Pumpkin Cake With Maple Cream Cheese Frosting

The crumb of this cake is very moist and velvety and the maple frosting makes you think of a cool morning with a stack of pan cakes waiting to be gobbled up. Hope you enjoy it!

For the cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea-salt
1/2 teaspoon cinnamon
1 cup sugar
1 cup coconut oil
4 eggs
1 can solid pumpkin
1 cup chopped walnuts (1/2 cup for the cake batter  1/2 cup for the topping)

Preheat oven to 350
you will need a cake pan 10×13
Mix together flour, baking soda, baking powder, salt and cinnamon then set aside. In another bowl beat eggs then add oil, walnuts,sugar and pumpkin. now stir in flour mixture.  Pour mixture in to cake ungreased cake pan smooth out and bake for 30 to 35 minutes. Poke a tooth pick into the center of the cake if it comes out clean the cake is done, if not cook 5 more minutes.  Set cake on a cooling rack until completely cook takes about 1 hour.

For the Maple Cream Cheese Frosting:

3oz cream cheese temperature
1/4 cup butter at room temperature
2 cups powder sugar
1 teaspoon maple flavoring(king Aurthur)
1 teaspoon vanilla

In the bowl of a mixer or a mixing bowl cream together cream cheese and butter.  Add powder sugar, vanilla and maple flavoring.  Turn your mixer on slowly and pulse or the powder sugar will go up in a cloud.  When the frosting looks creamy it is ready.  Now dipping your fingers into the frosting to try a taste is allow.  After the cake has cooled completely  leave in cake pan frost and sprinkle with reserved walnuts.  Now it’s time to enjoy.

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