Pumpkin Cake with Cinnamon Cream Cheese Icing

 

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When I was asked to bring dessert for Thanksgiving I had to come up with two, because it is near impossible to please everyone with just one.  The first choice was Ferrero Rochet Cheesecake, and this Pumpkin Cake with Cinnamon Cream Cheese Icing, from Cooking Classy.

I am not a huge pumpkin fan.  When I was a kid, I used to really like pumpkin pie but now I can’t stand it.  This time of year EVERYTHING seems to be pumpkin!  Pumpkin coffee, pumpkin donuts, pumpkin pie, pumpkin soup and the list goes on, it might be a tad overkill.  I will admit I do quite enjoy the Pumpkin Chi Tea from David’s Tea (having a cup at the moment).  Anyways, I did not want to strike into pumpkin pies, I thought I would try something new.  This Pumpkin Cake looked delicious!

Pumpkin Cake

adapted from Cooking Classy

 

2 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 1/4 cups sugar
3/4 cup packed brown sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable oil, divided
4 large eggs
2 tsp vanilla
1 3/4 cup canned pumpkin puree
1/2 cup milk

Directions:

 

1. Preheat oven to 350º. Prepare 3, 9-inch round cake pans and set aside.

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2. In a mixing bowl sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside.

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3. In the bowl of an electric stand mixer fitted with the paddle attachment, beat together butter, sugar, brown sugar and 3 Tbsp of the oil until pale and fluffy (occasionally scrape down sides and bottom of bowl).

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4. Mix in remaining 1/4 + 1 Tbsp vegetable oil. Blend in eggs one at a time, adding in vanilla with last egg.

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5. In a bowl, mix together pumpkin with milk.

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6. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and mixing just until combined after each addition. Batter will be thick

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7. Divide batter among three prepared cake pans and spread batter into an even layer.

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8. Bake until toothpick inserted into center of cake comes out clean, about 45 minutes. Cool in cake pans 15 minutes, remove from pans to wire racks to cool completely.

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Cinnamon Cream Cheese Icing

 

12 oz. cream cheese, softened
3/4 cup butter, softened
2 tsp cinnamon
1/2 tsp vanilla
5+ cups icing sugar

Directions:

1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy.

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2. Add cinnamon and vanilla

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3. Add icing sugar 1 cup at a time until desired consistency

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4. When Cake has cooled completely ice and decorate as desired

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I went a little rustic…

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This was a HUGE hit!  Everyone loved it!  I really wasn’t sure how it would go over.  Everyone is used to traditional pumpkin pie, but everyone was raving about it.  I did deceive people a tad…. I failed to mention in my description that it was Cinnamon Cream Cheese Icing, I just called it Cinnamon or several people would not haven eaten it.  They don’t like cheesecake because there is cream cheese in it.  Though they have never tasted it.  They licked this up and loved it!

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I liked it as well, even though I don’t love pumpkin.  The pumpkin was not over powering, by any means.  The tang of the cream cheese really cut down on the sweetness and went perfectly with the pumpkin spice.  As I LOVE my sweet, I think I would like to try it with my regular butter cream and add the cinnamon.  I think that would be wonderful!

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As per many requests, this will be made again!

Thank you Jaclyn, of Cooking Classy, for a great recipe!

 

 

 

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