I made this super simple and very, very delicious cake this weekend for my parents’ paella party on Saturday night. Nothing could trump a paella but this cake was perfect for finishing off the night with the sweet taste of fall.
what you need:
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour, plus more for pan
1 teaspoon ground cinnamon
1/4 teaspoon ground clove
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups sugar
2 large eggs
1 cup canned pumpkin
1/2 cup warm (110 degrees) milk
what you do:
1. Heat the oven to 350 degrees. Butter or spray with Pam a 9-by-2-inch round cake pan.
2. In a large bowl, sift together flour, cinnamon, cloves, salt, baking powder, and baking soda; set aside.
3. 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 and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.
4. Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 50 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.
for the icing:
4 tablespoons unsalted butter
1 cup sifted confectioner’s sugar
1 teaspoon pure vanilla extract
1 to 2 tablespoons milk
1. 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.
2. 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.
3. Using an offset spatula, spread icing over top of cake 🙂
recipe adapted from Martha Stewart
