Pumpkin Cake with Cream Cheese Frosting

I’m sure everybody has a pumpkin cream cheese cake recipe, especially this time of year. But I’m still going to share mine with you, because I just love this time of year, because it screams pumpkin and spice! You know what I mean? Oh, of course you know. When the mornings are cool enough to snuggle into that soft fluffy  oversize sweater that gives  you that toasty feeling which always follows with a cup hot chocolate topped with caramel and whipped cream. I am there, are you there? What are you waiting for? My pumpkin cake with cream cheese is a King Arthur Flour recipe. I am always on the King Arthur Flour website. Following them is like taking a free baking class every single day, love it. I used a 9 x 13 inch or close to that size pan.

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Prep time:  30 minutes                    Cook time:  20 to 25 minutes             Yield:  6 to 8 servings           Difficulty: easy

Pumpkin Cake

Ingredients:

1 and 1/3 cups of White Lilly  pastry flour

2/3 cup of canola oil

2/3 cup of light brown sugar

2/3 cup of pumpkin puree

1/3 cup of cranberries

1/3 cup of granulated sugar

1/3 cup of  chopped toasted Almonds

2 teaspoons of pumpkin pie spice

3/4 teaspoon of baking powder

3/4 teaspoon of baking soda

1/2 teaspoon of crystalized ginger

1/4 teaspoon of dry ginger

3/8 teaspoon of salt

3 large eggs

Cream Cheese Frosting

Ingredients:

4 ounces of cream cheese

1/3 cup of chopped toasted Almonds

1/3 cup of cranberries

1 and 1/4 cups of confectioner sugar

2 tablespoons of soften butter

2 tablespoons of maple syrup

Pinch of salt

Place chopped almonds on baking sheet, I used parchment paper, at 350° F for 8 to 10 minutes, you should smell a slightly nutty scent, cool before using.

Directions for Cake

Preheat oven to 350° F  then grease and lightly flour baking pan. Beat oil and sugars until blended then include eggs and pumpkin puree. Stir dry ingredients: baking powder, baking soda, gingers, salt,  pumpkin spice, cranberries and almonds, then add to wet ingredients. Bake cake for 20 minutes then insert toothpick. If toothpick is not clean bake for 5 more minutes.

Directions for Frosting:

Beat cream cheese and butter together then add maple syrup, sugar and salt. Cool cream cheese frosting for easy spreading then sprinkle cranberries and chopped roasted almonds over cake.

Adapted from King Arthur Flour: Pumpkin Cake Bars with Cream Cheese Frosting.

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