Cake Recipes to Feast On

Posted by terraolsen on November 20, 2012 in Craftin, Food | Leave a comment

Cake Recipes to Feast On

By: Terra Olsen

With Thanksgiving approaching fast, I wanted to share two pumpkin cake recipes that I love just in case you want to make something other than pie (or both!). I have made both of these cakes and have received positive notes about both. Try them out and let me know what you think!

Mini Pumpkin Spice Cake[1]

Food and Wine October, 2011

Ingredients for Cake:

• 1 cup flour
• 1 1/2 teaspoons pumpkin pie spice (make your own by mixing all-spice, cinnamon , ginger, and nutmeg)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Directions:

• Preheat oven to 350
• Combine dry ingredients
• Beat butter and sugar, then add egg and vanilla
• Add dry ingredients to wet ingredients, alternating in two batches
• Put into mini bundt pan, and bake for 20-25 minutes
• Let cool on rack

Ingredients for Glaze:

• 1 1/2 cups powder sugar
• 2 tablespoons melted butter
• 2 tablespoons water

Directions:

• Whisk ingredients together, then pour the glaze over the cakes

*Note: these can easily be turned into ‘pumpkins’ by adding orange coloring to the glaze and placing a chocolate licorice in the center for a stem.

Spiced Pumpkin Layer Cake with Cream Cheese Frosting

Epicurious  | November 2009 [2]

Ingredients for Cake:

• Butter for coating cake pans, at room temperature
• 2 cups all-purpose flour, plus extra for dusting the pan
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 3 large eggs, beaten
• 1 cup canola or vegetable oil
• 2 teaspoons pure vanilla extract
• 1 1/4 cups canned unsweetened pumpkin purée
• 1 cup lightly packed sweetened flaked coconut
• 3/4 cup canned crushed pineapple (do not drain)
• 1/3 cup dried currants

Directions:

• Position a rack in the center of the oven and preheat to 350°F. Butter two 9-inch diameter cake pans with 1 1/2-inch sides. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.

• To make the cake, in a large bowl, sift together the 2 cups flour, the granulated sugar, baking soda, cinnamon, salt, nutmeg, and cloves. In a medium bowl, combine the eggs, oil, and vanilla. In another medium bowl, combine the pumpkin purée, coconut, crushed pineapple, and currants.

• Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined. Add the pumpkin mixture and stir just until combined. Divide the batter between the prepared pans, spreading it evenly. Bake for 35 to 40 minutes until a toothpick inserted into the center of a cake comes out clean. Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting the cakes.

Ingredients for Frosting: 

• 2 packages (8 ounces each) cream cheese, at room temperature
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 tablespoons canned unsweetened pumpkin purée
• 1 1/2 cups confectioners’ sugar, sifted
• 1 teaspoon pure vanilla extract

Directions:

• To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 3 minutes until smooth. Add the butter and beat for about 2 minutes until combined. Add the pumpkin purée and beat until incorporated, about 1 minute. Add the confectioners’ sugar and vanilla and beat for about 3 minutes until fluffy.

• Place 1 cake layer on a cake plate or platter. Using an offset spatula, spread half of the frosting over the top of the first cake layer. Spread the frosting right to the edge of the top without frosting the sides of the cake. Carefully place the second cake on top, lining up the edges. Spread the remaining frosting over the top of the cake without frosting the sides. Swirl the frosting to decorate the top. Refrigerate the cake to set the frosting. Remove from the refrigerator 30 to 40 minutes before serving.