Sunday, November 29, 2009

Pumpkin Cake with Cinnamon Buttercream

Here in Israel, I don't usually celebrate Thanksgiving. It's just not an Israeli thing to do. For Americans it is one of only two days a year that they stop everything to get together and feast. But Jews do it every weekend and many times beyond that for the holidays. That's why Thanksgiving isnt really the biggest deal. But my friend S was hosting a dinner party for some friends and I decided that even if I'm not into the ceremonial part of it, it would be nice to just hang out with friends, catch up with the old and meet some new ones over great food. Truth is, I had a great time but was stuffed like a turkey (please excuse the really corny pun), in a good way, at the end, only to go right into Shabbat the next day and have to eat a whole lot more! In any case, I was on duty to make dessert for dinner, which of course I was happy to oblige with. This was the perfect time to finally put my lone, precious can of pumpkin to use. I didnt want to make the typical pie and being on a tremendous cake kick, I decided to make the pumpkin cake from Rose's Heavenly Cakes. I made it a two layer cake instead of making it in a pumpkin mold, something that I dont have and am not sure is even worth purchasing. I frosted it with a cinnamon buttercream. (See upcoming post for the how-to on the frosting.) This cake was so good that I licked up the extra batter like it was actual cake. The baked cake was so super moist and flavorful, the best pumpkin anything I've ever tasted. This is the pumpkin cake to make. I used regular oil instead of the walnut and omitted the nuts themselves as well. The assembled cake looked so pretty. Nice and smooth. I didnt get a picture of how it looked sliced because I didnt bring my camera with. But you can trust me on this one. Thanks to E for shlepping the cake around town so that I wouldnt have to come back from the other side of the city to pick it up. This cake went in seconds. Hard to not go back for seconds. Despite my no repeats rule, I can see myself making this cake over and over for fall. Just as soon as the pumpkin shortage ends.

Pumpkin Cake with Cinnamon Buttercream
adapted from Rose's Heavenly Cakes

1 3/4 cups flour
4 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup plus 2 tbsp brown sugar
3 eggs
3/4 cup canola oil
1 tsp vanilla
1 (15 ounce) can pumpkin
1 recipe Cinnamon Buttercream

Preheat the oven to 350. Line two nine inch cake rounds with parchment. Grease and set aside.
Combine all of the dry ingredients in a bowl. Whisk to blend and set aside.
In another bowl, place the sugar, oil and eggs.
Whisk or beat with a mixer for 2-3 minutes.
Add the vanilla and the pumpkin.
Whisk until smooth.
Add the dry ingredients,
and stir to make a uniform batter.
Divide the batter evenly among the two cake pans. Smooth them out as best as you can.
Bake for about 30-35 minutes or until a toothpick inserted comes out clean. Allow to cool in their pans for ten minutes. Turn out onto wire racks to cool completely.
To frost the cake: dab a bit of frosting on your cake plate to secure the cake. Place one layer on top.
Plop on a healthy dose of frosting,
and spread to the edges of the layer, smoothing all around. Scrape off the unnecessary frosting to even it out.
Place the second layer on top and repeat.
Frost the sides and smooth them out. Voila! Thanksgiving dessert!

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