Wednesday, November 19, 2008
One of the things that makes our place smell spectacular at this time of year is pumpkin cake.
Here are two ways (my favorite coming soon...) to make either a pumpkin roll cake or some yummy bars that will make it feel officially like fall...even if it is 80 degrees, like it has been here in LA.
I used a 10 x 15 jelly roll pan, greased the pan then lined it with wax paper, then greased the wax paper. greeeeasy. delicious... ~
Pumpkin Mini-Rolls or Bars
this recipe is a bit more moist in the cake dpt, and uses more of a cream cheese frosting for the filling
3/4 cups flour
1 cup sugar
3/4 cups pure pumpkin puree
1 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
a small pinch of nutmeg
8oz cream cheese, softened
5 T. Butter
1 cup powdered confectioners sugar
1/2 tsp vanilla
about 1 cup crushed pecans
If you want to go with a roll- dust a thin kitchen towel with powdered sugar so you can roll it up (more on this in the next pumpkin roll post!)
Preheat oven to 375
In a medium bowl, whisk together the flour, baking soda and spices.
Using a stand mixer with the whisk attachment, or a hand mixer (or a whisk & bowl if you are a total badass, which I am not) mix the eggs and sugar, until bright and well combined. Add the pumpkin to the eggs and sugar and mix until fully incorporated, slowly sift in the flour/spice mixture. Pour into the jelly roll pan and make sure the batter spreads evenly to each corner, tip it slightly in all directions. Bake for 15-17 minutes....
While the pumpkin cake is baking, whip up the frosting!
Combine all frosting ingredients using a stand mixer with the paddle attachment.
Remove cake from the oven...to make bars let the cake cool a few minutes, then invert the cake onto a sheet of wax paper and let cool completely before frosting.
Cut the cake in half (so if the jelly roll is 10 x 15 you want two 10 x 7.5 inch pieces) frost 1 half of the cake with the frosting, sprinkle with pecans and layer the other half on top. Frost the top, sprinkle with pecans and cut into bars~ (not pictured, got totally scarfed, really FAST!)
Remove cake from the oven and let cool 2 minutes, then dust the top with powdered sugar, cover with another piece of wax paper and flip out onto a flat surface removing the pan. Roll the cake up (not too tight) and let cool about 20-30 minutes...unroll and remove the top wax paper. Frost and cut in half, then into thin strips to make "mini-rolls", slice & top with crushed pecans. (this is also a good way to do the roll if you are going for a full sized roll cake and part cracks or breaks!)