Friday, October 25, 2013

pumpkin layer cake

there are layer cakes to discuss.

there absolutely does not need to be a celebration going on for this cake to Go on.

the celebration is autumn. the time of year i fiend for at all times.

orange against glowing cranberry against speckled white, it's quite good looking.
if it was a handsome.
hunky even, as my mother would say. like a good looking, scruffy mountain man type wearing some kind of plaid and holding a shovel.

classic pumpkin cakes tend to be similar in their genetic makeup. 
oil. eggs. pumpkin puree. spices. 

sometimes pecans. sometimes cranberries. sometimes maple or chocolate.  
always cream cheese frosting. 

you certainly know about how good pumpkin and cream cheese are together so i won't go on blabbering about it. (MOIST.)

so let's do this, AUTUMN 2013. the coziness is ON. 
get all up in some crunchy leaves and do your damn thing. 
if you live in la where there are no crunchy leaves in sight (booooo, c'mon.), just go outside and dance around a little. in the night so no one will watch you.

pumpkin, so hot right now.
pumpkin pancakes | pumpkin butter coffee cake | pumpkin black and whites
vegany pumpkin pecan bread | and pumpkin ghost cupcakes! for NOW!

Pumpkin Layer Cake
adapted from this recipe

2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
2 cups sugar
1 cup vegetable oil
1/2 tsp vanilla extract
4 large eggs
2 cups pumpkin puree
cranberries. some or many

preheat oven to 350 degreesF. grease two 9 inch round cake pans, line the bottoms with parchment circles and grease the parchment. combine the flour, baking soda, baking powder, spices, and salt. sift or whisk well. in another large bowl, combine sugar, oil, vanilla and eggs. whisk to combine. dump the dry mix into the sugar mixture and combine, then stir in the pumpkin. fold in the cranberries if using (or just scatter them over the top of the batter in the cake pans and press in a bit). divide batter evenly in the cake pans. bake for 35-40 minutes, until a tester comes out just clean. 

Cream Cheese Frosting

*i like a less sweet cream cheese frosting. add more sugar if you want.

16 oz cream cheese, softened
8 oz (2 sticks) unsalted butter, softened
2 1/2 - 3 cups confectioners' sugar
1/4-1/2 vanilla bean, seeds scraped OR a splash of vanilla

beat cream cheese and butter in an electric mixer fitted with paddle attachment until its all fluffy and creamed. add the sugar and vanilla bean seeds or extract. beat, scrape down the bowl, beat more. 

1 comment:

  1. ah, what I would do to be able to frost a cake so absolutely beautifully. The swirl…the white on white…gorgeous work!