In the final instalment of our pumpkin collaboration, we will be making dessert! We chose to make this spiced pumpkin cake because it is easy to whip up and can feed up to 10 guests – once you taste this you’ll want to save it for only guest (yourself) but the choice is yours!
I would describe this cake to be the perfect marriage between carrot cake and a pumpkin spice latte. Bold cinnamon flavours that remind you of fall balanced out by a nice whipped cream cheese frosting. This spiced frosted pan cake is also the perfect dessert for a simple dinner party. It is low maintenance, flavourful and forgiving – especially because you can cover any imperfections like cracks and uneven surfaces with icing!
Below is the recipe for Elin’s Spiced Pumpkin Cake. Enjoy!
Spiced Pumpkin Cake
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 ½ tsp ground cinnamon
2 tsp Pumpkin Spice Mix*
1 cup vegetable oil
3 large eggs
3/4 cup maple syrup
1/2 cup brown sugar
1 (15 oz can = 1 7/8 cup) can pumpkin puree
1 1/2 tsp vanilla extract
Cream Cheese Frosting (see recipe below)
Candy pumpkins (optional)
1. Preheat the oven to 350°F (177°C)
2. Grease a 9″ x 13″ Staub ceramic rectangular dish (we love this festive one in Orange!)
Whisk (we used the Zwilling Twin Pur whisk) your dry ingredients – flour, baking powder, baking soda, salt, cinnamon, and Pumpkin Spice Mix – together in a large bowl. Set aside.
3. Whisk the oil, eggs, maple syrup, brown sugar, pumpkin, and Vanilla extract together until combined.
4. Pour the wet stuff into the dry ingredients and use a mixer or whisk until completely combined. The batter will be slightly thick.
5. Pour the batter into the greased Staub ceramic rectangular dish, and spread.
6. Bake in the middle oven rack for 30-35 minutes. (Note, everyone’s oven is slightly different so your baking times may be slightly different – mine was 33 minutes.) Best check on when your cake is done? If you insert a toothpick in the center of the cake comes out clean. (If the edges of the cake are browning a little too quickly in the oven, loosely cover it with aluminum foil.)
7. Remove the cake from the oven and set the pan on a wire rack to cool. Cool completely. While your cake is cooling, make the Cream Cheese frosting. Once the cake has cooled, frost away!
* Decorate with super cute little candy pumpkins
Pro Tip: To make the cake easier to cut (and to help set the frosting), refrigerate for 30 minutes before serving. Cover leftover cake tightly and store in the refrigerator for 5 days.
For the Cream Cheese Frosting, you’ll need:
8 ounces (224g) block cream cheese (use the full strength stuff!) softened to room temperature
1/2 cup unsalted butter, softened to room temperature
3 1/4 cups icing sugar
1 tsp vanilla extract
1/8 tsp salt
1. In a large bowl using a handheld mixer, beat the cream cheese and butter together on high speed until smooth and creamy.
2. Add the Icing sugar, vanilla, and salt.
3. Beat on low speed for 30 seconds to incorporate, then switch to high speed and beat for 2 minutes.
Recipe by Elin Lawrence; Photos by Dawn Howie Photography
Can’t Get Enough Pumpkin?
Check out last week’s Cozy Up Pumpkin Chili recipe!