Pumpkin Cake with Caramel-Cream Cheese Frosting

Name: Pumpkin Cake with Caramel-Cream Cheese Frosting
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 425 grams pumpkin puree; 1 teaspoon cinnamon; 454 grams cream cheese, cut into 2-inch cubes; 4 larges eggs; 473 milliliters all-purpose flour; 0 teaspoons ground cloves; 1 teaspoon ground ginger; 2 Tbsps heavy cream; 296 milliliters light brown sugar; 1 teaspoons freshly grated nutmeg; 1 teaspoon salt; 237 milliliters sugar; 170 grams 1/2 sticks unsalted butter, softened; 1 vanilla bean, split and seeds scraped; 177 milliliters vegetable oil; 118 milliliters water; 118 milliliters whole milk

Pumpkin Cake with Caramel-Cream Cheese Frosting is a vegetarian recipe with 12 servings. One serving contains 626 calories, 7g of protein, and 41g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 2 hours. A mixture of cream cheese, vanilla bean, ground ginger, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

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.

Ingredients you will need

Vanilla Bean

Caramel

Seeds

Sugar

Water

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

Remove from the heat and immediately stir in the butter and heavy cream. (Don't worry if the butter separates.) Discard the vanilla bean.

Ingredients you will need

Vanilla Bean

Heavy Cream

Butter

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.

Ingredients you will need

Cream Cheese

Caramel

Equipment you will use

Blender

Whisk

Bowl

Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.

Ingredients you will need

Frosting

Equipment you will use

Bowl

Preheat the oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Baking Soda

Cinnamon

Butter

Clove

Ginger

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Canned Pumpkin

Brown Sugar

Egg

Milk

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

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.

Equipment you will use

Toothpicks

Oven

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.

Equipment you will use

Wire Rack

Knife

Place one layer on a plate and spread with 1 cup of the caramelcream cheese frosting. Top with the second layer and frost the top and side. Refrigerate the cake for 2 hours before serving.

Ingredients you will need

Frosting

Cheese