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Pumpkin cake

Pumpkin is ALL over the blog world. Every where I look, there is a new pumpkin recipe. Most commonly I see pumpkin bread, cake, or cupcakes. And I’m starting to notice a lot of similarities between the various recipes. 1 cup oil, 4 eggs, 3 cups flour, etc, etc. I wanted something different. I wanted a cake that less dense and heavy without sacrificing any moisture. I wanted a layer cake so I could experiment with some new frostings. Cream cheese frosting seems to be the way to go, and sometimes I see little additions like cinnamon or maple syrup. I was about to forgo any type of cream cheese frosting because it’s so typical until I found caramel and cream cheese frosting from Epicurious. It is amazing, omg. The cake recipe from that site didn’t get rave reviews so I kept searching. The first cake I made was from Food and Wine. It had oil, and the standard pumpkin bread ingredients and quantities, with the addition of milk. I baked it and it was very good. A lighter, fluffier version of regular old Pumpkin bread. It may not have been that exciting, but I know for sure it’s a crowd pleaser.

The second pumpkin cake was from Annie’s Eats, and it called for creamed butter and buttermilk. The flavor was more interesting, and there was a definite difference in taste. But it would be a lot harder to taste the difference in a finished, final layer cake. The more noticeable difference was the texture. This cake was almost too moist. The first time I made it, it was underbaked. So I remade it, and it was still very very moist. It almost felt underbaked because it was so once I put it in my mouth. But I know it was cooked all of the way. So, if I made it again, I would take out maybe 1/4 cup of wet ingredients and maybe add a few extra minutes of bake time. It’s hard to tell what temperature my oven is really at, I really need a new thermometer. There is a filling and frosting to go with this cake, but I haven’t gotten around to making it.

If I were to use the caramel cream cheese frosting for a layer cake, I would make 1.5 times the recipe because many reviewers thought it wasn’t quite enough.

Both cakes shocked me because they remained moist and delicious for four days in a cake storage container lightly covered with plastic wrap. They probably would have lasted longer but I froze the remainder.

Frosting:

  • 1 1-pound box powdered sugar, divided
  • 1/2 cup plus 1 tablespoon heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 8-ounce package cream cheese, room temperature
  • 1/4 cup (1/2 stick) unsalted butter, room temperature

For frosting: 
Sprinkle 1/2 cup powdered sugar over bottom of small nonstick skillet. Cook over medium heat until sugar melts (do not stir). Continue cooking until sugar turns deep amber, stirring occasionally, about 2 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve. Stir in remaining 1 tablespoon cream. Strain into small bowl. Cool caramel to room temperature.

Sift remaining powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl. Gradually beat in powdered sugar. Beat in cooled caramel. Cover and chill frosting until firm enough to spread, about 2 hours.

Using long serrated knife, trim rounded tops from cakes. Place 1 cake layer on cake plate, cut side up. Spread 3/4 cup frosting over. Place second cake layer, cut side down, atop frosting. Cover top and sides of cake with remaining frosting, creating smooth surface. DO AHEAD: Can be made 2 days ahead. Cover with cake dome or large bowl and chill. Let stand at room temperature 2 hours before serving.
Read More http://www.epicurious.com/recipes/food/views/Pumpkin-Spice-Layer-Cake-with-Caramel-and-Cream-Cheese-Frosting-350492#ixzz1brf7jKST

Spice Layer Cake Food and Wine

CAKE

  1. 2 cups all-purpose flour
  2. 2 1/4 teaspoons baking powder
  3. 1 teaspoon salt
  4. 1 teaspoon cinnamon
  5. 1 teaspoon ground ginger
  6. 3/4 teaspoon baking soda
  7. 1/2 teaspoon freshly grated nutmeg
  8. 1/4 teaspoon ground cloves
  9. 1 1/4 cups light brown sugar
  10. 4 large eggs
  11. 3/4 cup vegetable oil
  12. One 15-ounce can pumpkin puree
  13. 1/2 cup whole milk
Directions:
  1. Transfer the caramel to the large bowl of a standing mixer fitted with a whisk and beat at low speed until the caramel cools slightly and comes together, about 5 minutes. With the machine on, beat in the cream cheese, 1 cube at a time and beating well between additions, until silky. Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.
  2. MEANWHILE, MAKE THE CAKE Preheat the oven to 350°. Butter and flour two 8-inch round cake pans. In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
  3. In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes. Beat in the oil, then beat in the pumpkin puree. Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.
  4. Pour the batter into the prepared pans and smooth the tops. Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool on a rack for 20 minutes. Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.
  5. Place one layer on a plate and spread with 1 cup of the caramel–cream cheese frosting. Top with the second layer and frost the top and side. Refrigerate the cake for 2 hours before serving.
MAKE AHEAD The cake can be refrigerated in an airtight container for up to 2 days. Serve cold or at room temperature. NOTES The cake can be garnished with candied nuts.

 

 

Pumpkin Cake with Butterscotch Filling and Brown Sugar Icing

Ingredients:

For the cake:

2 cups all-purpose flour

2 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground nutmeg

½ tsp. ground cloves

1 tsp. salt

1 ½ cups pumpkin puree

1 cup buttermilk

2 sticks unsalted butter

1 cup tightly packed light brown sugar

1 cup sugar

4 large eggs

1 tsp. vanilla extract

 

For the filling:

¾ cup heavy cream

¾ cup sugar

¼ tsp. fresh lemon juice

1 stick unsalted butter, cut into 4 – 1 oz. pieces

¾ cup chopped nuts, such as pecans or walnuts (optional)

 

For the icing:

2 cups tightly packed brown sugar

1 cup heavy cream

2 sticks unsalted butter, cut into 8 – 1 oz. pieces

¼ tsp. cream of tartar

 

Directions:

Line the bottoms of 2 round 9-inch cake pans with parchment paper.  Grease the parchment, as well as the sides of the pans.  Preheat the oven to 325°.  Center a rack in the oven.

 

To make the cake, combine the flour, baking soda, spices and salt in a medium bowl.  Set aside.  In a small bowl, combine pumpkin puree and buttermilk and mix until smooth.  Set aside.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars.  Beat on medium speed for 2 minutes.  Scrape down the sides of the bowl.  Increase to high speed and beat for an additional 2 minutes.  Scrape down the bowl. Add the eggs one at a time, mixing well, and scraping down the bowl between additions.  Add the vanilla extract and beat on high for 30 seconds.  With the mixer running on low speed, alternate adding the dry ingredients and the wet ingredients.  Mix until just combined.  Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter, until smooth and thoroughly combined.

 

Immediately divide the batter between the prepared cake pans, spreading evenly.  Bake for 45 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 10 minutes.  Invert onto a wire cooling rack and allow to cool completely.

 

To make the filling, heat the cream in a saucepan over medium-low heat until hot (do not allow to boil or simmer).  Combine sugar and lemon juice in a separate saucepan and stir with a whisk to combine (the sugar will resemble moist sand).  Caramelize the sugar for 4-5 minutes over medium-high heat, stirring constantly with a whisk to break up any lumps.  Remove the saucepan from the heat.  Add the hot cream, one half at a time.  Add the butter, one piece at a time, stirring to incorporate completely before adding the next piece.  Cool in the refrigerator 45 minutes.  Place in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes, until light (but not fluffy).  Add the chopped nuts and stir to incorporate.  Set aside.

 

To make the icing, heat the brown sugar, heavy cream, 2 – 1 oz. pieces of butter, and cream of tartar in a 2-3 quart saucepan over medium-high heat, stirring frequently, while bringing the mixture to a boil.  Allow the mixture to continue boiling while stirring constantly, for 2 minutes.  Transfer the bubbling hot mixture to a stainless steel bowl and allow to stand at room temperature for 1 hour before proceeding.  Place the cooled mixture in the bowl of an electric mixer fitted with the paddle attachment.  Beat on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, adding the 6 remaining pieces of butter one at a time, until incorporated.  Scrape down the sides of the bowl.  Increase the speed to high and beat for an additional 2 minutes.  Scrape down the sides of the bowl and beat on high for an additional 1 minute until light and fluffy.

To assemble the cake, place one of the pumpkin cake layers on a cake platter or a cardboard cake circle.  Spread butterscotch filling evenly on top of cake.  Top with remaining layer of cake, pressing down firmly.  Frost sides and top of cake with brown sugar icing.  Use remaining frosting to pipe decorative accents onto top and bottom edge of the cake.  Refrigerate for 30 minutes before cutting and serving.

Source: adapted from Culinary Concoctions by Peabody

 

 

 

 

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