Ingredients: |
Ingredients: For the Caramel:
½ cup granulated sugar
2 tablespoons water
2 tablespoons light corn syrup
⅓ cup heavy cream
2 tablespoons unsalted butter, softened
½ teaspoon kosher salt
For the Cake:
2¾ cups plus 1 tablespoon cake flour, plus more for dusting the pans
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup granulated sugar
¾ cup light brown sugar, lightly packed
½ cup canola oil
2 large eggs, room temperature
1¼ cups canned pure pumpkin, preferably Libby's
½ cup water
2 teaspoons pure vanilla extract
1 cup whole fat buttermilk, room temperature
Softened butter for greasing the pans
For the Frosting:
One 8-ounce package cream cheese, softened
½ cup unsalted butter, softened
4 cups sifted powdered sugar
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
¼ teaspoon kosher salt
Pecan halves, chopped and toasted, for garnish
|
Directions: |
Directions:1). To toast the pecans, preheat the oven to 325 degrees. Place the pecans on a baking sheet and bake for 10 to 12 minutes, shaking the pan halfway through to ensure even toasting. Remove from the oven, chop and set aside.
2). To prepare the caramel, bring the sugar, water, and corn syrup to a boil in a medium saucepan over medium heat, stirring once or twice. Continue to cook, without stirring, until the mixture is a medium amber color, about 8 to 9 minutes. Remove from the heat and immediately add the heavy cream and butter. The mixture will boil and foam. Whisk until well blended, then whisk in the salt. Transfer to a bowl, cover with plastic wrap, and chill until cold, about 4 hours.
3). Meanwhile, prepare the cake by placing the oven rack in the center of the oven and turn the oven temperature up to 350 degrees. Grease two 9-inch round baking pans with softened butter. Cut out two pieces of parchment paper the size of the bottoms of the pans and line the pans with the parchment paper. Grease the parchment paper and the pans again with softened butter. Lightly dust the bottoms and sides of the pans with flour and shake off any excess.
4). Sift together the flour, pumpkin pie spice, baking powder, baking soda and salt in a large bowl and set aside. In the bowl of an electric mixer, fitted with the paddle attachment on medium-high speed, mix the sugars and oil until well blended, about 2 to 3 minutes. Turn the mixer to medium speed and add the eggs one at a time, mixing for one minute after each addition. Add the pumpkin, water and vanilla and mix to combine.
5). With the mixer on low speed, gradually add the flour mixture in 3 batches and the buttermilk in 2 batches alternately, beginning and ending with the flour mixture. Mix only until just combined between each addition.
6). Divide the batter between the prepared pans. Bake until a toothpick inserted in center of the cakes comes out clean or with a few moist crumbs, about 20 to 25 minutes. Cool the cake layers in the pans for 20 minutes, then transfer from the pans to a wire rack and gently remove the parchment paper. Cool completely, about 1 hour.
7). To prepare the frosting, in the bowl of an electric mixer fitted with the paddle attachment on low speed, beat the cream cheese until softened, about 1 minute. Add the butter and beat on medium speed until creamy, about 1 minute. Add the powdered sugar, heavy cream, vanilla, and salt. Beat on low until incorporated and increase the speed to medium until combined and thick but still spreadable, about 2 minutes. Chill 30 to 45 minutes before assembling the cake.
8). To assemble the cake, place one cake layer, top side up, on a cake plate. Dollop with about ½ cup of the frosting and spread evenly. Top with the second cake layer, top side up, and dollop with another ½ cup of frosting. Spread the top and sides of the cake with a thin layer of frosting. Chill for 20 minutes. Take the caramel out of the refrigerator and let stand 20 minutes.
9). Generously swirl the caramel into the remaining frosting, keeping the swirls large in the mixture. Spread along the top and sides of the cake in a few strokes so it looks rustic. Garnish with the chopped and toasted pecans. Chill for 1 hour before slicing and serving. |
This recipe for Pumpkin Cake with Caramel Cream Cheese Frosting is from