Pumpkin Cake With Maple Syrup Cream Cheese Frosting
This pumpkin cake with maple syrup cream cheese frosting recipe is the perfect cake to welcome the Autumn season in. Canned pumpkin is available in stores all year, however, so this spiced cake recipe can be enjoyed any month. This pumpkin cake has a fluffy texture expected from other cake recipes, but has the bonus of pumpkin spice for a unique taste. If you don’t have pumpkin spice on hand, any mixture of common desserts spices, like cinnamon or nutmeg will do. If you aren’t a fan of cloves or another spice, this would give you the option of doctoring the spice mix to fit your taste buds. The most interesting part of this cake is the accompanying frosting recipe, which involves cream cheese and maple syrup. Although pancake syrup is more affordable, it is essential that you use pure maple syrup because it has the best taste. Pancake syrup is also made up of primarily corn syrup, whereas maple syrup is the processed sap from sugar maple trees.
Just a look at the photo of this pumpkin cake recipe with maple syrup frosting and your mouth is sure to water. This is the perfect cake recipe for the fall season, with a lovely orange color and creamy frosting perfect for your holiday dinners. The nice thing about this pumpkin cake recipe is the smell of your house when baking, all thanks to the pumpkin spiced used in the cake recipe. And the creamy maple frosting is sure to be a favorite with cream cheese, real butter, pure vanilla extract and pure maple syrup; it doesn't get much better than that.
The canned pumpkin in the pumpkin cake recipe gives this cake recipe a moist crumb. The cake recipe is easy to put together, and there is nothing quite like the cozy pumpkin spice flavor in pumpkin cake. Make sure when you are starting the maple frosting that your cream cheese and butter are at room temperature, this is crucial to making the icing come together. This pumpkin cake recipe needs one 15 ounces can of pumpkin. If you are lucky enough to have a garden that you've grown pumpkins, or maybe you've picked up a pumpkin at the farmers market, you can puree the pumpkin for the pie recipe instead. 15 ounces of pumpkin is equal to about two cups of pureed pumpkin. You can puree the pumpkin a day or two in advance and put it in the fridge until you are ready to make the pumpkin cake recipe. Puree pumpkin can stay in the fridge in a tightly sealed container for up to three days. You can also store it in the freezer for up to six months.
To use fresh pumpkin, you will have to start by cutting the pumpkin in half, removing all the seeds (which can also be roasted later for a tasty snack recipe) and fibrous strings and then roasting in the 375-degree oven for about one hour. Make sure to let the pumpkin cool down before scooping out the pumpkin and then putting into your blender or food processor. It is important to drain out any liquid from the roasted pumpkin before blending. You can do this by putting the pumpkin flesh into a sieve and letting the liquid stand for an hour. Make sure to press lightly to remove any liquid. Some cotton cheesecloth will also work for this.
A little bit about maple syrup. This maple frosting recipe calls for one tablespoon of pure maple syrup. This is important because you want to use real maple syrup and not syrup or butter syrup. If you are not familiar with real maple syrup, you will want to give it a try. Real maple syrup comes from real trees. And yes it will cost you a bit more, it is well worth the investment. Real maple syrup is still considered sweetener, but it does offer some nutrition. Real maple syrup has some calcium, manganese, zinc and riboflavin. Imitation syrup as they call it is full of bad ingredients to contain white sugar and corn syrup which is really quite unhealthy. The best maple syrup comes from natural organic trees. You can find good sized bottle of pure maple syrup if you shop around, when you find the best price make that your source for real syrup, and do away with the imitation syrup. This maple frosting recipe for the pumpkin cake recipe calls for real maple syrup. **
Makes one 10-inch bundt pan. 16 servings
This is a printable recipe.
3 cups all purpose flour
1 Tablespoon baking powder
2 teaspoon baking soda
2 teaspoon pumpkin pie spice
1 teaspoon salt
1 cup granulated sugar
1 cup light brown sugar; packed
1 (15oz) can canned pumpkin
1 cup vegetable oil
6 ounces cream cheese, at room temperature
3 Tablespoons butter, at room temperature
1/2 teaspoon pure vanilla extract
1 Tablespoon pure maple syrup
2 cups confectioners' sugar
Preheat oven to 350F.
Grease and flour a 10-inch tube pan.
In a bowl, stir the flour, baking powder, soda, pumpkin pie spice and salt together; set aside.
In a large mixing bowl,using an electric mixer, beat the eggs until fluffy; add the sugars. Beat until very thick.
Stir in the canned pumpkin and oil, until smooth.
Slowly mix in the the flour mixture to the wet ingredients and beat thoroughly to combine.
Pour into the prepared pan.
Place into the preheated oven and bake for one hour or until cake tester inserted near the center comes out clean.
Remove and place the pan on a cooling rack.
Cool for 10 minutes before removing from the pan.
Cool completely on a wire rack before frosting.
Place the cream cheese and butter into a mixing bowl and use an electric mixer to beat until creamy smooth.
Beat in the vanilla extract and maple syrup.
With the mixer still on low, slowly add the confectioners' sugar, a little at a time until smooth and it reaches a good spreading consistency.
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Nutrition Facts for: Pumpkin Cake With Maple Syrup Cream Cheese Frosting From Grandmother's Kitchen
Ingredients: All purpose flour, baking powder, baking soda, pumpkin pie spice, salt, eggs, granulated sugar, light brown sugar, canned pumpkin, vegetable oil, cream cheese, butter, vanilla extract, maple syrup, confectioners' sugar.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for servings. * Per Serving: Calories 429, Calories from Fat 188, Total Fat 20.9g 32%, Saturated Fat 6.8g 34%, Cholesterol 58mg 19%, Sodium 374mg 16%, Potassium 218mg 6%, Carbohydrates 57.6g 19%, Dietary Fiber 1.5g 6%, Sugars 37.3g, Protein 4.9g, Vitamin A 88%, Vitamin C 2%, Calcium 8%, Iron 11%
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