Pumpkin Spice Cake with Cream Cheese Frosting

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Its closing into Fall weather now and there is nothing better to celebrate it with some Pumpkin Spice yummyness! I recently baked this easy peasy super fast cake for some co-workers and they were in aw! Its a one bowl bake, which makes easy washing up afterwards! Try it at home, trust me your going to be sad when it finishes! p.s….Watch this space for more recipes to come with this amazing spice mix!

Here’s how you make it!

INGREDIENTS:

  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup pumpkin puree (using a small pumpkin, cut into cubes and boil until soft, then puree it, and let it cool until ready to use)
  • 1/2 cup apple sauce
  • 1/2 cup canola or vegetable oil
  • 2 teaspoons pumpkin spice (you can find the pumpkin spice recipe here)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste

Frosting

  • 170g cream cheese, softened set at room temp
  • 1/4 cup unsalted butter, softened, set at room tmep
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt, or to taste

METHOD:  

For the Cake – 

  1. Preheat the oven to 175 C. Line an 8×8-inch pan with grease proof paper or baking paper and spread a little melted butter around it.
  2. In a large bowl, add the eggs, sugar, pumpkin, apple sauce, oil, pumpkin pie spice, vanilla, and whisk to combine (I whisked by hand as this was easy and quick)
  3. Add the flour, baking powder, baking soda, salt, and stir until just combined, and you dont see any flour lumps, but make sure not to over-mix!
  4. Pour the batter onto your prepared baking pan, smooth out the top a little with a palette knife or a spatula. Bake for about 35 to 40 minutes or until center is set and the cake tester comes out clean when inserted into the center. Set cake aside on a cooling rack to cool completely before frosting it so the frosting doesn’t melt.

For the Frosting – 

  1.  In a large bowl add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and whisk until smooth and fluffy or beat with an electric mixer (or with a stand mixer).
  2. Then spread the frosting onto the cooled cake, until smooth. I used a palette knife to go back and forth with to make a little striped effect (you definitely dont have to do this, its only because i like making things look a bit different.. lol)
  3. And its ready to be sliced and eaten (or served if you can bare sharing! lol) This cake can be stored in an air tight container in the fridge fro up to two weeks. And trust me, it will stay moist and fluffy the entire time! 😉

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