Pumpkin Cake with Caramel Cream Cheese Frosting

Everyone has a "pumpkin freak" in their life.  You  know,  that person who waits all year for the Fall to roll around so they can gorge themselves on all things pumpkin.   Usually, the pumpkin-mania is fixated on the sweet variety and for that particular breed of Pumpkinophile, I offer up this sweet and spicy  Pumpkin Cake.  

I found this recipe in Food and Wine Magazine and tried it in honor of a friend's (and certified pumpkin freak's) birthday. It was a big hit with the birthday girl...I think you'll like it too!

Note: Before starting on the cake, you'll need to make the Caramel Cream Cheese Frosting (detailed in a separate blog) as it takes 6 hours to chill.

Here goes:

Ingredients:
2 cups All-purpose Flour
2 1/4 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
1 tsp Ground Ginger
3/4 tsp Baking Soda
1/2 tsp Nutmeg
1/4 tsp Ground Cloves
1 1/4 cups Light Brown Sugar
4 large Eggs
3/4 cup Vegetable Oil
15 oz can Pumpkin Puree
1/2 cup Whole Milk

1. 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.

2. In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes.

3. Beat in the oil, then beat in the pumpkin puree.
 

4. Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.

5. Pour into waiting buttered/floured cake pans, smooth and tap to release any air bubbles.

6. 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.

7.  When cakes have cooled completely, use a sharp serated knife to slice off any rounded tops.  This will insure the layers stack firmly and will give your frosted cake a more finished look.  Its not necessary - but its a nice touch.

8. Line the edges of your cake plate with strips of parchment paper or wax paper (I was out, so I had to use foil), place a small dollop of frosting in the middle of the plate to act like glue, and then place your first layer on the cake plate.  Place about a cup of the Caramel Cream Cheese frosting on top and smooth evenly.

9. Carefully place the second layer on top of the first and frost the top and sides with remaining frosting.   Garnish as you wish...I used chopped walnuts for this occasion.   Carefully pull the parchment paper from under the layers and voila! 

Pumpkin Cake with Caramel Cream Cheese Frosting.  Enjoy!

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Caramel Cream Cheese Frosting

To top your Pumpkin Cake (recipe detailed in separate blog) you'll need to make this frosting at least 6 hours in advance.  

Ingredients:

1 cup Sugar

1/2 cup Water

1/2 Vanilla Bean, split with seeds scraped

1 1/2 stick (6 oz) Unsalted Butter, room temperature

2 Tbsp. Heavy Cream

1 lb Cream Cheese, cut into 2 inch cubes

1. In a medium saucepan, combine sugar, water, vanilla bean and seeds over high heat, stirring constantly until sugar dissolves.  Use a wet pastry brush to wash crystals back into the pan.  Reduce heat to moderate and continue cooking without stirring until sugar turns deep amber color. 

2. Remove from heat immediately, discard the vanilla bean and stir in the butter and cream. Don't worry if mixture seems to separate.

3. Transfer caramel to bowl of standing mixer and whisk on low speed until mixture begins to cool and caramel comes together.  (about 5 minutes)

4. While caramel is whisking, cut cream cheese into 2 inch cubes.

5. With the machine on, add cream cheese one cube at a time, beating well between additions, until silky.

 

6. Transfer to the finished frosting to a covered bowl and refrigerate until very firm, at least 6 hours.

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