Spiced Pumpkin Cake with Butterscotch Icing

I have learned the season’s true worth, and appreciated every drop of our Indian summer.  The temperatures are growing steadily cooler & comforts are around every corner.  I am magnetized to flavors like cinnamon, chai caramel, and pumpkin, and I have been indulging in every last one. About mid-morning, one grey skied-day my man & I felt like creating, & we were craving something that embodied autumn so we dreamed up this pumpkin cake. With a balanced spice blend, It really satisfies a sweet-tooth & an appetite for harvest flavors. Give this recipe a try, and get on your way to indulging every sense in the season!

Here’s what you’ll need:

Spiced Pumpkin Cake

  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • 1 cup + 1½ Tbsp all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ½ teaspoon salt
  • ½ tsp cinnamon
  • ½ tsp pumpkin spice
  • 1 large egg (or 2 small ones)
  • ¾ cup pumpkin puree
  • ⅓ cup oil
  • ⅓ cup water
For the cake: In a large bowl, combine both sugars, flour, baking soda, baking powder, salt and spices. In another bowl, combine egg, pumpkin puree, oil and water. Add wet ingredients to dry ingredients. Mix until combined. Grease one 9×4 (6 cups or 1.4 liters volume) loaf pan and pour the batter into it. Bake at 350 F (175 C) for 45-60 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for about 5 minutes. Then take out of the pan and wrap in aluminum foil. Let it cool off completely.

Butterscotch Icing

  • 2 sticks unsalted butter, at room temperature, divided
  • 1 cup dark brown sugar, lightly packed
  • ½ cup heavy cream
  • ¼ tsp. salt
  • 1/4 tsp. cinnamon
  • 1-1½ cups confectioners’ sugar, sifted

To start the frosting, melt 4 tablespoons of the butter in a medium saucepan over medium heat until it turns deep golden brown, about 6-9 minutes.  Add the brown sugar, cream and salt, whisking thoroughly until the sugar dissolves.  Bring the mixture to a rolling  boil and maintain boil, whisk non-stop for 3 minutes.  Remove from the heat and transfer the mixture to the bowl of an electric mixer.  Whip on medium-high speed until the bowl feels cool to the touch, about 10-12 minutes.  With the mixer on medium speed, add the remaining butter 1 tablespoon at a time.   Continue beating until smooth and creamy.  Blend in the sifted confectioners’ sugar.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s