Wednesday, October 29, 2008

hanging on to autumn by eating cake

The weather around here as changed pretty dramatically and it is somewhat unpleasant. It is as if we went straight from summer to winter and that's no fun. I mean, honestly, snow flurries in October? I know I should not complain since I live in a place that doesn't really get all that cold but I feel like complaining about it right now. Anyway, I am going to try to hold on to autumn for awhile longer by eating all things pumpkin, apple, etc.

Pictured above is a really lousy picture of a really delicious pumpkin cake with cream cheese frosting. I am just learning really to use me new camera, so I guess that is my rationalization for the crummy picture. I made this cake shortly after getting the new camera. Regardless of the bad picture, the cake is fabulous. I think the recipe might be from a cooking magazine but as I am not sure I cannot give credit.

Pumpkin cake with cream cheese frosting

2 cups AP flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
4 eggs
1 cup vegetable oil
1 2/3 cups granulated sugar
1 (15-ounce) can of 100% real pumpkin (not the pumpkin pie filling but the puree)

6 tablespoons unsalted butter,softened
1 1/2 cups confectioners' sugar
1 (8-ounce) package cream cheese , cut into 8 pieces and softened
1 teaspoon vanilla extract

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan. Whisk flour, baking powder, baking soda, salt, and spices in bowl. With electric mixer on medium-high speed, beat eggs, oil, and granulated sugar until thick and fluffy, about 5 minutes. Reduce speed to low, add pumpkin, and mix until incorporated. Slowly add flour mixture and mix until only a few small lumps of flour remain, about 1 minute. Scrape batter into prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer pan to wire rack and cool cake completely.

2. For the frosting: With electric mixer on medium-high speed, beat butter and confectioners' sugar until fluffy, about 2 minutes. Add cream cheese 1 piece at a time, beating thoroughly after each addition. Add vanilla and mix until smooth. Frost cake and serve.

The worst part about making this cake is waiting for it to cool enough to frost it!

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