Ah, yes, the end of pumpkin week. Sorry to ditch you yesterday, but I couldn’t cut this cake open to photograph it until this morning.
I made it a few days ago, but didn’t serve it until today when my friend threw a bridal shower for her little sister (our former babysitter, actually). When we ate it after it had sat in the fridge for a few days, it was still good, though the frosting was not as fresh (still delicious, though).
I think you’re really going to like it. This cake is just so dense and so moist and so versatile, you’ll be making it again and again. I am even planning on using this recipe for a pumpkin cake doughnut when I do doughnut week soon.
Also, the frosting is the best thing I have ever made, which is probably because it’s a recipe my friend Deborah shared with me. She’s a cake decorator extraordinaire. Go see for yourself. Click here for her blog.
Anyway, the frosting is amazingly easy, and completely dreamy. I think that’s what I should name it: dreamy brown sugar frosting.
If you want to make this recipe into pumpkin bread, just pour the batter into greased loaf pans and increase the cooking time to 45 minutes.
In this recipe, I baked it in half sheet pan (one of those jelly roll pans/cookie sheets we all love. If you don’t have one, get one. Better yet, get about four), and then cut into equal size pieces and stacked it. There were some leftover scraps, which we sampled, and which held us over until the wedding shower.
3 1/2 cups (525g) flour
1 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cardamom
1/2 cup (110g) vegetable oil
1 stick (112g) unsalted butter, melted
1 cup (200g) brown sugar
2 cups (400g) granulated sugar
1 15 ounce (400g) pumpkin puree
2/3 cup (80g) sour cream
1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees (180 degrees celsius). Spray a little bit of non-stick cooking spray in the bottom of a cookie sheet with sides (18×13″). And line with a piece of parchment paper (The spray just hold it in place—you could use butter, too). In a medium sized bowl, whisk together the flour, baking soda, and salt, spices.
2. In a large bowl, whisk together oil, melted butter, and sugars. Add in eggs and whisk until well incorporated. Add in pumpkin, vanilla and sour cream. With a wooden spoon, or a rubber spatula, fold in dry ingredients, and stir until well combined. Spread out evenly in prepared pan and bake at 350 (180 C) for 20-25 minutes, or until a toothpick entered in the center comes out clean.
dreamy brown sugar frosting
8 ounces (100g) cream cheese
3/4 cup (150g) brown sugar
2 teaspoons pure vanilla extract
2 cups (500 mL) heavy cream
1. While the cream cheese is still in the foil wrapper, use your hands to soften it for a few minutes (The idea is to get it soft while it’s still cold). In an electric mixer fitted with the paddle attachment, cream together cream cheese, sugar, and vanilla until the sugar dissolves (test it by rubbing a small amount between your fingers—you shouldn’t feel any sugar granules)—about 2-3 minutes.
2. Switch to the whisk attachment, and with the mixer on low, pour in a small amount of cream. Whisk until it is incorporated. Stop the mixer and scrape down the sides and bottom of the bowl to be sure everything is getting mixed in. Add a little more cream, and repeat the process, until all the cream is added, and the mixture is cohesive and well-incorporated. Slowly increase the mixer to high, and whip until the frosting looks like thick whipped cream. Be careful to not over mix.
to turn the above cake into a torte:
Cut off a long even strip of cake off the side (mine was 2″ wide). Then cut the rest of the cake into even sized pieces. Stack, and frost. Snack on any pieces leftover.