Friday, October 4, 2013

Pumpkin Spice Cake with Honey Frosting

Photos by Sarah Puwalowski
Pumpkin Spice Cake with Honey Frosting
Adapted from 

1/2 cup (1 stick) unsalted butter, very soft
1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour (spooned & leveled)
1 bar (8 ounces) regulare cream cheese, very soft
2 tsp. baking sode
1/4 cup honey
1/2 tsp. salt
2 large eggs
1 1/2 cups sugar
1 can (15 ounces) pumpkin puree
1 Tsp. pumpkin-pie spice 
1 1/2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1/8 tsp. each allspice & cloves

*Be sure to use canned pumpkin puree---not pumpkin pie filling or fresh pumpkin puree*

Preheat the oven to 350F.  Butter a 9-inch square baking pan.

In a medium bowl, whisk flour, baking soda, and pumpkin-pie spice(s).

In a large bowl whisk eggs, sugar, butter, and pumpkin puree until combined.

Add dry ingredients to pumpkin mixture, and mix gently until smooth.

Turn batter into prepared pan, and smooth top.  Baked until a toothpick inserted in center of the cake comes out with just a few moist crumbs attached, 45 to 50 minutes.  Cool cake 10 minutes in pan.

Make honey frosting:  In a medium bowl, whisk butter, cream cheese, and honey until smooth.  

Spread on top of cooled cake.  Cut cake inot squares to serve.

No comments:

Post a Comment