Day ??? - Pumpkin Cake

The goal of the week is to get this runaway train of a 365 back on track.  To start it off, I would like to introduce you to my breakfast.



Pumpkin and I have an interesting relationship.  I love pumpkin cookies, pumpkin bread and pumpkin cake.  I don't love pumpkin shakes.  I despise pumpkin pie and gutting pumpkins.  Gross.

However, when I stumbled on this recipe, I knew I had to make it.  So do you.  Really. I'm encouraging the world to revolt against pumpkin pie.

Make the world a better place
Try instead to make a cake.
(That was really terrible.)

Found on Not So Humble Pie 

Spiced Pumpkin Cake

from Bake!: Essential Techniques for Perfect Baking

yields 2 8" or 9" cake rounds

3 cups all-purpose flour (spooned and leveled)

1 cup granulated sugar

2 teaspoons baking powder

2 teaspoons baking soda

3/4 teaspoon salt 

1 tablespoon ground cinnamon

2 teaspoons ground ginger

2 teaspoons freshly ground nutmeg

1 cup golden brown sugar, firmly packed

2 cups canned pumpkin puree

5 large eggs, at room temperature

1 1/4 cup vegetable oil

Preheat your oven to 350°F and prepare two 8" or 9" round cake pans with a light coating of non-stick spray and then line the bottoms with parchment. 

In a large bowl, sift together the flour, granulated sugar, baking powder, baking soda, salt and spices. Once sifted, give it a good mixing with a whisk to ensure everything is evenly distributed and then set aside. 

In a second large bowl, add the brown sugar and a third of the pumpkin puree. Combine the two with a spatula, pressing firmly to ensure there are no rogue lumps of sugar.  Once lump free, add the remaining pumpkin and oil. Blend with a whisk and then add the eggs, one at a time, stirring with the whisk to incorporate after each addition. 

Add the dry ingredients a third at a time, blending after each addition. 

Divide the batter between your two pans and place into the oven on a lower-middle rack.  Bake for 40-45 minutes until risen and firm to the touch. 

Let the cakes stand in the pans on a wire rack to cool for 10 minutes. Then unmold onto the racks and turn right-side up to cool completely. 

Once cool you can begin on my whipped cream cheese frosting. 

Ms. Humble's Whipped Cream Cheese Frosting

Yields enough to frost a 8" or 9" double layer cake. 

1lb (16oz) full fat cream cheese, softened but still cool

1 1/2 cups powdered sugar

1 cup cold heavy cream (use the ultra heavy 40%+ cream if you can find it)

1 teaspoon vanilla bean paste or vanilla extract

Sift the powdered sugar and add the cream cheese to the bowl of your mixer with the paddle attachment. Beat them thoroughly until fluffy and completely smooth/lump free. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture, scrape down the sides of your bowl and quickly and briefly beat to combine. Do not over beat.