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Today I thought I'd road test Martha's "Pumpkin Layer Cake." It looks perfect to put on the Thanksgiving menu this year. The frosting has goat cheese added in with the cream cheese to give it a more tangy flavor (so I've heard). I can't wait to taste it!
.Pumpkin Layer Cake
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Ingredients
Ingredients
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Makes one 8-inch layer cake
Makes one 8-inch layer cake
Serves 12
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2 sticks unsalted butter, room temperature, plus more for pans and parchment
2 3/4 cups all-purpose flour, plus more for parchment
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
Salt
2 cups packed light-brown sugar
3 large eggs
1 1/2 cups solid-pack pumpkin (from one 14 1/2-ounce can)
1 teaspoon pure vanilla extract
3/4 teaspoon grated peeled fresh ginger
1/2 cup low-fat buttermilk
2 3/4 cups all-purpose flour, plus more for parchment
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
Salt
2 cups packed light-brown sugar
3 large eggs
1 1/2 cups solid-pack pumpkin (from one 14 1/2-ounce can)
1 teaspoon pure vanilla extract
3/4 teaspoon grated peeled fresh ginger
1/2 cup low-fat buttermilk
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Directions
Directions
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Preheat oven to 350 degrees. Brush two 8-inch round cake pans with butter; line with circles of parchment, and brush with butter. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and 1/2 teaspoon salt.
Beat butter and sugar with a mixer on medium speed until pale and fluffy, 3 to 4 minutes. Beat in eggs 1 at a time. Beat in pumpkin; add vanilla and ginger. Reduce speed to low. Add flour mixture in 3 additions, alternating with butter milk, and beginning and ending with flour. Scrape down side of bowl as needed. Divide batter between pans.
Bake cakes until golden brown, pulling away from sides of pans, and until a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on wire racks for 15 minutes. Invert cakes onto racks. Let cool.
Evenly spread half the goat cheese frosting on top of 1 cake. Top with the second cake, and frost top with the remaining frosting. Top cake with some quince-ginger compote, and serve remainder on the side. Read more at Marthastewart.com: Pumpkin Layer Cake - Martha Stewart Recipes
.Preheat oven to 350 degrees. Brush two 8-inch round cake pans with butter; line with circles of parchment, and brush with butter. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and 1/2 teaspoon salt.
Beat butter and sugar with a mixer on medium speed until pale and fluffy, 3 to 4 minutes. Beat in eggs 1 at a time. Beat in pumpkin; add vanilla and ginger. Reduce speed to low. Add flour mixture in 3 additions, alternating with butter milk, and beginning and ending with flour. Scrape down side of bowl as needed. Divide batter between pans.
Bake cakes until golden brown, pulling away from sides of pans, and until a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on wire racks for 15 minutes. Invert cakes onto racks. Let cool.
Evenly spread half the goat cheese frosting on top of 1 cake. Top with the second cake, and frost top with the remaining frosting. Top cake with some quince-ginger compote, and serve remainder on the side. Read more at Marthastewart.com: Pumpkin Layer Cake - Martha Stewart Recipes
Goat Cheese Frosting
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Ingredients
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Ingredients
Makes 3 cups (enough for one 8-inch layer cake)
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1 pound cream cheese, room temperature
8 ounces soft goat cheese, room temperature
1/2 cup confectioners' sugar
1 pound cream cheese, room temperature
8 ounces soft goat cheese, room temperature
1/2 cup confectioners' sugar
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Directions
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Directions
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Beat cheeses until combined. Gradually add sugar (the 2nd time around I added more than double the called for sugar for a sweeter and slightly less tangy result), and beat until smooth and creamy.
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(Photos Courtesy of Jupiter Images & Country Living)
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12 comments:
Oooo Pumpkin cake. Sounds delicious!!
Melanie's Randomness
ooh. i might try that this year! thanks :)
Mmmmmmmmmmmmmm - delicious!
WOW Sabina! YUM! I sure hope you're going to give us a thorough taste - I mean REVIEW! LOL! xoxo
Looks so yummy. Love your blog. Heidi
Wow, this sounds and looks amazing, Sabina! Merci. xo
This turned out to be one delicious cake! The flavor of the cream cheese was only slightly
more tangy but added an interesting zing. FYI - it was gone on a flash! ;)
Well hello there deliciousness! I'm an excited new follower of your blog and what a fabulous recipe! I'll have to try this. Martha's recipes usually intimidate me to pieces, but this looks like something I could possibly accomplish:) Lovely blog!
Hi Sabina,
Thanks for including my blog links. The blog you wrote for was "A Peace Train'. I also recently started 'A Love Train' as well. That is the reason for the confusion. Too many irons in the fire for me I guess :) Anyway, if you want to have a post on the 'love train' that would be awesome as well! Have a great day :)
Lol - thanks for setting me straight. Love, a love train, a peace train and a whole lotta love!! xx's
It looks delicious, love the yellow glasses, I'll buy some this week.
A nice week to you.
Tereza
P.S. Had to add - the 2nd time around making this fabulous cake, I added "more than double" the called for sugar for a sweeter and slightly less tangy result. ;)
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