Tag Archives: pumpkin cake

Spiced Pumpkin Cake with Maple Cream Cheese Frosting

This is a delicious more casual alternative to pumpkin pie . Bring in the Autumn !

This is a delicious more casual alternative to pumpkin pie .Bring in the Autumn! 

 

Preheat oven 350

Grease and flour 2 round 8 “ cake pans

 

3 cups flour

1 1/2 cups Sugar I like mixing both granulated and brown sugars

1 1/2 teaspoon Baking Soda

1 1./2 teaspoon Sea Salt

1 1/2 teaspoon Cinnamon

1/8 teaspoon Allspice

1/8 teaspoon Nutmeg

1/8 teaspoon Clove

1 can Pumpkin

1 cup Vegatable Oil

3 Eggs

 

 

In a mixing bowl combine: flour, sugar, baking powder, baking soda, salt, cinnamon allspice,nutmeg,clove. Add pumpkin, oil and eggs . Mix well.

Pour even amount of mixture in each pan.

Bake 25-30 min .

Check for doneness. (this cake doesn’t rise that high)

Remove from oven and cool 15 miuntes.

Remove from pan and cool .

 

Frost with Maple Cream Cheese Frosting.

 

 

Maple Cream Cheese Frosting

 

1   8 oz package cream cheese

1/4   lb softened butter

3   tablespoon maple syrup

2 1/2   cups powder sugar

pinch sea salt

 

 

Beat together cream cheese, butter and maple syrup and a pinch of sea salt until smooth.

In small amounts add powdered sugar.

Beat until smooth .

Frost cooled cake.

 

Keep in refrigerator.

 


Pumpkin Bundt Cake with Cream Cheese Glaze

I don’t have to tell you about my obsession with all things Autumn, Festivities and Family.  Pumpkin Pumpkin Pumpkin !

I don’t have to tell you about my obsession with all things Autumn, Festivities and Family.
Pumpkin Pumpkin Pumpkin !

Preheat 180c/350° F

Grease and flour 12-cup Bundt pan.

 

  • Cake:
  • 3 cups flour
  • 1 tablespoon cinnamon
  • pinch of allspice

2 teaspoons baking soda

  • 1 teaspoon salt
  • 2 cups sugar
  • 1 cup butter
  • 4 large eggs
  • 1 cup canned Pumpkin
  • 8 oz Sour cream
  • 2 teaspoons vanilla

 

 

In a mixer or Kitchenaid:

In a medium sized bowl add flour, cinnamon, allspice, baking soda and salt and set aside.

 

Beat Sugar and Butter until light and fluffy.

Add 1 egg and 1/4 of flour mixture. Beat well.

Repeat until combined.

 

Add pumpkin, sour cream and vanilla extract and mix until combined.

 

Pour into Bundt Pan

 

Bake 55 minutes or until wooden skewer inserted comes out clean.

Cool cake almost all the way but just warm enough to help your thick glaze flow nicely over cake. (If you miss this step and your cake cools, no worries it will still work.)

 

 

Cream Cheese Glaze

To me the fact that this glaze is beautifully thick and white makes the cake even more festive.

1/2 cup powdered sugar

  • 4 oz. (1/2 cup) regular or low-fat cream cheese
  • 1/2 tsp. vanilla
  • 3-4 tbsp. milk

Beat powdered sugar and cream cheese until well blended.

Add vanilla

And milk in tablespoon increments until your desired consistency.

Drizzle Glaze over a slightly warm cake, not too warm you want to keep the white white !

Cool and Serve