I’ll start off by saying I heart pumpkin! When I saw this recipe in Food and Wine I knew I would be making this for Thanksgiving. Pumpkin cake-caramel-cream cheese -those are like three of my favorite things and to have them in the same recipe, I couldn’t go wrong. I sort of knew when I was reading through the recipe it was going to be a little more time consuming than I had originally thought, but it would be well worth it in the end. The frosting had a wonderful caramel flavor but I wouldn’t go as far as saying it was super caramelly like the description in the article says. The pumpkin cake is a very dense cake, almost a like pumpkin bread. You really could just serve the cake without frosting.
A couple of changes -The caramel took about 20 minutes versing the 9 minutes they have in the recipe. And since I forgot to buy a vanilla bean, I used pure vanilla extract. I added it after I took the caramel off the heat.
In some of the reviews I have read about this cake, most people were upset with the caramel. A couple of people just went out and bought caramel sauce and used that instead. They said it work wonderfully. So if you are interested in making this cake, but are concerned about making your own caramel, try the store bought. Let me know if anyone makes this and uses store bought or makes the homemade.
ACTIVE TIME: 1 HR
TOTAL TIME: 2 HRS plus 8 hours chilling
In this fun variation on traditional pumpkin pie, pumpkin cake spiced with ginger, cinnamon, nutmeg and cloves gets frosted with a slightly tangy, super-caramelly frosting. It’s delicious served cold or at room temperature.
1 cup sugar
1/2 cup water
1/2 vanilla bean, split and seeds scraped
1 1/2 sticks (6 ounces) unsalted butter, softened
2 tablespoons heavy cream
1 pound cream cheese, cut into 2-inch cubes
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 1/4 cups light brown sugar
4 large eggs
3/4 cup vegetable oil
One 15-ounce can pumpkin puree
1/2 cup whole milk
Make the frosting: In a medium saucepan, combine the sugar, water, vanilla bean and seeds. Cook over high heat, stirring, until the sugar is dissolved. Using a wet pastry brush, wash down any crystals from the side of the pan. Cook over moderate heat without stirring until a medium-dark amber caramel forms, about 9 minutes. Remove from the heat and immediately stir in the butter and heavy cream. (Don’t worry if the butter separates.) Discard the vanilla bean.
Transfer the caramel to the large bowl of a standing mixer fitted with a whisk and beat at low speed until the caramel cools slightly and comes together, about 5 minutes. With the machine on, beat in the cream cheese, 1 cube at a time and beating well between additions, until silky. Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.
Meanwhile, make the cake: Preheat the oven to 350°. Butter and flour two 8-inch round cake pans. In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes. Beat in the oil, then beat in the pumpkin puree. Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.
Pour the batter into the prepared pans and smooth the tops. Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool on a rack for 20 minutes. Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.
Place one layer on a plate and spread with 1 cup of the caramel–cream cheese frosting. Top with the second layer and frost the top and side. Refrigerate the cake for 2 hours before serving.
MAKE AHEAD The cake can be refrigerated in an airtight container for up to 2 days. Serve cold or at room temperature.
NOTES The cake can be garnished with candied nuts.