Recipe: Pumpkin Cake with Caramel Cream Cheese Frosting for Naty

Pumpkin Cake with Caramel Cream Cheese Frosting
Source: Betsy Cohen, Baking with Betsy

Pumpkin Cake
8 tablespoons unsalted butter
1 1/4 cups light brown sugar
1/4 cup granulated sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon cloves
1/2 cup heavy whipping cream
1 cup pumpkin puree

Caramel Cream Cheese Frosting
12 tablespoons butter, divided
1/2 cup plus 1 tablespoon light brown sugar
5 tablespoons heavy whipping cream
12 ounces cream cheese
1 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
1 3/4 cups toasted pecan halves, broken into pieces

Preheat the oven to 350 degrees F. Grease two 9-inch pans with vegetable shortening/flour mixture. Line the pans with parchment paper and grease the parchment paper as well. Dust the pans with flour and shake out excess flour from pans.

Prepare the cake: In a small bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and cloves. Set aside.

Cream the butter with both sugars for 3 minutes on medium high speed until light and fluffy, scraping down the bowl periodically. Add the eggs and mix until combined.

With the mixer on low speed, add 1/4 cup of the cream then 1/2 of the dry ingredients. Mix in the remaining cream and finally the rest of the dry ingredients.

Add the vanilla extract and pumpkin puree. Mix only until smooth.

Divide the batter into the pans. Bake in a 350 degree F oven for 30 minutes. Remove pans from the oven and cool on a rack for 10 minutes. Flip pans out onto another cooling rack and then invert cakes to cool completely on a rack.

Prepare the frosting: Place 4 tablespoons butter and all of the brown sugar into a small saucepan. Cook over medium heat, stirring constantly. As soon as the mixture begins to boil, turn the stove off and add the cream, stirring until blended. Set aside to cool completely.

Once the caramel mixture is cool, cream the remaining 8 tablespoons butter and cream cheese (both should be softened) together in a large mixing bowl on medium high speed until smooth. Add the remaining ingredients and mix until all are blended in.

Reserve 1/2 cup of frosting to decorate the top, if desired. Place one of the cake layers on a cake round or plate. Spread 2/3 cups frosting over. Top with the other layer. Use the remaining frosting to frost the top and sides of the cake.

Use the palm of your hand to gently apply the toasted pecan pieces to the sides of the cake. If desired, use a #21 star tip to pipe either shells or stars around the top of the cake and a swirl in the center of the cake. Place a toasted pecan half in the middle of the center swirl.

Refrigerate until set and enjoy!