Back In the Saddle

After months of a baked good-free summer, I tested the water with a fall favorite. You may recognize this cake from last year, but it is so good the recipe should be repeated.

 

 

The recipe comes from Sur la Table's, 'Art & Soul of Baking:'
Pumpkin Spice Cake

• 1 stick (4 ounces) unsalted butter, softened (65° to 68°F)
• 1½ cups (12 ounces) firmly packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (8 ounces) canned pumpkin puree (not spiced pumpkin pie filling)
• 2 cups (7 ounces) sifted cake flour
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¹⁄8 teaspoon ground cloves
• ½ cup (4 ounces) buttermilk, at room temperature

Mix the butter and brown sugar on medium-high speed for 4-5 minutes. Add eggs and vanilla and pumpkin puree. Mix all dry ingredients and add into the pumpkin mix first then add the buttermilk and end with the flour mixture. Bake at 350 degrees for 35-40 minutes. 

I cut the cream cheese maple frosting and instead opted for a simple glaze. No final pictures of the cake as we were in a rush for dinner with friends. The host made a spectacular cannellini bean and kale soup that was a showstopper.