Monday, October 15, 2007
Pumkin Cake with Caramel- Cream Cheese Frosting
I Received the new issue of Food and Wine in the mail- not knowing that we got a free subscription. The currant issue - November- has some great fall recipes. I tried out the Pumpkin Cake recipe. It is like a cross between cake and pumpkin pie. Great with the frosting.
"In this fun variation on traditional pumpkin pie, pumpkin cake spiced with ginger, cinnamon, nutmeg and cloves gets frosted with a slightly tangy, super-caramelly frosting. It's delicious served cold or at room temperature.
1 cup sugar
1/2 cup water
1/2 cup vanilla bean, split and seeds scraped
1 1/2 sticks unsalted butter, softened
2 T heavy cream
1 pound cream cheese cut into 2 inch cubes
2 Cups flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp ground ginger
3/4 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 1/4 cups light brown sugar
4 large eggs
3/4 cup vegetable oil
one 15 ounce can pumpkin puree
1/2 cup whole milk
1. Make the frosting: In a medium saucepan, combine the sugar, water, vanilla bean, and seeds. Cook over high heat, stirring, until the sugar is dissolved. Using a wet pastry brush, wash down any crystals from the side of the pan. Cook over moderate heat without stirring until a medium-dark amber caramel forms, about 9 minutes. Remove from heat and immediately stir in the butter and heavy cream. Discard the vanilla bean.
2. Transfer the Caramel to the large bowl of a standing mixer fitted with a whisk and beat at low speed until the caramel cools slightly and comes together, about 5 minutes. With the machine on, beat in the cream cheese, 1 cube at a time and beating well between additions, until silky. Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.
3. Meanwhile, Make the cake: Preheat the oven to 350 degrees. Butter and flour two 8-inch round cake pans. In a med bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
4. In a bowl, using an electric mixer, beat the brown sugar and eggs at med-hi speed until fluffy, 3 minutes. Beat in the oil, then beat in the pumpkin puree. Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.
5. Pour the batter into the prepared pans and smooth the tops. Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. let the cakes cool on a rack for 20 minutes. Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.
6. place one layer on a plate and spread with 1 cup of the caramel-cream cheese frosting. Top with the second layer and frost the top and the side. refrigerate the cake for 2 hours before serving.