Recipe

Pumpkin Cake Recipe

Add Step-by-Step Photos	Lorilyn / All my dishes 5 months, 3 weeks ago This is a slightly modified Martha Sewart recipe. It's a yummy, moist cake, but not overly sweet. It's great for breakfast with a strong cup of coffee the day after Thanksgiving. Prep:15m Cook:75m Servings:12	Lorilyn
	fall thanksgiving pumpkin spice

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Ingredients

Cake:

1 stick unsalted butter, room temperature

1 2/3 cups all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 cups sugar

2 large eggs

1 cup pumpkin puree

1/2 cup warm milk

Icing:

4 tablespoons unsalted butter

1 cup sifted confectioner's sugar

1 teaspoon vanilla extract

1 to 2 tablespoons milk

Pecan halves

Directions

Heat the oven to 350 degrees.

Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.

In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes.

Add eggs, and beat until combined.

Add pumpkin puree and milk; beat until combined.

Add reserved flour mixture; beat on low speed until just combined.

Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes.

Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.

Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with pecan halves.

Icing:

In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes.

Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.

Add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable.

Let cool 5 minutes. Use immediately.

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