Pumpkin Cake With Caramelcream Cheese Frosting Food

PUMPKIN CAKE WITH CARAMEL CREAM CHEESE FROSTING

Steps:

• 1. To make frosting: In a medium saucepan, combine sugar, water, vanilla bean, and seeds. Cook over high heat, stirring, until sugar is dissolved. Using a wet pastry brush, wash down any crystals from side of pan. Cook over moderate heat without stirring until a medium-dark-amber caramel forms, about 9 minutes. Remove from heat and immediately stir in butter and heavy cream. (Don't worry if butter separates.) Discard vanilla bean.
• 2. Transfer caramel to large bowl of a standing mixer fitted with a whisk and beat at low speed until caramel cools slightly and comes together, about 5 minutes. With machine on, beat in cream cheese, 1 cube at a time and beating well between additions, until silky. Transfer frosting to a bowl and refrigerate until very firm, at least 6 hours.
• 3. Meanwhile, to make cake: Preheat oven to 350 degrees F. Butter and flour two 8-inch round cake pans. In a medium bowl, whisk flour with baking powder, salt, cinnamon, ginger, baking soda, nutmeg, and cloves.
• 4. In a bowl, using an electric mixer, beat brown sugar and eggs at medium-high speed until fluffy, 3 minutes. Beat in oil, then beat in pumpkin puree. Alternately add dry ingredients and milk in 3 batches, beating well between additions.
• 5. Pour batter into prepared pans and smooth tops. Bake 40 to 45 minutes, until a toothpick inserted in center of cake comes out clean. Let cakes cool on a rack 20 minutes. Run a knife around edges to loosen cakes, then invert onto a wire rack to cool completely.
• 6. Place 1 layer on a plate and spread with 1 cup caramel-cream cheese frosting. Put other half of pumpkin shaped layer together on first layer and frost remaining cake. Refrigerate cake 2 hours before serving.

PUMPKIN CAKE WITH CARAMEL-CREAM CHEESE FROSTING

Steps:

• Make the frosting: 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.
• Remove from the heat and immediately stir in the butter and heavy cream. (Don't worry if the butter separates.)
• Discard the vanilla bean.
• 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.
• Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.
• Meanwhile, make the cake: Preheat the oven to 350°.
• 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.
• 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.
• 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.
• 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.
• Place one layer on a plate and spread with 1 cup of the caramel-cream cheese frosting.
• Top with the second layer and frost the top and side.
• Refrigerate the cake for 2 hours before serving.
• Serve cold or at room temperature.

PUMPKIN WALNUT COOKIES WITH CARAMEL CREAM CHEESE FROSTING

Steps:

• For cookies: In a large bowl, cream butter and cream cheese until combined. Add sugars; beat until light and fluffy. Blend in pumpkin, egg, and vanilla.
• In a medium bowl, sift together flour, cinnamon, salt, baking powder, baking soda, and nutmeg. Gradually add to pumpkin mixture and mix well (dough will be thick). Fold in chopped nuts. Refrigerate cookie dough for 2 hours.
• When ready to bake, preheat oven to 350 degrees. Drop by tablespoonfuls 1 inch apart on ungreased cookie sheets. Bake for 12-14 minutes. (Mine came out perfectly in 12 minutes for both a gas and electric oven. These cookies don't brown much because of their color.).
• Cool for 1 minute on pan. Move to wire rack to cool.
• For frosting: In a small saucepan, combine butter, brown sugar, and milk. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes and remove from heat.
• Stir in maple syrup (or flavoring) and vanilla extract. Cool completely.
• In a mixer bowl with paddle attachment, beat cream cheese until smooth. Stir caramel until smooth, add to cream cheese, and mix until combined.
• Add and mix in powdered sugar, starting with 2 cups, until it reaches a frosting consistency. Frost cookies.
• NOTE: I've glazed these when the bottom of the cookies are just a little warm and the frosting has set up beautifully. With my next batch, I didn't wait as long, and while the frosting did stay on the top, some of it did ooze down the sides like a glaze. So frost however you want it to be like!

PUMPKIN LAYER CAKE WITH CARAMEL-CREAM CHEESE FROSTING RECIPE

Steps:

• Prepare the Caramel: Bring sugar, water, and corn syrup to a boil in a medium saucepan over medium, stirring once or twice. Continue to cook, without stirring, until mixture is a medium amber color, 8 to 9 minutes. Remove from heat, and immediately add heavy cream and butter (mixture will boil and foam). Whisk until well blended, and whisk in salt. Transfer to a bowl, cover with plastic wrap, and chill until cold, about 4 hours. Meanwhile, prepare the Cake Layers: Place oven rack in center of oven; preheat oven to 350. Coat 2 (9-inch) round baking pans with cooking spray; lightly dust bottoms and sides of pans with flour. Sift together flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl. Whisk together pumpkin, buttermilk, oil, water, eggs, and vanilla in a medium bowl until well combined. Add pumpkin mixture to flour mixture; whisk gently until just blended but no lumps remain. Divide batter between prepared pans. Bake in preheated oven until a toothpick inserted in center comes out clean or with a few moist crumbs, 20 to 25 minutes. Cool Cake Layers in pans 20 minutes, and transfer from pans to a wire rack. Cool completely, about 1 hour. Prepare the Frosting: Beat cream cheese in bowl of a stand mixer fitted with paddle attachment on low speed until softened, about 1 minute. Add butter and beat on medium speed until creamy, about 1 minute. Add powdered sugar, heavy cream, vanilla, and salt. Beat on low until incorporated; increase speed to medium until combined and thick but still spreadable, about 2 minutes. Chill 30 to 45 minutes before assembling cake. Place 1 Cake Layer, top side up, on a cake plate. Dollop with about 1/2 cup of the Frosting, and spread evenly. Top with second Cake Layer, top side up, and dollop with another 1/2 cup of Frosting. Spread top and sides with a thin layer of Frosting. Chill 20 minutes. Take Caramel out of refrigerator, and let stand 20 minutes. Generously swirl Caramel into remaining Frosting, keeping swirls large in mixture. Spread along top and sides of cake in a few swoops so it looks rustic. Chill 1 hour before slicing and serving.

PUMPKIN SPICE LAYER CAKE WITH CARAMEL AND CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch cake pans with 1 1/2-inch-high sides, tapping out any excess flour. Whisk first 9 ingredients in large bowl. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl. Add eggs 1 at a time, beating to incorporate between additions. Mix in orange peel. Add flour mixture; beat on low speed just to blend. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 33 minutes. Cool in pans 10 minutes. Invert onto rack, then turn top side up and cool completely.
• For frosting:
• Sprinkle 1/2 cup powdered sugar over bottom of small nonstick skillet. Cook over medium heat until sugar melts (do not stir). Continue cooking until sugar turns deep amber, stirring occasionally, about 2 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve. Stir in remaining 1 tablespoon cream. Strain into small bowl. Cool caramel to room temperature.
• Sift remaining powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl. Gradually beat in powdered sugar. Beat in cooled caramel. Cover and chill frosting until firm enough to spread, about 2 hours.
• Using long serrated knife, trim rounded tops from cakes. Place 1 cake layer on cake plate, cut side up. Spread 3/4 cup frosting over. Place second cake layer, cut side down, atop frosting. Cover top and sides of cake with remaining frosting, creating smooth surface. DO AHEAD: Can be made 2 days ahead. Cover with cake dome or large bowl and chill. Let stand at room temperature 2 hours before serving.
• Sprinkle candied orange peel over top of cake. Cut into wedges and serve.
• Available seasonally at most supermarkets and year-round at specialty foods stores and from chefshop.com.