Photo: Becky Luigart-Stayner; Styling: Sabrina Bone
10.1 ounces all-purpose flour (about 2 1/4 cups)
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1 (15-ounce) can pumpkin puree
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 (8-ounce) package 1/3-less-fat cream cheese
2 cups sifted powdered sugar
How to Make It
Preheat oven to 350°.
To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.
Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.
It was tasty but too dense, more like a bread than a cake. I saw a lot of people making modifications which is suspect as a good recipe shouldn't need modifications. One was use a smaller pan, which may have helped but really, the right pan size should be a given. I would look for another recipe to try.
I have made this cake twice: for my father's birthday in November and for my birthday yesterday. With my adjustments I would give the cake five stars and everybody loved it. First, add one-half teaspoon of baking soda; it improves the texture of the cake. I also increased the cinnamon to three and one-half teaspoons and added a teaspoon of ginger. It really pumps up the flavor. I beat the eggs well before adding them and then beat the wet ingredients well again before adding the flour. I mixed by hand using a wooden spoon and a whisk. I added a third cup of chopped pecans and a half cup dried cranberries. I baked the cake in two 8 inch round pans. I used the frosting recipe as-is with a little extra vanilla...I made it into a lightly frosted layer cake. It is very good and it looked good, too! I will make it again for my brother, when he visits in February.
I followed this recipe exactly and my husband and I loved it. For us, it was a cross between a cake and pumpkin bread. The frosting was delicious and creamy. Will make this again. We thought the flavors were perfect, not too spicy and not too sugary. I agree with Lynn75, I lighltly spooned the confectioner's sugar into the measuring cup and didn't sift either.
This really didn't turn out like cake at all. More resembled a dense moist bread. Pay no attention to the reviewer that said you must be an inexperienced baker for it to turn out poorly. It was not light or fluffy at all. That being said the flavor is good and the icing is nice and creamy. Just more of a moist bar/ moist bread sheet than a cake.
This is an extraordinary light, fluffy and delicious pumpkin cake! The basic recipe just needed a few tweaks...I added an extra 1/2 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon nutmeg. I also baked the cake in a 9 x9 inch pan as I could tell by looking at the amount of batter that a 13 by 9 pan was too big. The cake rose beautifully. I think that the negative reviewers must be inexperienced bakers. To ensure a light and fluffy cake, flour MUST be spooned lightly into measuring cups, not scooped. Also the size pan is imperative when baking a cake and if it looks like you don't have enough batter for the pan size listed than size down! Try this cake...it is exceptional!
I should have checked the reviews before making this recipe. I baked mine in muffin tins & mini loaves, hoping to be able to share with friends, but this isn't really anything special enough to share. As I now see others have reviewed, the cake flavor wasn't pumpkin-pie enough for me. I wish I would have added a few other spices or just used pumpkin pie spice. But the biggest drawback for me is the frosting. The powdered sugar made this much too sweet and sugary for my liking. A more traditional cream cheese frosting would be much better on this in my opinion. Also, as others have noted, the batter itself baked exactly into the original shape in the pans - there was no rising or smoothing of the finished product. Presentation is important to me when sharing goodies with others, so these will stay here & only be eaten by family.