October 14, 2015

Pumpkin Cake with Cream Cheese Frosting

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???



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


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.


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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