Here’s to all the November birthdays! I hope you have an absolutely fabulous month of celebrating. Today is my dad’s birthday, so we will be celebrating with an angel food cake when I get home on Saturday.
I think I’ve mentioned before that I make the monthly birthday cakes in my office. Honestly, it is one of the most fun parts of my job. I self-designated myself as the official office cake maker, and have been doing it for the last few years. It’s a great excuse to try out new recipes that have caught my eye, plus I don’t get stuck with eating an entire cake by myself.
Not that getting stuck with an entire cake is necessarily a bad thing.
The office seems to enjoy all of my creations. And I think my baking provides a little bit of job security. At least I like to think it does. There would be some serious cake making slack at the office if I was gone.
I found the recipe for this cake over a year ago on Tasty Kitchen. Reading through it, I made a few modifications to the original. Here is what I ended up with.
Pumpkin Cake with Maple Buttercream
1 ¾ cups White Sugar
¾ cups Butter, softened
2 teaspoons Vanilla
3 whole Eggs
1 can Pumpkin Puree (15 ounces)
3 cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
½ teaspoons Salt
2 teaspoons Cinnamon
½ teaspoon Nutmeg
½ teaspoon Ginger
½ teaspoon Cloves
1 cup Buttermilk
1 stick butter
1/4 cup Crisco
5 tbsp Half & Half
3 cups powdered sugar
3 tbsp maple syrup
Preheat oven to 350 degrees. Grease 3, 8-inch circle pans.
For the cake, beat sugar and butter until smooth. Add in eggs, one at a time, then vanilla. Mix until combined and fluffy. Once combined, add in pumpkin puree. The batter will look very weird after this, but don’t worry!
In a separate bowl, sift flour, salt, and all spices together.
Alternating with the flour mixture, pour buttermilk into the pumpkin mixture. Mix until combined. Pour batter into prepared pans.
Bake for about 24 minutes.
While cakes are baking, prepare the buttercream. When cakes are finished, remove cakes from pans to a wire rack to cool. Once cool, assemble cake with a little buttercream between each layer.
I like to refrigerate my cake over night then ice in the morning. It makes it so much easier and results in less crumbs in the frosting when you ice after the cakes are thoroughly cooled.
Moist layer upon layer, subdued pumpkin flavor, and a delicate hint of sweetness makes this an ideal cake for a midnight snack.
Or, If you made it sans frosting, it would be fantastic in the morning. If you happen to have an overactive sweet tooth, add the buttercream and still eat it for breakfast, served with a cup of tea.
Sprinkle almonds and brown sugar on top for a little added crunch and sweetness.
Looks like I am finally out of my pie rut. For those interested, Wilson has made a full recovery from his run in with the pie. He now has his eyes on a pumpkin cheesecake I made last night. However, I learned my lesson and promptly hid the cheesecake in my fridge, preserving it for my second round of friend’s Thanksgiving tonight.
Here is your daily reminder to vote for your fan favorite (hopefully me) on the Aetna Healthy Food Fight
. We are hanging in there, but the competition is close!