The air is cool and crisp, leaves are turning
color... and I have an overwhelming and frequent desire to bake. Fall has truly
arrived.
Pumpkin bread is that once-a-year craving that
comes with the season. This year, I thought I'd make a moister, cake-ier
version with a cream cheese frosting. Basically, I'm calling this cake so I
have an excuse to frost it. Because isn't everything better with frosting???
PUMPKIN CAKE WITH CREAM CHEESE FROSTING
Ingredients:
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup unsalted butter at room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp pumpkin spice
2 large eggs
1 tsp pure vanilla extract
1 15 oz. can of pumpkin puree
1 cup Greek yogurt
1/2 cup chopped pecans
Frosting:
6 oz light cream cheese at room temperature
1 1/2 cups of powdered sugar
1 tsp pure vanilla extract
4-6 tsp of milk
1. Preheat oven 350°.
Grease 2 8x8 baking pans (or a 10-12-cup bundt pan) with butter or margarine
and dust with flour, shaking out the excess.
2. Mix well dry ingredients in a medium-sized bowl
(flour, baking powder, baking soda, salt, and pumpkin spice). Set aside for
now.
3. In a large bowl, cream the sugars and butter
until well mixed. Add eggs one at a time, mixing well. Then add vanilla, again
mixing well. Blend in the pumpkin puree. Next blend in the Greek yogurt.
4. Once the wet ingredients are well incorporated,
add the flour mixture 1/2 cup at a time, scraping down the sides of the mixing
bowl once in awhile to make sure the batter is thoroughly mixed.
5. Pour batter evenly between the two 8x8 baking
pans. Tap the pans to make sure the batter is even.
6. Bake until a toothpick inserted in the middle
comes out clean (40-45 minutes).
7. Cool pans completely before frosting.
Frosting:
1. In a medium bowl, whip together cream cheese,
powdered sugar and vanilla until smooth and thoroughly incorporated.
2. Add milk 1 teaspoon at a time to reach desired
consistency.
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