December 13, 2017

From the Bookshelf to the Kitchen: Pumpkin Cake

I already made a dish from this book, but I couldn't resist doing another.

There's a whole scene in Heartless about Cath making a pumpkin cake, so of course the wheels started turning in my head. I made one over Thanksgiving break, so I hope you enjoy this recipe!

(I forgot to take a few pictures, since I haven't done one of these posts lately. Sorry!)

Pumpkin Sheet Cake with Cream Cheese Frosting

2 1/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup granulated sugar
3/4 cup packed light brown sugar
1/2 cup unsalted butter, melted and cooled slightly
1/2 cup vegetable oil
4 large eggs
1 3/4 cups canned pumpkin
1/3 cup milk
1 1/2 tsp vanilla extract
1/2 cup finely chopped pecans (optional)

12 oz. cream cheese, nearly at room temperature
3/4 cup unsalted butter, nearly at room temperature
4 cups powdered sugar
1/2 tsp vanilla extract

1. Preheat oven to 350 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray, set aside. 
2. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds, set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment (preferably an attachment that constantly scrapes bowl, if not attachment doesn't then stop and scrape down sides and bottom of bowl occasionally throughout entire mixing process) blend together granulated sugar and brown sugar until combined and there are no clumps of brown sugar (break them up with your fingertips if needed). Mix in melted butter and oil. Blend in eggs one at a time. Add in pumpkin, vanilla and milk and blend until combined. With mixer set on low speed slowly add in flour mixture and mix until combined. Scrape down sides and bottom of bowl and fold batter several times with a spatula to ensure it's evenly incorporated. Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 - 25 minutes. Allow to cool completely on a wire rack then frost with cream cheese frosting and top with nuts if desired.
4. In the bowl of an electric stand mixer whip together butter and cream cheese until light and fluffy. Mix in powdered sugar and vanilla and whip for a few minutes until light and fluffy. If needed freeze in bowl for a few minutes then mix again, repeating a few times as needed for a thicker consistency.

So tasty and not at all dry!

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