Now since you already have the Pumpkin Chili recipe, I'm going to start with the cake. This cake was delicious! Nice and moist, very fallesque, just like carrot cake, without the carrot. I got the recipe from Sing For Your Supper, whom I love! I'm reposting it just as is, because I only changed a couple of things.
Enjoy making this! It's super easy and super yummy, everyone will be impressed!
MULUB,
Taylor
Changes to the original:
- We don't have baking soda, so I added 3 extra teaspoons of baking powder.
- Because of the altitude, I added an extra 1/2 cup of flour.
- I used fresh pumpkin, not canned.
- It was a little buttery, probably because of the altitude, but if you're baking at high altitude, I'd lessen the butter a bit.
- I only used 3 cups of powdered sugar in the frosting.
- I used maple syrup instead of maple extract for the frosting.
Vermont Spice Cake with Maple Cream Cheese Frosting
3 cups all-purpose flour
3 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice (I used a mixture of 1 1/2 tsp. cinnamon, 1 tsp. cloves and 3/4 tsp. nutmeg)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter, softened
3 large eggs
1 1/2 cup canned pumpkin
1/2 cup evaporated milk
1/4 cup water
1 1/2 teaspoons vanilla extract
Preheat oven to 325 degrees. Grease 2 9-inch round cake pans. Combine flour, baking powder, spices, baking soda and salt in a small bowl. Beat sugar and butter in a large mixer bowl fitted with a paddle attachment until creamy. Add eggs one at a time; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually add the flour mixture. Spread evenly into prepared cake pans. Bake for 35-40 minutes until a toothpick inserted comes out clean. Cool in the pans on wire racks for 15 minutes; remove to wire racks to cool completely.
For the Maple Cream Cheese Frosting:
11 ounces cream cheese, softened
1/3 cup butter, softened
3 1/2 cups powdered sugar
2-3 teaspoons maple extract
squeeze of lemon juice
Beat cream cheese and butter until smooth. Gradually add in the powdered sugar and beat until fluffy. Add in the maple extract and lemon juice. Mix well. Refrigerate until needed.
To assemble:
Cut each layer in half horizontally with a long, serrated knife. Frost between layers and on top of cake, leaving sides unfrosted.
For the Cake:
3 cups all-purpose flour
3 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice (I used a mixture of 1 1/2 tsp. cinnamon, 1 tsp. cloves and 3/4 tsp. nutmeg)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter, softened
3 large eggs
1 1/2 cup canned pumpkin
1/2 cup evaporated milk
1/4 cup water
1 1/2 teaspoons vanilla extract
Preheat oven to 325 degrees. Grease 2 9-inch round cake pans. Combine flour, baking powder, spices, baking soda and salt in a small bowl. Beat sugar and butter in a large mixer bowl fitted with a paddle attachment until creamy. Add eggs one at a time; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually add the flour mixture. Spread evenly into prepared cake pans. Bake for 35-40 minutes until a toothpick inserted comes out clean. Cool in the pans on wire racks for 15 minutes; remove to wire racks to cool completely.
For the Maple Cream Cheese Frosting:
11 ounces cream cheese, softened
1/3 cup butter, softened
3 1/2 cups powdered sugar
2-3 teaspoons maple extract
squeeze of lemon juice
Beat cream cheese and butter until smooth. Gradually add in the powdered sugar and beat until fluffy. Add in the maple extract and lemon juice. Mix well. Refrigerate until needed.
To assemble:
Cut each layer in half horizontally with a long, serrated knife. Frost between layers and on top of cake, leaving sides unfrosted.
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