Monday, November 11, 2013

Pumpkin Spice Cake with Maple Cream Cheese Icing

I had a slice of pumpkin spice cake with maple cream cheese icing in NYC and have been dying to attempt to remake it! Of course it wasn't as good at the NYC cake but it is still a delicious fall cake :)
Preheat the over to 350 degrees... Cream together butter, sugar and vanilla and then add the eggs one at a time.
Add in the lovely pumpkin puree
Add in the flour, baking soda and powder, and dry spices
Pour batter evenly into three cake pans. I tried two new silicone pans and they were great!
For the icing: Butter, cream cheese, powdered sugar andd maple syrup!
I like to pack on the icing in the layers :)
Lather the icing on the cake and enjoy the deliciousness!
3/4 cups (1 1/2 sticks) Unsalted Butter, softened
1 cup Firmly Packed Dark Brown Sugar
1 cup Sugar
3 large Eggs
1 1/2 cups Pumpkin Purée
1/2 cup Buttermilk
1 teaspoon Pure Vanilla Extract
2 cups All-Purpose Flour
2 teaspoons Baking Powder
1 1/2 teaspoons Ground Cinnamon
1 teaspoon Baking Soda
1/2 teaspoon Fresh-Ground Nutmeg

Maple Cream Cheese Icing
2 Cream Cheese packages
4 1/2 cups of confectioners sugar
2 sticks Of unsalted butter
a splash or two of milk
1/4 cup of maple syrup

1. Preheat oven to 350 degrees, grease 3 cake pans 
2. Cream butter, sugar, and add eggs one at a time until mixture is smooth  
3. Add in pumpkin puree, buttermilk, and vanilla 
4Combine the flour, baking powder, cinnamon, baking soda, and nutmeg slowly into the mixture
5. Pour batter into three pans and back for 35 to 40 minutes. 
6. Let the cakes cool-- try not to rush this step, I know I always do!
7. Cream icing ingredients together and ice your cake!!
Happy Fall!

1 comment:

  1. gorgeous cake! I'm so impressed, and it looks delicious, too!