Foodle: Fabulously Fall Pumpkin Cake with Festive Cream Cheese Frosting

Pumpkin Cake with Orange Spiced Cream Cheese Icing

It’s that lovely season when the leaves begin to change and the wind gets chilly, except here in Florida, that doesn’t happen. I keep waiting for the opportunity to wear my cute fall sweaters and an excuse to have hot cocoa, or warm soup. It looks like I’ll have to celebrate fall in my own way, by baking spirits bright! Here is an excellent recipe for a super moist and tender pumpkin cake with a yummy frosting. Since I am not the only one craving fall, I had to make a double batch so I could make a Bundt cake and cupcakes for my family.

Yield: 1 Bundt cake or 24 cupcakes

Tools: Bundt pan or cupcake pans, rubber scraper, stationary or hand mixer fitted with a paddle, mixing bowls

Ingredients:

Volume	Metric 1X	Metric 2X
Pumpkin Cake
1.5 sticks/ ¾ cup	170 grams	340 grams	Butter, unsalted
¾ cup	150 grams	300 grams	Granulated Sugar
½ cup	120 grams	240 grams	Brown Sugar
3 each	150 grams	300 grams	Eggs
2 ¼ cup	320 grams	640 grams	All Purpose Flour
2 tsp.	6 grams	12 grams	Baking Powder
1 tsp.	6 grams	12 grams	Baking Soda
1 tsp.	2.5 grams	5 grams	Cinnamon
½ tsp.	1.5 grams	3 grams	Nutmeg
½ tsp.	1 gram	2 gram	Ginger
½ tsp.	1 grams	2 grams	Salt
1 ¼ cup	290 grams	580 grams	Pumpkin Puree (not pie filling)
¾ cup	185 grams	370 grams	Buttermilk*
1 tsp.	5 grams	5 grams	Vanilla
Orange Spiced Cream Cheese Frosting
1, 8 oz. Package	227 grams	454 grams	Cream Cheese
½ cup	100 grams	200 grams	Granulated Sugar
½ stick/ ¼ cup	57 grams	113 grams	Butter, unsalted
½ tsp.	1.5 grams	3 grams	Cinnamon
¼ tsp.	0.5 gram	1 gram	Ginger
¼ tsp.	0.75 grams	1.5 grams	Nutmeg
¼ tsp.	0.5 grams	1 gram	Salt

Method of Preparation:

1. Preheat oven to 350^oF. Grease and flour Bundt pan or place cupcake liners into cupcake crevices.

2. Measure out all ingredients: butter and sugars in mixing bowl; dries in a large mixing bowl, eggs in a small mixing bowl, and remaining liquids in a medium mixing bowl.

3. Cream butter and sugars together until fluffy. Scrape sides of bowl.

4. Add eggs one at a time and scrape down sides after each addition.

5. Alternate mixing in dry and wet ingredients starting with the dry. Scrape down sides after each addition.

6. Pour batter into bundt pan or scoop into cupcake liners ¾ full.

**If you do have empty crevices in your cupcake pan, for this recipe or any other, fill crevice about a centimeter high with water to prevent your pan from warping and to promote even baking.

7. Bake Bundt cake for about 40 minutes or until toothpick comes out clean and cupcakes for 17 minutes. Allow cake to cool before removing from pan. In the meantime, make the frosting.

*If you do not have buttermilk (or forgot to get it at the store like me) just mix just under ¾ cup of milk with 2 tsp. of lemon juice, allow to sit five minutes before use.