Ok, I know we're past pumpkin season. Not wearing white after labor day? I'm from the south. That's a seasonal rule I can respect. Not eating pumpkin after November? Nope. I do not let the seasons get in the way of my food cravings. I'd eat cobbler year round if the fruit stayed available. I also am making ice cream this weekend, so you can expect that post next week. 

Truthfully, I made this cake for Thanksgiving. It was very in season at the time. I didn't post it because the pictures are rather blah, but I've been thinking about it ever since. It's one of the best cakes I've made recently, and maybe one of the top ever. The rich icing pairs perfectly with the flavorful pumpkin. It's not an in-your-face spiced pumpkin flavor. It's subtle. The pumpkin also makes it so that the cake isn't dry at all, and will stay delicious for a few days. Basically, if you're ok with abandoning your seasonal convictions, this is the way to do it.

Pumpkin Dream Cake with Cinnamon Maple Cream Cheese Frosting
Recipe from The Novice Chef

Ingredients:
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 (15 oz) can pumpkin
1/4 cup vegetable oil
1 cup milk

12 oz (1 1/2 packages) cream cheese, softened
3/4 cup unsalted butter, softened
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
6 cups powdered sugar

Directions:
Preheat oven to 300°F. Grease 3, 8-inch round cake pans.* Set aside.

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

In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.

Divide batter evenly into prepared pans. Bake for 35-40 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. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it from the oven.)

For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth.

Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.

Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.

*I managed to lose a few cake pans, so I just used two. How one loses cake pans is beyond me. 





1 comments

Anonymous said... @ June 18, 2013 at 11:44 AM

Hello just have a question if i want to make this in normal cake pan type sponge cake pan and cut in middle and frost just the middle it should be ok would like your opinion thanks alot
izzy.isabel@hotmail.com

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