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.

DifficultyBeginner

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!

Yields1 Serving
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

For the Cake
 ½ cup Granulated Sugar
 ½ cup Dark Brown Sugar
 1 All Purpose Flour
 ¾ tsp Baking Soda
 ½ tsp Baking Powder
 ½ tsp Salt
 ½ tsp Cinnamon
 ½ tsp Pumpkin Spice
 1 Egg
  cup Water
 ¾ cup Pumpkin Puree
  cup Canola Oil
For Frosting
 1 ½ cups Confectioners’ Sugar, Sifted
 2 sticks Unsalted Butter (at room temperature, divided)
 1 cup Brown Sugar (lightly packed)
 ½ cup Heavy Cream
 ¼ tsp Salt
 ¼ tsp Cinnamon

Spiced Pumpkin Cake:
1

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 Frosting:
2

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.

Ingredients

For the Cake
 ½ cup Granulated Sugar
 ½ cup Dark Brown Sugar
 1 All Purpose Flour
 ¾ tsp Baking Soda
 ½ tsp Baking Powder
 ½ tsp Salt
 ½ tsp Cinnamon
 ½ tsp Pumpkin Spice
 1 Egg
  cup Water
 ¾ cup Pumpkin Puree
  cup Canola Oil
For Frosting
 1 ½ cups Confectioners’ Sugar, Sifted
 2 sticks Unsalted Butter (at room temperature, divided)
 1 cup Brown Sugar (lightly packed)
 ½ cup Heavy Cream
 ¼ tsp Salt
 ¼ tsp Cinnamon

Directions

Spiced Pumpkin Cake:
1

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 Frosting:
2

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.

Pumpkin Spice Cake with Butterscotch Frosting

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