(This recipe first appeared in the November print edition of the Hendersonian.)
What makes you think of fall? For me it’s the leaves changing color, crops being harvested, cooler weather, all things apple (especially apple cider), and pumpkin anything, to name a few. While pumpkin pie is a traditional favorite, this Pumpkin Spice Cake has me rethinking what I’ll be preparing for dessert this Thanksgiving. And, the Maple Cream Cheese Frosting is “the icing on the cake.” This recipe can be prepared as two single-layer cakes or one double-layer cake.
Pumpkin Spice Cake with Maple Cream Cheese Frosting
Yield: 8-12 slices
Ingredients
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (15 ounce) can pumpkin purée
1 1/2 cups light brown sugar
1/2 cup plain Greek yogurt
1/2 cup vegetable oil
4 large eggs, room temperature
2 teaspoons vanilla extract*
*Or use 1 teaspoon each vanilla and almond extract
Directions
Preheat oven to 350 degrees F. Grease two 8-inch round cake pans (bottom and sides) lightly with butter and then dust with flour to keep the cake from sticking.
In a bowl, combine dry ingredients flour, baking soda, pumpkin pie spice and salt.
In the primary mixing bowl, add the wet ingredients, beating lightly after each addition following the pumpkin purée. Add Greek yogurt, vegetable oil, eggs and vanilla extract. Scrape down the sides of the bowl. Mix all the wet ingredients until smooth.
Add half of the dry ingredients and mix just to combine and remove any lumps. Scrape down the sides of the bowl as needed and add the remaining dry ingredients. Scrape down the sides once more and gently blend until there are no lumps.
Divide the batter between the two round pans, spreading it evenly before baking. Bake on a rack in the middle of the preheated oven for 30 to 35 minutes, until the top is golden brown and the middle of the cake is set. Cool the cake in the pan for 10 minutes.
Place a cutting board or dinner plate over the top of the cake pan and flip the cake over so that it releases from the pan. The cake will be upside down. Place a cake stand or serving tray on top of the cake and flip the cake over. Allow the cake to continue cooling before frosting. The recipe makes two cakes or one 8-inch round layer cake.
Frost the cake and lightly garnish with additional pumpkin pie spice over the top of the cake(s).
Maple Cream Cheese Frosting
Ingredients
16 ounces cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
¼ cup maple syrup
1 teaspoon vanilla extract
Instructions
In the mixing bowl, beat the cream cheese and butter on high until smooth and fluffy. Scrape down the sides of the bowl. Start the beaters again and very slowly add the powdered sugar until blended into the cheese and butter mixture. Next, add the maple syrup in a thin drizzle while beating (if you add it too quickly, it might get lumpy). Add the vanilla Continue beating on high until mixture is blended and completely smooth, stopping and scraping down the sides as needed.
