My office, before Thanksgiving, had a potluck dinner. We were asked to bring a dish, so of course, I was ready and eager to bake! I found this great pumpkin cake recipe off of Culinary Concoctions by Peabody and went to work!
Source: Culinary Concoctions by Peabody
¼ pound unsalted butter (1 stick)
1 cup all purpose flour
1 tsp baking soda
½ tsp ground cinnamon
¼ tsp ground cloves
½ tsp ground nutmeg (used 1 1/4 tsp. Penzey’s cake spice)
½ tsp salt
¾ cup 100% natural solid pack pumpkin
½ cup nonfat buttermilk
½ cup tightly packed light brown sugar
½ cup sugar
2 large eggs
½ tsp vanilla extract
- Grease and flour a 9-inch round cake pan. Combine together in a medium bowl flour, baking soda, spices, and salt. Set aside.
- Place pumpkin and buttermilk in a small bowl and combine thoroughly. Set aside.
- In a mixer fitted with a paddle attachment cream together the butter and sugars. Beat on medium for 2 minutes. Scrape down the sides of the bowl .
- Increase speed to high and beat an additional 2 minutes. Scrape down the bowl. Add the eggs and beat on medium for 30 seconds. Add the vanilla and beat on high for 30 seconds. With mixer on low alternate adding the dry ingredients with the wet ingredients into the mixing bowl.
- Mix until just combined. Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter, until smooth and thoroughly combined.
- Immediately pour the cake into the prepared pan, spreading evenly. Bake on the center rack of a preheated 325F oven for about 45 minutes or until a toothpick inserted comes out clean. Remove the cake from the oven and cool in the pan for 15 minutes at room temperature.
- Invert cake onto a plate or cake circle. Turn the cake upright and refrigerate until needed.
I knew I wanted a cream cheese frosting for my cake. So, I adapted a Cream Cheese frosting recipe I found off of Allrecipes. I added 2 tsp. of Penzey’s cake spice to the frosting and mmm, it was good!
Spiced Cream Cheese Frosting
adapted from: Allrecipes
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
2 tsp. cake spice (mixture of cinnamon, nutmeg, allspice, etc.)
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
Overall, this was a very well received cake. Coworkers loved it (as did I, obviously). What? Someone has to taste test the tops!! Mmm…