Pumpkin Spiced Cake

Name: Pumpkin Spiced Cake
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8 to 10 servings
Ingredients: 1 3/4 cups (245 g) unbleached all-purpose flour; 1 tsp (5 ml) baking powder; 1 tsp (5 ml) baking soda; 1/2 tsp (2.5 ml) ground cinnamon; 1/4 tsp (1 ml) ground nutmeg; 1 pinch ground cloves; 3/4 cup (170 g) unsalted butter, softened; 1 1/2 cups (360 g) lightly packed brown sugar; 3 eggs; 1 1/2 cups (375 ml) homemade or store-bought unsweetened pumpkin purée (see note); 1 package (8 oz/250 g) cream cheese, softened; 1/4 cup (57 g) unsalted butter, softened; 2 cups (260 g) icing sugar; 2 oz (55 g) white chocolate, melted and cooled; 1 recipe Candied Pecans (optional)

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Preparation 35 MIN

Cooking 30 MIN

Cooling 2 H
Makes 8 to 10 servings
Freezes

Ingredients
Preparation

Ingredients

Cake

1 3/4 cups (245 g) unbleached all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2.5 ml) ground cinnamon
1/4 tsp (1 ml) ground nutmeg
1 pinch ground cloves
3/4 cup (170 g) unsalted butter, softened
1 1/2 cups (360 g) lightly packed brown sugar
3 eggs
1 1/2 cups (375 ml) homemade or store-bought unsweetened pumpkin purée (see note)

Frosting

1 package (8 oz/250 g) cream cheese, softened
1/4 cup (57 g) unsalted butter, softened
2 cups (260 g) icing sugar
2 oz (55 g) white chocolate, melted and cooled
1 recipe Candied Pecans (optional)

Preparation

Cake

With the rack in the middle position, preheat the oven to 350°F (180°C).
Butter and line two 8-inch (20 cm) springform pans with parchment paper.
In a bowl, combine the flour, baking powder, baking soda and spices. Set aside.
In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, beating until smooth. Add the pumpkin purée and beat until incorporated. With a wooden spoon, add the dry ingredients. Spread the batter evenly in the prepared pans.
Bake for about 30 minutes or until a toothpick inserted in the centre of the cakes comes out clean. Let cool for 10 minutes. Unmould and let cool completely.

Frosting

In a bowl, using an electric mixer, beat the cream cheese with the butter and icing sugar until smooth. Drizzle in the chocolate, beating constantly. If it's too soft, refrigerate for 15 minutes before frosting the cake.
With a serrated knife, slice off the rounded top of one cake. Spread the cut surface with a third of the frosting. Cover with the second layer and cover the cake with the remaining frosting. Garnish with Candied Pecans, if desired.