{"id":341199,"date":"2025-12-13T00:31:02","date_gmt":"2025-12-13T00:31:02","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/spice-layer-cake-for-the-autumn\/"},"modified":"2025-12-13T00:31:02","modified_gmt":"2025-12-13T00:31:02","slug":"spice-layer-cake-for-the-autumn","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=341199","title":{"rendered":"Spice Layer Cake for the Autumn"},"content":{"rendered":"


\n<\/p>\n

\n
<\/a><\/div>\n

Finally we were able to reschedule the missed dinner with our Healdsburg friends. The yogurt cake was long gone, but I found a recipe in a King Arthur Baking email that was perfect for dessert.<\/p>\n

The cake is a pumpkin spice cake. Now, don’t groan about the way the pumpkin spice has taken over the season. This cake was more a spice cake with a tiny bit of pumpkin flavor. The original recipe was for a fairly thin cake with a cream cheese frosting and it was sized to serve a crowd…like four dozen folks!<\/p>\n

I decided that we didn’t need that much cake for four people, so I halved the recipe (and replaced the oil with melted butter because I like that better) and baked it in a 9-inch by 13-inch pan. That still made a fairly thin layer, so I decided to divide it by three. I stacked two of the three layers, with my own version of cream cheese\u00a0frosting in the middle and on top. The remaining third and the rest of the frosting will be used later for a dessert for another friend or friends.<\/p>\n

My frosting recipe is their recipe with the addition of two tablespoons sour cream. It gives the frosting a nice tang that helps offset the super sweetness of the confectioners sugar.<\/p>\n

Do try this cake. It’s moist and mildly spicy, with the cake not very sweet and the frosting sweet but tangy. It’s an indulgence, but you can have small pieces as I did and still have a satisfying dessert.<\/p>\n

<\/a><\/div>\n

Pumpkin Spice Cake with Cream Cheese Frosting<\/span><\/b><\/p>\n

Makes 1 – 9-inch by 6-inch layer cake, plus a single 9-inch by 6-inch cake layer<\/span><\/p>\n

Ingredients<\/span><\/span><\/p>\n

\u00b7<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0<\/span>
\n<\/span><\/span><\/span>Pumpkin cake:<\/span><\/b><\/span><\/p>\n

\u00b7\u00a0 \u00a0 \u00a0\u00a0<\/span><\/span><\/span>\u00bd<\/span>\u00a0cup melted butter, cooled<\/span><\/p>\n

\u00b7\u00a0 \u00a0 \u00a0\u00a0<\/span><\/span><\/span>\u00bd<\/span>\u00a0cup brown sugar<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>\u00bd
\ncup granulated sugar<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>2
\nlarge eggs<\/span><\/p>\n

\u00b7\u00a0 \u00a0 \u00a0\u00a0<\/span><\/span><\/span>\u00bd<\/span>\u00a0cup pumpkin pur\u00e9e<\/span><\/p>\n

\u00b7\u00a0 \u00a0 \u00a0\u00a0<\/span><\/span><\/span>\u00bd<\/span>\u00a0teaspoon baking soda<\/span><\/p>\n

\u00b7\u00a0 \u00a0 \u00a0\u00a0<\/span><\/span><\/span>\u00bd<\/span>\u00a0teaspoon baking powder<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>1\/4 teaspoon salt<\/span><\/p>\n

\u00b7\u00a0 \u00a0 \u00a0\u00a0<\/span><\/span><\/span>\u00bd<\/span>\u00a0tablespoon pumpkin pie spice<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>1
\ncups unbleached all-purpose flour<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>\u00bd
\ncup chopped toasted walnuts\u00a0<\/span><\/p>\n

\u00b7\u00a0 \u00a0 \u00a0\u00a0<\/span><\/span><\/span>\u00bd<\/span>\u00a0cup golden raisins<\/span><\/p>\n

\u00a0<\/o:p><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>For the frosting:<\/span><\/b><\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>8
\nounces cream cheese<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>4
\ntablespoons softened butter<\/span><\/p>\n

2<\/span>\u00a0 \u00a0 \u00a0\u00a0<\/span><\/span>2 tablespoons sour cream<\/span><\/p>\n

\u00b7\u00a0 \u00a0 \u00a0\u00a0<\/span><\/span><\/span>2\u00a0 tablespoons maple syrup<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>2 \u00bd
\ncups confectioners\u2019 sugar<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>\u215b
\nteaspoon salt<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span><\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span><\/span>Procedure<\/span><\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span>This cake is moist and
\ndelicious, similar to carrot cake but with a fall flavor. The rich cream cheese
\nfrosting will also remind you of carrot cake\u2014which isn\u2019t a bad thing! Do toast
\nthe walnuts before using them; toasting brings out their nutty essence.<\/span><\/i><\/p>\n

Preheat the oven to 350\u00b0F. Grease and flour a 9-inch by 13-inch cake pan; or line the pan with greased parchment.<\/span><\/p>\n

Beat the cooled melted butter and the sugars together until well blended.<\/span><\/p>\n

Beat in the eggs, then the pumpkin pur\u00e9e.<\/span><\/p>\n

\u00b7\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<\/span><\/span><\/span>Stir the baking soda, baking
\npowder, salt, and spice into the wet ingredients, then stir in the flour,
\nbeating gently to combine.<\/span><\/p>\n


\n
\u00a0 \u00a0 \u00a0 Stir in the nuts and raisins.<\/span><\/span><\/p>\n

\u00a0 \u00a0 \u00a0 Pour the batter into the prepared pan, and bake
\nfor approximately 15 to 20 minutes, or until a cake tester or toothpick
\ninserted into the middle of the cake comes out clean.<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 Cool the cake in the pan for 10 minutes, then
\nturn it onto a rack to finish cooling; or leave it right in the pan, if you\u2019ve
\nlined the pan with parchment.<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 When ready to assemble, remove the cake from the pan if not already done, turn cake right side up, and use a sharp knife to divide the cake into three 6-inch x 9-inch pieces. Reserve one of the pieces for another use.<\/span><\/span><\/p>\n

\u00a0 \u00a0 \u00a0 Place one of the pieces of cake on a serving plate or platter. Spread frosting over the whole layer and smooth. Place the second layer over the first. Spread more\u00a0<\/span><\/span>frosting<\/span>\u00a0over the top, swirling a bit once spread. If desired decorate with fall colored decorations or with toasted, chopped walnuts. Serve in 2-inch by 2-inch pieces (approximately).<\/span><\/span><\/p>\n

\u00a0<\/o:p><\/span><\/p>\n


\nTo make the frosting:<\/span><\/b>\u00a0Beat the cream cheese, butter\u00a0 and sour cream together.<\/span><\/span><\/p>\n

Beat in the maple syrup, then mix in the
\nconfectioners\u2019 sugar and salt. Adjust the consistency of the frosting with
\nadditional maple syrup or confectioners\u2019 sugar, if necessary; it should be
\nnicely spreadable.<\/span><\/p>\n

Frost the cake.
\nOnce the frosting has set somewhat, cut into squares and serve.<\/span><\/p>\n

<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Finally we were able to reschedule the missed dinner with our Healdsburg friends. The yogurt cake was long gone, but I found a recipe in a King Arthur Baking email that was perfect for dessert. The cake is a pumpkin spice cake. 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