I’ve partnered up with In The Raw® to bring you a new take on a classic fall recipe.
Fall is officially in full swing! The cooler air and turning leaves are ushering in the season of baking. My favorite time of the year! Three months filled with more than enough opportunities to tie on that apron and grab a whisk. To dust off the family recipe cards and fill your kitchen with the aroma of sweet memories and traditions.
Today, I’m baking up a favorite recipe from The Cake Blog with a few updates to keep things interesting. These Pumpkin Cupcakes, created by our contributor Lauren Kapeluck, are one of our most popular fall recipes. With a cinnamon cream cheese frosting, these babies always get rave reviews. And I’ve been dying to try this recipe as a cake! I opted for a simple two layer cake, filled with that same amazing frosting, and left the sides naked for a rustic yet elegant look. For that extra something special, salted caramel sauce drizzles down the sides while a pumpkin seed brittle, filled with roasted and salted pepitas, is broken up and scattered across the top of the cake. And oh my goodness, it is delicious!
I also swapped out the traditional sugar in this recipe with In The Raw®’s new organic white sugar. Sugar In The Raw® Organic White is the newest member of the In The Raw® family of products. While it remains unbleached and true to its natural color like Sugar In The Raw, its finer crystals make it perfect for cooking and baking because it can blend easily into any recipe. It’s eco-social certified, USDA certified and non-GMO certified, so while it’s not only good for you, it’s good for Mother Earth too! I must admit that I wasn’t sure how the cake would rise and if I’d be happy with the results. But I’ve loved the original Sugar In The Raw® for years now, especially in my cup of hot tea on a cold fall day. So I definitely wanted to give this new, finer grain a try in my baking. And I’m happy to report that this recipe was just as delicious as always and baked up like a dream.
This cake is definitely one to add to your fall baking list. The batter comes together quite easily and the cinnamon-sweet icing is good enough to eat with a spoon — my little baking helper tried to steal spoonful after spoonful straight from the mixing bowl! Bursting with fall flavors like ginger and nutmeg, even those who hesitate at the thought of pumpkin will love this one. It’s a no-fuss kind of recipe that’s enjoyable to bake and sure to become a new family tradition.
Pumpkin Cake with Cinnamon Cream Cheese Frosting
For the Pumpkin Cake:
3 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 cup unsalted butter, room temperature
2 cups Sugar In The Raw® Organic White
1 cup milk
1 1/2 cups pumpkin puree
- Preheat oven to 350 degrees. Butter and lightly flour two 8″ round pans.
- In a large bowl combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
- In bowl of stand mixer beat butter and sugar roughly 3-5 minutes, until creamy.
- Add eggs, one at a time, beating well after each addition.
- Add dry ingredients and milk, alternating until well combined. Scrape down sides of bowl as necessary.
- Mix in pumpkin puree.
- Divide evenly between the two prepared pans. Bake 42-44 minutes. Cake is done when a toothpick inserted in the center comes out clean.
- Cool 10 – 20 minutes before inverting cakes from pans. Cool completely before assembling cake. Wrap with plastic wrap and refrigerate if not using until tomorrow.
For the Cinnamon Cream Cheese Frosting:
3/4 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups confectioner’s sugar
1 tsp vanilla
1 tsp cinnamon
- In bowl of stand mixer beat butter and cream cheese on medium speed until well combined.
- Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.
- Add vanilla and cinnamon and mix until combined.
For the Pumpkin-Seed Brittle:
1/4 cup unsalted butter
1/2 cup Sugar In The Raw Organic® White
1/4 cup honey
1/2 cup roasted, shelled and salted pepitas
- Butter a large rimmed baking sheet.
- Over medium heat, melt butter in a small saucepan. Add sugar and honey. Stir and bring to a boil.
- Continue to cook, without stirring, until mixture is 300 degrees and amber in color.
- Stir in pepitas.
- Pour onto uttered baking sheet and allow to cool completely. Break into pieces once cooled.
Place one layer of cake onto serving plate or cake stand and top with half of the frosting. Add on second layer of cake and top with remaining frosting. Lightly drizzle on your favorite salted caramel sauce, if desired. Garnish and serve with pumpkin-seed brittle. Store in refrigerator. Serve at room temperature.