Pumpkin Cake with Bourbon Maple Cream Cheese Frosting & Pecans
Blog post
Ingredients:
Cake
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 1/2 Kosher salt
2 tsp ground cinnamon
1 1/2 tsp ground cardamom
1/4 tsp ground allspice
1/4 tsp ground black pepper
1 stick unsalted butter
1/2 cup extra virgin olive oil
2 cups dark brown sugar, packed
2 large eggs, room temperature
15 oz (1 can) pumpkin puree
1/2 cup sour cream
Bourbon Maple Cream Cheese Frosting
2 8 oz packages of cream cheese, room temperature
1 stick + 2 Tbsp unsalted butter, room temperature
2 cups powder sugar (add more as needed)
6 Tbsp Bourbon (approx. 1/3 cup)
4 Tbsp Maple syrup (use real maple syrup for a more white frosting color) (approx. 1/4 cup)
2 tsp vanilla
Candied Pecans
1/2 cup pecans
4 Tbsp unsalted butter
4 Tbsp dark brown
2 Tbsp whipping cream
Turn oven on to 350 degrees.
To make the cake
1. Butter and flour 2-9" cake pans and set aside.
2. In a medium bowl combine the all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, cardamom, allspice, and black pepper. Whisk together and set aside.
3. In your KitchenAid with the paddle attachment, combine the butter, olive oil, and dark brown sugar. Beat on medium-high until the ingredients are fully combined and light and fluffy, about 3 minutes.
4. Slowly add the eggs, one at a time, to the mixer and combine.
5. Add the pumpkin puree and the sour cream to the mixer and combine. Scrape down the sides and bottom as needed to ensure all ingredients are being combined.
6. Remove the bowl from the mixer and slowly add the dry ingredients to the wet ingredients by stirring with a spatula. Do not whip or beat the ingredients as you do not want to get extra air in the cake mix.
7. Evenly distribute the cake batter between the 2 pans. Lightly tap the cake pans on the countertop to loosen any trapped air bubbles. This will help your cake bake more smoothly.
8. Bake for approximately 35-38 mins (my cake took 36 mins) until a tooth pick test comes out clean.
9. Allow the cake to fully cool, approximately 2+ hours, before frosting.
To make the Bourbon Maple Cream Cheese Frosting
This makes plenty of frosting for a thick middle layer and a light skim coat for the naked cake look. Combine all ingredients in your KitchenAid and mix until fully combined and frost.
To make the candied pecans
1. Melt the butter over medium-high heat. Add the pecans and toss to coat.
2. Add the brown sugar and cream to the saucepan. Stir until caramelized and turn off the heat.
3. Add to the cake while the mixture is still warm as the candied pecans are more difficult to work with once they cool. You probably will only need to use 3/4 of these.
Cake recipe inspired by Yossy Arefi, Frosting my own.
Ingredients:
Cake
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 1/2 Kosher salt
2 tsp ground cinnamon
1 1/2 tsp ground cardamom
1/4 tsp ground allspice
1/4 tsp ground black pepper
1 stick unsalted butter
1/2 cup extra virgin olive oil
2 cups dark brown sugar, packed
2 large eggs, room temperature
15 oz (1 can) pumpkin puree
1/2 cup sour cream
Bourbon Maple Cream Cheese Frosting
2 8 oz packages of cream cheese, room temperature
1 stick + 2 Tbsp unsalted butter, room temperature
2 cups powder sugar (add more as needed)
6 Tbsp Bourbon (approx. 1/3 cup)
4 Tbsp Maple syrup (use real maple syrup for a more white frosting color) (approx. 1/4 cup)
2 tsp vanilla
Candied Pecans
1/2 cup pecans
4 Tbsp unsalted butter
4 Tbsp dark brown
2 Tbsp whipping cream
Turn oven on to 350 degrees.
To make the cake
1. Butter and flour 2-9" cake pans and set aside.
2. In a medium bowl combine the all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, cardamom, allspice, and black pepper. Whisk together and set aside.
3. In your KitchenAid with the paddle attachment, combine the butter, olive oil, and dark brown sugar. Beat on medium-high until the ingredients are fully combined and light and fluffy, about 3 minutes.
4. Slowly add the eggs, one at a time, to the mixer and combine.
5. Add the pumpkin puree and the sour cream to the mixer and combine. Scrape down the sides and bottom as needed to ensure all ingredients are being combined.
6. Remove the bowl from the mixer and slowly add the dry ingredients to the wet ingredients by stirring with a spatula. Do not whip or beat the ingredients as you do not want to get extra air in the cake mix.
7. Evenly distribute the cake batter between the 2 pans. Lightly tap the cake pans on the countertop to loosen any trapped air bubbles. This will help your cake bake more smoothly.
8. Bake for approximately 35-38 mins (my cake took 36 mins) until a tooth pick test comes out clean.
9. Allow the cake to fully cool, approximately 2+ hours, before frosting.
To make the Bourbon Maple Cream Cheese Frosting
This makes plenty of frosting for a thick middle layer and a light skim coat for the naked cake look. Combine all ingredients in your KitchenAid and mix until fully combined and frost.
To make the candied pecans
1. Melt the butter over medium-high heat. Add the pecans and toss to coat.
2. Add the brown sugar and cream to the saucepan. Stir until caramelized and turn off the heat.
3. Add to the cake while the mixture is still warm as the candied pecans are more difficult to work with once they cool. You probably will only need to use 3/4 of these.
Cake recipe inspired by Yossy Arefi, Frosting my own.
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