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Pumpkin Cake with Cream Cheese Frosting

Posted Nov 04 2009 10:01pm



Good Evening!

Check out the frosting on this fabulous cake.  Yum!  I admit that particular piece had a lot of frosting on it because it was for me.  I freaking love cream cheese frosting and this cake was quite delightful.  I got the recipe from the new Cooking Light  Nov. 2009 issue.  I did make a few tweaks to the recipe so the recipe below is how I made it. 

Pumpkin Cake with Cream Cheese Frosting

Ingredients

  • Cake:
  • 1 cup all-purpose flour 
  • 1 1/4 cup whole wheat pastry flour
  • 2 1/2  teaspoons  baking powder
  • 2  teaspoons  ground cinnamon
  • 1 tsp ginger
  • 1 tsp allpice
  • 1/2 tsp nutmeg
  • 1/4  teaspoon  salt
  • 1  cup  packed brown sugar
  • 1/4  cup  butter, softened
  • 1  teaspoon  vanilla extract
  • 2  large eggs
  • 1  (15-ounce) can pumpkin puree
  • Cooking spray

  • Frosting:
  • 2  tablespoons  butter, softened
  • 1/2  teaspoon  vanilla extract
  • 1  (8-ounce) package 1/3-less-fat cream cheese
  • 2  cups  sifted powdered sugar

Preparation

1. Preheat oven to 350°.
2. To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flour, baking powder, spices, and salt in a small bowl, stirring with a whisk.
3. Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
4. To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.

So the Pumpkin Cake was the highlight of the day but I did eat a few other things than just cake piled high with frosting.  Lunch was my my favorite AB & B on Cinnamon Raisin Ezekiel English Muffin.  It has been a few days since I have had one of these and I can only go so many days without having my favorite.  This meal is just like oatmeal, I never tire of it!



I did pick up another jar of Maranatha Almond Butter and decided to give the No-Stir variety a try.  I like it but really prefer the Raw and Creamy version.  I need to mix up my nut butter and banana combo and might have to order some specialty nut butter.  Does anyone have any suggestions?

Next up was my afternoon snack- another favorite  Greek Berry Crunch Parfait.




Enjoyed every bite.

I concluded the day with another Abby Salad.  I have to say today has been a very typical day of eats for me.  It also included my 4 favorite go-to meals:

1) Fruit and Nut Oatmeal Combo
2) Nut Butter and Banana on Ezekiel English Muffin
3) Greek Yogurt with Fruit and Go Lean Crunch
4) Abby Salad

and of course I love to top the night off with dessert.  Very good day of eats.


 
 
Cranberry Cauliflower Crunchy Salad 

2 cups spinach, chopped
1/2 cup Mann's Sunny Shores Broccoli Slaw
1/2 cup raw cauliflower, chopped
1/2 yellow bell pepper, chopped
1/4 cup of red onion, chopped
3 baby carrots, chopped
1 tbsp dried cranberries
1 tbsp sliced almonds

Dressed with 1 tbsp of dijon mustard, 1 tbsp balsamic vinegar and a splash of olive oil.

The kitchen is officially closed for me tonight and I am fixing myself a nice mug of green tea.  Have a great evening and I will check back tomorrow.

P.S. - The cake is worth making!


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