Pumpkin Cake w/ Cream Cheese Frosting


Pumpkin Cake 
(adapted from Ina Garten's Banana Cake recipe)

1 c pumpkin puree
¾ c granulated sugar
½ c light brown sugar, lightly packed
½ c vegetable oil
2 extra-large eggs, at room temperature
½ c sour cream
Grated zest of 1 orange
2 c all-purpose flour
1 tsp baking soda
½ tsp kosher salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp pumpkin pie spice
½ c coarsely chopped pecans (optional)
Cream Cheese Frosting (recipe follows)

Preheat the oven to 350⁰. Grease and flour a 9x2 in. round cake pan.

In the bowl of an electric mixer fitted with the paddle attachment, mix the pumpkin, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, and orange zest. Mix until smooth.

In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg, pumpkin pie spice and salt. With the mixer on low, add the dry ingredients to the wet ingredients and mix just until combined. Stir in the chopped pecans, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.

Spread the frosting thickly on the top of the cake.


Ina's Cream Cheese Frosting

6 ounces cream cheese, at room temperature
6 Tbsp (¾ stick) unsalted butter, at room temperature
1 tsp pure vanilla extract
2½ c sifted confectioners' sugar (½ pound)

Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth. Yield: frosting for one 9 in. cake.


For the for Ina Garten's "Old-Fashioned Banana Cake" recipe just click on the link, here


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