Pumpkin Cake with Cream Cheese Frosting

• 분량: 12 servings
• 활동 시간: 15 minutes
• 총 시간: 55 minutes

재료

1 2/3 cups fresh pumpkin puree (, I use this (Note 1)

15 oz / 425g canned pure pumpkin (, 1 can (Note 1)

4 large eggs (55-60g/2oz each), at room temperature )

1 2/3 cups white sugar (or caster/superfine sugar, Note 2)

1 cup vegetable or canola oil (or other neutral flavoured oil)

2 cups plain/all-purpose flour

4 tsp baking powder

2 tsp cinnamon powder

1 tsp cooking / kosher salt (Note 3)

6 oz / 180g cream cheese (block, at room temperature (Note 4)

1 cup / 225g unsalted butter (, softened)

1 tsp vanilla extract

4 cups soft icing sugar / powdered sugar (, sifted (Note 5)

1/3 - 1/2 cup maple syrup (don't be shy!)

1/2 cup pecans (, roughly chopped)

방향

Preheat oven to 180°C/350°F (160°C fan-forced). Spray and line a large pan around 9 x 13" / 23 x 33cm with baking paper with overhang. (Note 6)

Batter - In a large bowl, whisk together the eggs, sugar, oil and pumpkin. Add remaining ingredients and mix well.

Bake - Pour batter into prepared pan. Bake for 40 minutes or until a toothpick comes out clean.

Cool for 10 minutes before turning out onto cooling rack to cool completely (~ 2 hours) before frosting.

Frosting - Spread frosting on then use the back of a spoon to make swirly dents. Drizzle over maple syrup, concentrating on the dents to create maple syrup pools! Sprinkle with pecans. Then serve.

Frosting

Cream butter - Place the cream cheese and butter in a bowl. Beat for 2 minutes until smooth and fluffy.

Add the icing sugar in 3 batches, starting the beater on low after each addition to avoid a snowstorm. Once incorporated, turn the beater up to high and beat for 3 minutes or until the frosting is light and fluffy. Beat in vanilla. Use frosting immediately.

영양 정보

• 1회 제공량: 116 g
• 칼로리: 431 kcal
• 지방 전체: 24.3 g
• 포화 지방: 10.2 g
• 콜레스테롤: 67 mg
• 나트륨: 348 mg
• 탄수화물 전체: 52.3 g
• 식이섬유: 1 g
• 총 당류: 41 g
• 단백질: 3.4 g