Monday, November 26, 2012

Pumpkin Cake for Emily

Today is a very special day - Happy 13th Birthday, Emily!!!!!! Emily's birthday is so close to Thanksgiving that we always include a little birthday celebration as part of Thanksgiving dinner with the family. It's quite fitting that one of Emily's favorite desserts is pumpkin pie (or just about anything pumpkin flavored). This cake is so moist and rich, it reminds me of a flourless cake - in pumpkin. Topped with cinnamon maple cream cheese frosting, it truly is luscious.

Pumpkin Cake with Cinnamon Maple Cream Cheese Frosting
for the cake...
1 1/2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, softened
1 cup sugar
2 eggs
1/2 tablespoon vanilla extract
1/2 (15 oz) can pumpkin
1 tablespoons vegetable oil
1/2 cup milk (I used almond milk)

for the frosting...
6 oz  cream cheese, softened
6 tablespoons butter, softened
1 1/2 tablespoons maple syrup
1 teaspoon vanilla extract
2 teaspoons cinnamon
3 cups powdered sugar

make the cake...
Preheat your oven to 350 degrees. Prepare two 6-inch round cake pans with non-stick cooking spray.

In a medium bowl, mix flour, baking soda, and salt.

In a large bowl using an electric mixer or stand mixer, cream butter and sugar together until light and fluffy. Beat in eggs, then add vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.

Divide the batter evenly into prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (Thenovicechefblog advises doing this. I believe this trick is what gives this cake is super moist texture.)

While the cakes are cooling, make the frosting...
In a large bowl, cream the butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add powdered sugar and beat on low speed until combined, then on high until frosting is smooth.

Remove cakes from the freezer and from the pans. Place the first cake on a cake plate and top with a thick layer of the frosting. Top with the second cake and cover sides and top with remaining frosting. Decorate as desired. I added a "Happy Birthday" flag banner. It's easy to make - just take two wooden kitchen skewers, some string or twine, and some heavy card stock in your favorite color or colors. Cut small triangles from the card stock. String the triangles together using a large needle and the string or twine. Tie each end to the skewers and insert into the cake at an angle.

Store the cake in the refrigerator until ready to serve.

Enjoy every moment of being 13, Emily!!

recipe adapted from

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