Finish it with an easy cream cheese frosting, and dessert is ready!
If youre anything like me, once the seasons change, your cabinet is overloaded with these spices.
Ways To Adapt Pumpkin Cake
Nuts:Feeling a bit nutty?
Marta Rivera
Go crazy by adding up to one cup of chopped walnuts or pecans.
Just toast them in a 350F (177C) oven for 10 minutes, or until fragrant.
Toasting the nuts wakens them up, so to speak, so that their flavor shines through.
Marta Rivera
Simply replace the cinnamon, cloves, ginger, and nutmeg with four teaspoons of pumpkin pie spice.
Share them or eat some now, and freeze some for later.
Round Cake:Two 8-inch round cake layers bake at the same temperature for 20-25 minutes.
Marta Rivera
How To Flavor Cream Cheese Frosting for Pumpkin Cake
The cream cheese frosting can be another flavor-shifter.
Bourbon works well in place of vanilla.
I like your style!
Marta Rivera
Freeze this cake, and there will always be dessert on hand to serve to friends and family.
To Freeze:After baking the cake, let it cool completely.
Wrap the cake in a couple of layers of plastic wrap and one layer of heavy duty aluminum foil.
Marta Rivera
Freeze the cake for up to two months.
When youre ready to enjoy the cake, thaw it at room temperature and decorate as your heart desires.
Swoops of frosting are life, so I suggest frosting it after freezing and not before.
Marta Rivera
More Delicious Pumpkin Recipes!
Grease and lightly flour a 9- x13-inch cake pan or spray the pan liberally with nonstick baking spray.
Set the pan aside.
Marta Rivera
Fold a piece of parchment or foil in half and set it next to the bowl.
When finished, transfer the dry ingredients back to the bowl.
Aerating the flour this way helps the cake bake up as light as possible.
Marta Rivera
Set the dry ingredients aside.
When properly mixed, the beater should leave ribbons in the egg mixture as it passes through it.
To the bowl with the eggs and sugar, add the melted butter and pumpkin puree.
Marta Rivera
Mix on low speed just until combined and no yellow streaks remain, or 1 minute.
Scrape down both the bowl and the beater.
Add all of the flour mixture to the wet ingredients and blend on low speed for 30 seconds.
Marta Rivera
Using a rubber spatula fold in the rest of the flour until its completely mixed in.
The batter should be the consistency of pancake batter.
Use the rubber spatula to scrape the cake batter into the prepared cake pan.
Remove the cake from the oven and place it on a wire cooling rack.
Allow the cake to cool in the pan completely, about 1 hour.
Then turn the cake out of the pan onto a cooling rack, allowing it to cool completely.
Beat on low speed for 1 minute.
Beat on low speed for 2-3 minutes, or until smooth.
Stop the mixer and scrape down, both, the bowl and the paddle.
The frosting should be thick and hold a peak when the spatula is lifted from it.
Dont forget the swoops!
After 24 hours, its best to store it, covered, in the refrigerator.
