Spiced Pumpkin Cake

This is an old-fashioned pumpkin cake that is just sweet enough and smartly spiced so that you can enjoy that pumpkin in each bite. It's hearty and has a tender crumb. Then the cake is topped with a tangy cream cheese frosting to balance out those earthly flavors.

Prepare: 10

Bake: 35

Total Time: 45

Servings: 16

Ingredients

For the Cake

1 ¼ cups (187.5g) flour
¾ cup (183g) puréed pumpkin
½ cup (113g) softened butter or margarine
2 large (100g) eggs
½ cup (100g) granulated sugar
¼ cup (56g) brown sugar
1 ½ tsp (6g) baking powder
1 tsp (5mL) vanilla
½ tsp (2.5g) salt
1 tsp (2g) cinnamon
½ tsp (1g) ground ginger
¼ tsp (.5g) allspice

For the Frosting

1 cup (125g) powdered sugar
½ cup (113g) softened cream cheese
¼ cup (56g) softened butter
½ tsp (2.5mL) vanilla

Instructions

For the Cake

Preheat oven to 325F (160C.)
Grease and flour one 8 inch cake pan (20cm) or line with parchment.
Combine flour, baking powder, salt and spices in a small bowl. Set aside.
In large bowl, beat softened butter and sugars until creamy. Beat in the eggs and vanilla until smooth. Add pumpkin and flour mixture, beating just until blended, about 1 minute. Pour and level into prepared pan.
Bake 25-35 minutes or until a toothpick inserted comes out clean. Center should read between 200F (93C) and 210F (99C.)
Cool in pan completely before icing.

For the Frosting

Beat butter until smooth. Add cream cheese and continue to beat until creamy.
Add vanilla. Gradually add powdered sugar 1/4 at a time, beat on low until frosting is smooth.
Spread frosting generously over top of the cake. Because of the cream cheese icing, cake must be stored in fridge and brought to room temperature before serving.

Notes

Cakes made with butter are best eaten in same day as they dry out over time.

Nutrition