pumpkin cake with cinnamon frosting

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It’s that time of year again. PUMPKIN FLAVORED EVERYTHING!  And I couldn’t be more thrilled. I love the fresh berries that come with summer. But warm spices and pumpkin, accompanied by a cup of hot coffee truly thrills me. This recipe is a great way to kick off pumpkin-flavored-everything time of year.

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Recipe adapted from, The Novice Chef

If at all possible, please use homemade pumpkin puree, it’s worth it; promise! Here’s my how-to!

 

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3 cups flour

1 1/2 teaspoon baking soda

1/2 teaspoon kosher salt

pinch nutmeg

1 teaspoon cinnamon

3/4 cup butter, softened

2 cups sugar

3 eggs

1 teaspoon vanilla

1 cup pumpkin puree

1/4 cup olive oil

1 cup whole milk

 

Heat the oven to 300. Grease 3, 8″ cake pans.

Combine the flour, baking soda, salt, and spices in a bowl, set aside.

Cream the butter, and sugar together in the mixer until very light and fluffy. Add the eggs one at a time, beat well. Add the vanilla, pumpkin, and olive oil to the butter mixture.

Add the flour mixture alternating with the milk to the batter with the mixer on low, beginning and ending with flour. Mix just to combine.

Divide among the cake pans. Bake for about 35-40 minutes, or until a toothpick comes out clean. Take the baked cake rounds directly out of the oven and place in the freezer for 45 minutes (to stop the cooking, and keep them moist).

 

Frost with Cinnamon Buttercream…

 

3/4 cup butter, softened

2 teaspoons vanilla

a dash of salt

about 5 cups powdered sugar

2 tablespoons cinnamon

about 3 tablespoons milk

 

Cream the butter, vanilla, and salt together. Add the powdered sugar, cinnamon, and milk. Beat on high until light and fluffy, about 3 minutes. If the frosting is too runny add more sugar, or if it’s too thick, add more milk.

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5 thoughts on “pumpkin cake with cinnamon frosting

  1. Pingback: photo tip: backdrops | Madey Edlin

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