Pumpkin Cake with Caramel Cream Cheese Frosting
Ingredients:
Frosting
1 cup sugar
1/2 cup water
1/2 vanilla bean, split and seeds scraped
1 1/2 sticks unsalted butter, softened
2 Tbl heavy cream
1 pound cream cheese
Cake
2 cups all purpose flour
2 1/4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp ground ginger
3/4 tsp baking soda
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/4 cup light brown sugar
4 large eggs
3/4 cup vegetable oil
1 15-oz can pumpkin puree
1/2 cup whole milk
Directions:
Frosting
In a medium saucepan combine sugar, water, vanilla bean and seeds. Cook over high heat, stirring until sugar is dissolved. Cook over medium heat until a medium dark amber caramel forms, about 9 minutes. Remove from heat and immediately stir in butter and heavy cream. discard vanilla bean. Transfer caramel to large bowl of a standing mixer fitted with a whisk and beat at low speed until caramel cools slightly and comes together, about 5 minutes. With machine on, beat in cream cheese, 1 cube at a time and beating well between additions, until silky. Transfer frosting to a bowl and refrigerate until very firm, at least 6 hours.
Cake: Preheat oven to 350 degrees. Butter and flour two 8-inch round cake pans. In a medium bowl, whisk flour with baking soda, salt, cinnamon, ginger, baking soda, nutmeg and cloves. In a bowl using and electric mixer, beat brown sugar and eggs at medium-high speed until fluffy, about 3 minutes. Beat in oil, then beat in pumpkin puree. Alternately add dry ingredients and milk in 3 batches, beating well between additions. Pour batter into prepared pans and smooth tops. Bake 40-45 minutes, until a toothpick inserted in center of cake comes out clean. Let cakes cook on a rack for 20 minutes. Run a knife around edges of pan to loosen cakes, then invert them onto a wire rack to cook completely. Place 1 layer on a plate and spread with 1 cup caramel-cream cheese frosting. Top with second layer and frost top and side. Refrigerate cake 2 hours before serving.
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