One of my favorite stand-by desserts for fall is a pumpkin cake with cream cheese frosting.
The moist, dense, single cake layer is plenty of sweet goodness to satisfy that urge for a delicious autumnal treat.
For our recent trip to Sharon Springs, I made a pumpkin cake to share with Brent and Josh. It wasn't long before the cake was sliced and everyone was enjoying a piece of the spiced cake.
The cake is easy to make and is nearly fool-proof! Here's the recipe:
1-2/3 C all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg (grind your own.. much better!)
1/4 tsp ground allspice
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1-1/2 C sugar
1 stick of unsalted butter (the best you can find)
2 large eggs
1 C homemade pumpkin puree. (canned will work fine too)
1/2 C warm milk (110 degrees)
You'll also need your favorite cream cheese frosting.
Preheat the oven to 350 degrees. Spray a 9-inch round cake pan (or butter and flour). Line the bottom of the pan with a parchment round and lightly spray the parchment.
In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add the pumpkin puree and milk; beat until combined. Add reserved flour mixture; beat on low speed until JUST combined.
Pour the batter into the prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let the cake rest 20 minutes.
Unmold the cake; set aside. Using an offset spatula, spread cream cheese frosting over top of the cake. Decorate with caramalized walnuts or pecans (optional).
This cake is an excellent alternative to pumpkin pie at holiday time and is especially good with a cup of your favorite coffee.