Monday, September 29, 2014

Pumpkin Cake with Cream Cheese Icing and Caramelized Pumpkin Seeds

This is another amazing recipe from Food52. It's perfect for the Fall Season.

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" round Cake Pan, brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.


1 2/3 C Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 TBS + 1 tsp Cinnamon
1 tsp Nutmeg
1/4 tsp Ground Cloves
1 C + 2 TBS 100% Pure Pumpkin
1 C Vegetable Oil
1 1/3 C Granulated Sugar
3/4 tsp Salt
3 Large Eggs room temperature, separated.

Cream Cheese Icing and Caramelized Pumpkin Seeds:

9 TBS Butter, room temperature, divided.
8 oz. Cream Cheese, room temperature.
2 1/2 C Confectioner's Sugar
A Pinch of Cinnamon
1 TBS Granulated Sugar
1/2 C Toasted Pumpkin Seeds

Cake directions.
In a medium mixing bowl, sift together:
Baking Powder
Baking Soda
Whisk well and set aside.

In a Stand Mixer with a Whisk attachment on low speed:
Whisk well.
Increase speed to medium and add:
Egg Yolks, one at a time.
Scrape down the sides of the bowl after each addition.

Reduce speed to low and gradually add:
Flour mixture, just until incorporated.
Scrape down the sides of the bowl.

In a medium mixing bowl:
Egg Whites
Whisk until frothy.
Fold into the batter with a rubber spatula until well combined.
Don't over mix the batter.
Pour into the cake pan.
Bake for 40 - 45 minutes.
A toothpick in the center should come out clean.
The cake will continue to set as it cools in the pan.
Remove the pan to a rack and cool for 20 minutes.
Invert the cake onto the rack to cool completely. I invert it twice so it's right side up.

Icing directions:
In a Stand Mixer with a paddle attachment:
8 TBS Butter
Cream Cheese
Beat until creamy smooth.
Confectioner's Sugar, gradually until the icing is smooth with no traces of dry sugar.
Add a pinch of Cinnamon and continue beating until incorporated.

Caramelized Toasted Pumpkin Seeds.

In a saucepan on medium heat:
1 TBS of Granulated Sugar
Heat until it begins to caramelize and become reddish - brown.
Once the sugar is dark, add the last TBS of Butter until it melts and the sauce is smooth. Watch it carefully to avoid burning.
Add Pumpkin Seeds and stir constantly until well coated.
Transfer Seeds to a plate lined with parchment paper and allow to cool completely.

When the cake is completely cooled, frost the top only. (see NOTE below). Break up the Pumpkin Seeds and sprinkle them evenly over the top of the cake.

When the cake is released from the pan, I immediately wrap it tightly in plastic wrap and refrigerate it until ready to Ice it. At this point, transfer the cake to a serving plate and Frost it.
It's a tip that I learned when I was a cake decorator. It guarantees that the cake will remain moist and the refrigerated cakes are easier to Frost.

Peace in the Kitchen!

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