Pumpkin Cake with Maple Buttercream

This might be the most delicious cake I have ever created. For his birthday, the boyfriend wanted a cake that had no vanilla or chocolate flavored anything. Thanks, Mr. Difficult. So I got a little creative and a lot seasonal. The pumpkin in the cake keeps it ridiculously moist and so scrumptious. The frosting, I have to say, was one of the hardest things I have ever made. (It's real buttercream, the kind you make with egg yolks, yum.) Mostly because I don't have a stand mixer (only a lowly hand one) and I was also trying to check on the cake at the same time I was making the frosting, which was already a two had job. Needless to say I also frosted myself and a good portion of the kitchen, but it was totally worth it. Sorry that I don't have a picture of the slice or the inside, but I turned around for a second and the cake was gone, I didn't even get a slice! (Don't worry I stole a bite from the birthday boy to taste test, it passes.) But anyway, without further ado...



Pumpkin Cake:

2 sticks of unsalted butter, softened slightly
2 cups of white sugar
1 cup of brown sugar
4 large eggs
1 tsp vanilla extract
2 cups of canned Pumpkin
1 cup warm of half and half
3 1/3 cups of flour
2 tsp of cinnamon
1 tsp of nutmeg
1/2 tsp of ground cloves
1/2 tsp of ginger
1 tsp salt
1 tsp baking powder
1 tsp baking soda

Pre-heat the oven to 350 degrees. Beat together the butter and both sugars in a large bowl, until well combined and fluffy. Add eggs and vanilla and mix until well incorporated. Add in pumpkin and half and half and stir until just combined. Add in cinnamon, nutmeg, cloves, ginger, salt, baking powder, baking soda and 1 cup of flour. Mix until just combined. Add in an additional cup of flour and mix in. Add remaining flour and mix until just combined, do not over mix. Grease two 9 inch cake pans, and pour batter evenly between them. Bake until a fork inserted in one comes out clean, about an hour. Allow cakes to cool before frosting. (adapted from Martha Stewart)

Maple Buttercream:

6 egg yolks
2 cups pure maple syrup, grade A dark amber
4 sticks of unsalted butter, chilled

Cut butter into small pieces and keep in the refrigerator until ready for use. Heat maple syrup over medium-high heat. Bring to a boil and then cook until a candy thermometer registers 240 degrees, about 15 minutes. While the syrup is cooking, beat the egg yolks in a large bowl on high speed until very fluffy. When syrup is done, remove from heat, and while the mixer is running (this is where a stand mixer would come in handy) pour the syrup down the side of the bowl so that it its the glass before the egg yolks, this prevents splashing and ensures even consistency. Beat until the syrup is incorporated and the bowl is just warm, about 7 minutes. Switch the mixer to the the whisk attachment. Add in the butter a few pieces at a time while beating constantly on medium high speed. Beat until all the butter is incorporated and the mixture is light and looks like frosting. Either frost the cake immediately or refrigerate the frosting while you aren't using it (you will need to re-whisk the frosting a bit, if you refrigerate it). After frosting the cake, serve immediately or refrigerated until you are ready to serve it. The frosting does not keep if it gets warm, so the cake must be refrigerated. For tips for frosting the cake smoothly, see my Red Velvet Cake post. Serve and enjoy! (from Martha Stewart)

Happy Eating.