Drin and I both love Fall. Maybe we even rush it into our lives a little because it’s our most anticipated and enjoyed season. Apple and pumpkin recipes become a focus in the kitchen, and the following recipe is definitely one of our new favorites. It is actually the first thing I baked in my new kitchen, and it was the perfect way to break it in.
Pumpkin Spice Cake with Maple Cream Cheese Frosting
Joy of Baking
1/2 cup butter, room temperature
1 1/4 cups light brown sugar
1 teaspoon vanilla
1 cup pumpkin
2 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/2 cup buttermilk
8 oz cream cheese, room temperature
1/4 cup butter, room temperature
2 tablespoons maple syrup
3 1/2 cups confectioner’s sugar
Preheat oven to 350 degrees.
Grease 2 – 8 inch round cake pans.
In a mixer, combine butter and brown sugar, beating until light and fluffy.
Add eggs, on at a time, beating well after each addition.
Beat in pumpkin and vanilla.
In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices.
Add the dry mixture and buttermilk alternately to the pumpkin batter until incorporated but don’t overmix.
Divide the batter evenly between the two prepared cake pans.
Bake in preheated oven for 25 to 30 minutes.
Beat cream cheese and butter together.
Add maple syrup.
Beat in confectioner’s sugar until smooth and creamy.