Wilton Cake: Course 1, Cake 2

This cake is amazing, if you are a pumpkin fan like I am you have to try it. It taste like pumpkin pie that's actually a cake. I sent this cake to work with Dan and his co-workers loved it too. I am planning on making it again for his office for Thanksgiving. This cake is also my cake for the second Wilton cake for course two. Overall I am fairly happy with the way it turned out. Sadly I did not get a picture of the inside of the cake, maybe I'll remember next time.

Pumpkin Spice Cake:

Joy of Baking

Ingredients:

1/2 cup (113 grams) unsalted butter, room temperature
1 1/4 cups (270 grams) light brown sugar
2 large eggs
1 cup fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)
1 teaspoon pure vanilla extract
2 cups (200 grams) sifted cake flour
1/4 teaspoon baking powder
1 teaspoon (5 grams) baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup (120 ml) buttermilk, room temperature
For Frosting:
8 ounces (228 grams) cream cheese, room temperature
1/4 cup (56 grams) unsalted butter, room temperature

Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven.

Butter and flour (or spray with Baker's Joyor Pam) two - 8 or 9 inch cake pans. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2-3 minutes).

Add the eggs, one at a time, mixing well after each addition.

Add the pumpkin puree and vanilla and beat until incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. (I sifted them)

Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.

Divide the batter in half and then pour the batter into the prepared pans.

Bake for approximately 25 - 30 minutes (mine baked in 18 minutes), or until a toothpick inserted in the middle comes out clean.

Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans.

Cool completely before frosting.

Pumpkin Pancakes

I am looking forward to fall and what a great first fall recipe these pancakes are. I have already made these twice because they are a true crowd pleaser. *These pancakes take longer to cook than most pancakes because they are thick* They also reheat well and are pretty good cold. Try topping them with real maple syrup and cool whip.

Pumpkin Pancakes:

Ingredients:

2 cups all-purpose flour
3 tablespoons brown sugar

3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk (1 1/4 c milk ¼ c half and half)
12 oz pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons white vinegar

Directions:
1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, sugars, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.