Pumpkin Cake with Caramel Cream Cheese Frosting

Source: Betsy Cohen, Baking with Betsy

The smell of pumpkin "anything" baking in the oven reminds me of a cool,
crisp Autumn day. Pumpkin Cake with Caramel Cream Cheese Frosting is a
great alternative to pumpkin pie at the Thanksgiving dinner table. Another
creative way to present the pumpkin cake is at the end of the recipe -
Pumpkinettes.

Pumpkin Cake

8 tablespoons unsalted butter
1 1/4 cups light brown sugar
1/4 cup granulated sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon cloves
1/2 cup heavy whipping cream
1 cup pumpkin puree

Caramel Cream Cheese Frosting

12 tablespoons butter, divided
1/2 cup plus 1 tablespoon light brown sugar
5 tablespoons heavy whipping cream
12 ounces cream cheese
1 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
1 3/4 cups toasted pecan halves, broken into pieces

Preheat the oven to 350 degrees F. Grease two 9-inch pans with vegetable
shortening/flour mixture. Line the pans with parchment paper and grease
the parchment paper as well. Dust the pans with flour and shake out excess
flour from pans.
Prepare the cake: In a small bowl, combine the flour, baking powder,
baking soda, salt, cinnamon, ginger, allspice and cloves. Set aside.
Cream the butter with both sugars for 3 minutes on medium high speed until
light and fluffy, scraping down the bowl periodically. Add the eggs and
mix until combined.

With the mixer on low speed, add 1/4 cup of the cream then 1/2 of the dry
ingredients. Mix in the remaining cream and finally the rest of the dry
ingredients.

Add the vanilla extract and pumpkin puree. Mix only until smooth.
Divide the batter into the pans. Bake in a 350 degree F oven for 30
minutes. Remove pans from the oven and cool on a rack for 10 minutes. Flip
pans out onto another cooling rack and then invert cakes to cool
completely on a rack.

Prepare the frosting: Place 4 tablespoons butter and all of the brown
sugar into a small saucepan. Cook over medium heat, stirring constantly.
As soon as the mixture begins to boil, turn the stove off and add the
cream, stirring until blended. Set aside to cool completely.
Once the caramel mixture is cool, cream the remaining 8 tablespoons butter
and cream cheese (both should be softened) together in a large mixing bowl
on medium high speed until smooth. Add the remaining ingredients and mix
until all are blended in.

Reserve 1/2 cup of frosting to decorate the top, if desired. Place one of
the cake layers on a cake round or plate. Spread 2/3 cups frosting over.
Top with the other layer. Use the remaining frosting to frost the top and
sides of the cake.

Use the palm of your hand to gently apply the toasted pecan pieces to the
sides of the cake. If desired, use a #21 star tip to pipe either shells or
stars around the top of the cake and a swirl in the center of the cake.
Place a toasted pecan half in the middle of the center swirl.
Refrigerate until set and enjoy!

Pumpkinettes

Pumpkinettes are individual pumpkin cakes that are baked directly in
miniature pumpkins. Miniature pumpkins are carved similarly to large
pumpkins. Remove the top, scoop out the seeds and excess string and the
miniature is ready to be filled with Pumpkin Cake.
Follow the directions for the Pumpkin Cake and then carefully spoon the
cake into the carved pumpkins. Do not fill higher than the inside rim of
the pumpkin. Top the Pumpkinettes with about 1 tablespoon of Streusel
Topping (see recipe below).

Place the Pumpkinettes on a baking sheet and bake in a preheated 350
degree F oven for 40 minutes. Place the tray on a cooling rack and cool.
Serve either warm, room temperature or cold.

Streusel Topping

6 tablespoons butter, softened
1 cup light brown sugar
1/3 cup all-purpose flour

Place all of the ingredients in a small bowl. Mix it together with your
fingers until it is combined.

The Pumpkin Cake recipe makes between 19 and 21 Pumpkinettes (depending on
the size of the miniature pumpkins). The recipe may be halved without a
problem. Should some of the cake flow out over the sides of the pumpkin
while in the oven, do not worry about it. Just peel the tasty treats off
the side of the pumpkin and enjoy the nosh!

Source: <http://www.recipegoldmine.com/cakesheetNP/cakesheet437.html>


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