Pumpkin Crunch Cake
IngredientsFor the Pumpkin Cake
- All Purpose Flour 3 cups (375g)
- Baking Powder 1½ teaspoons (7g)
- Baking Soda 1½ teaspoon (7g)
- Ground Cinnamon 2 teaspoons
- Ground Nutmeg ½ teaspoon
- Ground Ginger 1½ teaspoons
- Cocoa Powder 1 Tablespoon
- Salt ½ teaspoon (3g)
- Unsalted Butter 1½ cup (340g)
- Granulated Sugar 1 cup (200g)
- Light Brown Sugar ½ cup (100g)
- Eggs large 3 (150g)
- Vanilla Extract 2 teaspoons (10ml)
- Pumpkin 1½ cups (425g)
- For the Cream Cheese Icing:
- Cream Cheese 6 Cups (1360g)
- Unsalted Butter 16 Tablespoons (226g)
- Confectioners Sugar 4 cups (480g)
- Clear Vanilla Extract 3 teaspoons (15ml)
- Kashi Go Lean Cereal for garnish
InstructionsFor the Pumpkin Cake:
- Cream the butter and both sugars until light and fluffy (approx 5 minutes)
- Combine the eggs with the vanilla extract and then add slowly to the creamed butter/sugar mixture.
- Be sure to scrape the bottom & sides of the bowl often if you do not have a metro blade attachment as I do in the video.
- Add the sifted flour, baking powder, soda, cocoa powder and all the spices and salt all at once and mix just until combined
- Add the pumpkin last mix well.
- Divide batter into greased and parchment lined cake pans
- Bake at 350°F for approx 28 - 35 minutes or until they are done
- Cool while you prepare the cream cheese icing
For the Cream Cheese Icing:
- Smooth out the cream cheese, but do not whip on high speed.
- Add the softened butter and mix the two together until smooth.
- Add the sifted confectioners sugar all at once and mix just until blended.
- Add the vanilla extract
- Proceed to build the cake as per the video instructions
- Kashi Go Lean Cereal for garnish optional
Notes
- Because of the cream cheese icing this cake must be kept refrigerated.
- For best taste it can be brought to room temperature for about 1-3 hours for serving but be sure to get the remainder back into the refrigerator for longer storage.
- This cake will stay fresh for up to 1 week wrapped airtight in the refrigerator
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