Pride of Pumpkin Cake with Spiced Cream Cheese Frosting

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Let’s start with the elephant in the room. We haven’t spoken in quite a while. I’m sorry. I’ve missed you. You’ll be happy to know I haven’t stopped cooking or eating though (Or talking about what I’ve been cooking or eating). I haven’t posted a recipe here for a year. I’ve moved twice in that time and I wanted to get comfortable and use my time to explore. I live in a quiet neighborhood in Brooklyn now. There’s a speciality Italian market next door, a gelato place two blocks away and a farmer’s market across the street every Sunday. It’s a good place. The cool fall air made me inspired again. Which is very funny since as I’m typing this it is an 82 degree October day here in Brooklyn.

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Something about me is that I love used book shopping. Nothing really beats the smell of old books. Same goes for old cookbooks. I love splatter stains and the yellowing pages of something that meant a lot to someone else. My grandmother had a lot of old recipes. She also had a lot of old recipe clippings from newspapers, magazines, and the backs of butter wrappers. I found one that made me excited. An old, barely legible recipe from the 60’s. A pumpkin cake. Sifted three times and full of spices. I made it and it came out perfect the first time.

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It makes two cakes. I decided to make a frosting that I thought would really compliment it. I actually don’t love frosting. I’m a whipped cream girl. However, I made a cream cheese frosting here. Which pairs really well with the pumpkin and it’s spiced and perfectly sweetened. When I took a bite I knew I had to share this. This is more of a PSA than a recipe because YOU NEED TO MAKE THIS CAKE. It is moist, creamy, sweet and spicy. Tastes like October air and is the perfect accompaniment to a viewing of Hocus Pocus. Okay, now off you go……to the store……I’ll be sitting here licking my plate till you’re done.

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Pride of Pumpkin Cake 

makes two 8-inch cakes

  • 2 1/4 cups flour
  • 2 tsp. Baking powder
  • 1/2 tsp kosher salt
  • 1/4 tsp. Baking soda
  • 1/2 tsp. Cinnamon
  • 1/2 tsp. Ginger
  • 1/2 tsp. Allspice
  • 1 stick unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 full egg, 2 egg yolks, room temperature
  • 3/4 cup buttermilk
  • 3/4 cup canned pumpkin

1. Preheat oven to 350 degrees. Place flour, baking powder, salt, baking soda and spices into a sifter over a medium bowl. Sift three times (You might need two bowls for this but sifting it three times really does matter).

2. In a larger bowl, cream butter and then gradually add both sugars. Once creamed together well, add eggs and both yolks, one at a time. Mixing it after each addition. Then, add flour mixture and buttermilk alternatively in small amounts, beating after each addition until smooth (like eggs above). Lastly add pumpkin and mix well.

3. Cut out a piece of parchment paper to fit the bottom of the two 8-inch pans. Pour batter evenly into the two cake pans onto of the parchment. Bake at 350 for 30-35 minutes.

Spiced Cream Cheese Frosting 

  • 1 stick unsalted butter, softened
  • 8oz cream cheese
  • 1 1/2 cups confectioner’s sugar
  • 1 tsp. Vanilla extract
  • 1 1/4 tsp. Cinnamon
  • 1/8 tsp. Nutmeg
  • 1/8 tsp. Allspice

1. Cream butter and cream cheese together until smooth. Add the sugar, mix. Then add the vanilla and spices. Mix until combined.

To assemble: cakes must be completely cool. Cut off dome of both cakes if they aren’t level. Spread frosting on top of one generously. Flip the other cake over on top of frosting so the bottom is now the top. Frost generously out to the sides. (If you want to cover the sides I would double this frosting recipe. I don’t think it needs it though because the cake itself really needs to shine). Enjoy!

 

 

 

 

 

 

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