How To Make Pumpkin Cake

By foodiva

Ingredients

• 2 cups all-purpose flour 250 gram
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon pumpkin pie spice
• 1 /4 teaspoon salt
• 4 eggs
• 1 cup vegetable oil 200 mililiter
• 1 cup light brown sugar 200 gram
• 1 /2 cup granulated sugar 100 gram
• 3 teaspoons vanilla extract
• 1 cup grated apple one apple
• 3 cups grated pumpkin 450 gram
• 1 cup chopped pecans 100 gram
• 1 /2 cup light brown sugar 100 gram
• Pumpkin Cake
• Topping: Brown Sugar Cream Cheese Frosting
• 1 /2 cup butter 100 gram - softened8 ounces cream cheese 225 gram1/2 cup light brown sugar 100 gram4 cups confectioner's sugar 500 gram1 teaspoon vanilla extractlemon zest of half a lemonhandful of pecans to decorate

Details

Adapted from cakieshq.com

Preparation

Step 1

Pumpkin Cake

Preheat the oven to 350°F / 175°C. Line a 9 x 13 inch (23 x 30 cm) cake pan with parchment paper.

Sift flour, baking powder, baking soda, pumpkin pie spice and salt into a bowl.

In another bowl, add eggs, oil, brown sugar, granulated sugar, vanilla extract and lemon zest. Mix till creamy.

At a lower speed, add flour mixture followed by the grated apples and the grated pumpkin. Mix till incorporated. Add the pecans and mix briefly till incorporated.

Pour the batter into a lined cake pan, spread evenly and bake in the oven for 40 to 50 minutes till golden, or until a cake tester or toothpick inserted into the center of the cake comes out clean. Leave the cake to cool for 15 minutes on a wire rack, then turn the cake out onto a wire rack to cool completely.

Make the frosting while the cake is cooling.

Brown Sugar Cream Cheese Frosting

Add cream cheese, butter, brown sugar, vanilla extract and lemon zest to a bowl and mix till creamy.

Next, add the confectioners' sugar in increments to the frosting and mix till creamy and fully incorporated.

Once cooled frost the cake with brown sugar and cream cheese frosting. Use a knife to lightly draw squares on the frosting. Place a pecan on each square.