7.12.07

Pumpkin Spice Cake

This cake is truly a divine inspiration. Its a Martha Stewart recipe and I made it for Thanksgiving this year. Loved it SO MUCH that I think I'll be making it again for the Christmas season. P.S. --If you're worried about your waist-line, please see my healthy subsitutes at the end of the recipe.




Be sure to use canned pumpkin puree -- not pumpkin pie filling or fresh pumpkin puree.

Note: You can also use a 9-by-5-inch loaf pan: Increase baking time by 25 to 30 minutes (tent loaf with foil if it browns too quickly).

Prep: 25 minutes Total: 2 hours 30 minutes

Ingredients

Serves 9

FOR THE CAKE

1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
2 large eggs
1 1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin puree

FOR THE HONEY FROSTING

1/2 cup (1 stick) unsalted butter, very soft
1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
1/4 cup honey

Directions

  1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan.

  2. In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.

  3. Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.

  4. Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
    Spread top of cooled cake with honey frosting. Cut cake into squares to serve.
MY SUGGESTIONS TO MAKE IT HEALTHIER:
  • I used 1 1/2 cups whole wheat flour and only 1 cup all purpose flour.
  • I cut the salt by half and only used a pinch. If you use sea-salt as its better for you and stronger, you'll need even less.
  • The cream cheese I used was reduced fat and had added benecol. Benecol is good for the heart.
  • I reduced the amount of sugar by half a cup to only 1 cup. It depends on your tastes obviously.
  • I used one full egg and the other egg I used only egg whites.

Note on Frosting: When I made the frosting, I turned out a bit runny. I put it in the fridge for a couple of hours to harden up and it was a lot better. When it hardens on the cake, you won't notice a difference either.

4 comments:

Elizabeth C said...

YUM ALL OF THESE TREATS LOOK DELICIOUS! I WILL HAVE TO MAKE SOME THIS SEASON!

Michelle said...

oooh how scrumptious! it's gotta be great if it's martha.

Jess said...

I like the honey in the frosting...I wonder if you can use honey in the cake to cut down on the sugar. Maybe I will give it a try if I have some time!

sherrie said...

looks good. i just made pumpkin bread and it was deeelish. this cake looks yummy too.