Golden Pumpkin Cake With Cinnamon Frosting Food

PUMPKIN CAKE WITH WHIPPED CINNAMON FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment., Beat eggs, sugar and oil until well blended. In another bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger and allspice; gradually beat into egg mixture. Stir in pumpkin and pecans., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. , Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, beat butter, cinnamon and vanilla until creamy. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Using a long serrated knife, cut each cake horizontally in half. Spread 3/4 cup frosting between layers; spread remaining frosting over top and sides of cake. If desired, sprinkle with cinnamon sugar.

NAKED PUMPKIN CAKE WITH CINNAMON BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray three 8-inch round cake pans with cooking spray.
• Place the brown sugar, granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended, 3 to 5 minutes.
• Turn the mixer to low and add the eggs, 1 at a time, beating well after each addition. Beat in the pumpkin and vanilla.
• Combine the flour, cinnamon, baking powder, baking soda and salt in a bowl, stirring well with a whisk.
• Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture. Spoon the batter into the prepared pans.
• Bake until a wooden pick inserted in the centers comes out clean, 22 to 25 minutes. Cool in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely on the wire rack, about 1 hour.
• For the cinnamon buttercream: In a large bowl or stand mixer fitted with the whisk attachment, whip the butter on medium-high speed until pale and creamy, 3 to 5 minutes. With the mixer on a slow speed, carefully add the confectioners' sugar 1 cup at a time until combined, followed by the vanilla and cinnamon. Add the heavy cream a little at a time. (If you need a thicker frosting, add more confectioners' sugar; if you need a thinner consistency, add in more heavy cream.)
• Place a cooled cake layer on a cake stand. (This recipe should yield very level cake layers, but if your layers are domed, level them before assembling.) Cover with about 1/2 cup buttercream. Scatter 1/3 cup of chopped pecan over the top.
• Repeat with the next layer of cake, covering with 1/2 cup buttercream and 1/3 cup chopped pecans. Place the final layer of cake on top.
• Place the remaining buttercream in a pastry bag fitted with a large open star tip (such as #362). Pipe out a design on the top of the cake (the sides will be left "naked").
• Sprinkle the remaining pecans over the top, then drizzle the cake with caramel sauce. Serve immediately.

PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING

Steps:

• Put oven rack in middle postion and preheat oven to 350 degrees; prepare a 10-inch bundt pan by generously buttering and dusting with flour; knocking out excess flour.
• Whisk together the 2 1/4 cups flour, baking powder, soda, cinnamon, allspice and salt in a bowl.
• Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
• Beat butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes; then add eggs and beat 1 minute.
• Reduce speed to low and add flour and pumpkin Alternately in batches, beginning and ending with the flour mixture and mixing until batter is smooth.
• Spoon batter into prepared pan, smoothing top, then bake until a wooden toothpick inserted in center comes out clean, 45 to 50 minutes.
• Cool cake in pan on wire rack15 minutes, then invert cake onto rack, cool 10 minutes more.
• Make Icing; while cake is cooling, whisk together buttermilk and powdered sugar until smooth; drizzle icing over warm cake, then cool completely, icing will harden slightly.

GOLDEN PUMPKIN CAKE WITH CINNAMON FROSTING

Steps:

• Preheat oven to 375 degrees.
• Grease and flour two 8" round cake pans.
• FOR CAKE: Combine cake mix, eggs, water, pumpkin and spices in a large bowl.
• Beat for 4-5 minutes.
• Stir in the cup of walnuts.
• Pour batter evenly into the pans.
• Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
• Cool before frosting.
• FOR FROSTING: In a bowl, combine frosting, and 1/2 tsp cinnamon.
• Mix well and frost cake.
• Use walnuts for garnish.