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Pumpkin Spice Cake




Source of Recipe


country living






List of Ingredients



• 3/4 cup unsalted butter (1 1/2 sticks), softened
  
• 1 cup firmly packed dark brown sugar
  
• 1 cup sugar
  
• 3 large eggs
  
• 1 cup pumpkin puree
  
• 1/2 cup buttermilk
  
• 1 teaspoon pure vanilla extract
  
• 2 cups all-purpose flour
  
• 2 teaspoons baking powder
  
• 1 1/2 teaspoons ground cinnamon
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon fresh-ground nutmeg
  
• 1 recipe Pumpkin Cream-Cheese Frosting
  






Instructions



1. Prepare cake pans: Preheat oven to 350° F. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside.
   
2. Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin puree, buttermilk and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.
   
3. Bake the cake: Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool.
   
4. Assemble the cake: Place one layer on a cake plate and top with one-third recipe of Pumpkin Cream-Cheese Frosting. Repeat with the second and third layers. Serve or store refrigerated for up to four days.
   






Final Comments


One 8-inch 3-layer cake (16 servings)


Pumpkin Cream-Cheese Frosting

1 8-ounce package cream cheese, softened
1/4 cup pumpkin puree
1/4 cup unsalted butter (1/2 stick), softened
1 tablespoon fresh orange juice
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted

Make the frosting: Blend the cream cheese, pumpkin puree, butter, orange juice, zest and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy -- about 5 more minutes.