour batter into the prepared pans and bake  until a toothpick inserted into the middle of each cake comes out clean — 35 to  40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes  from pans and return to the wire racks until completely cool.

Assemble the cake: Place one layer on a cake plate and top with  one-third recipe of Pumpkin Cream-Cheese Frosting. Repeat with the second and  third layers. Serve or store refrigerated for up to four days.

 

Pumpkin Cream Cheese Frosting:

  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/4 cup pumpkin purée
  • 1/4 cup  (1/2 stick)  unsalted butter, softened
  • 1 T. fresh orange juice
  • 1 tsp. grated orange  zest
  • 1/2 tsp. pure vanilla  extract
  • 4 cups powdered sugar,  sifted

 

****Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and  vanilla in a large bowl using an electric mixer set at medium speed until  smooth. Add the sugar and continue to beat until light and creamy — about 5  more minutes.

 

 

 

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