PUMPKIN SPICE CAKE WITH CINNAMON BROWN SUGAR CREAM CHEESE FROSTING AND PEPITA BRITTLE
Yields: 6-8 servings
 
INGREDIENTS
FOR THE CAKE
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ½ cup packed light-brown sugar
  • ½ cup granulated sugar
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • 2 large eggs, lightly beaten
  • 1 cup pumpkin puree
FOR THE FROSTING
  • 8 ounces cream cheese, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • ¼ cup light-brown sugar
  • 1 teaspoon vanilla
  • ½ teaspoon ground cinnamon
  • 4 cups powdered sugar
FOR THE PEPITA BRITTLE
  • 1 cup granulated sugar
  • ¼ cup water
  • 1 tablespoon unsalted butter
  • ½ cup pepitas (hulled pumpkin seeds)
PREPARATION
CAKE
  1. Preheat oven to 350 degrees. Line a quarter sheet pan (13x9-inch) with parchment paper, spray with non-stick cooking spray and set aside.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
  3. In a large bowl, whisk together, brown sugar, granulated sugar, butter, eggs, and pumpkin puree. Add dry ingredients and whisk until smooth.
  4. Pour batter into prepared baking sheet, using a spatula to spread evenly to edges. Bake until top is lightly browned and a cake tester inserted in the center comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cool completely.
FROSTING
  1. In an electric mixer fitted with the paddle attachment, cream butter and cream cheese until light and fluffy.
  2. Beat in brown sugar, vanilla, and cinnamon until fully incorporated.
  3. Gradually add powdered sugar in small portions, scraping down the sides with each addition. Beat on medium speed until desired consistency is reached.
BRITTLE
  1. Line a sheet pan with parchment paper or silicone baking mat. Spread pepitas in a single layer in the center of the sheet and set aside.
  2. In a small saucepan bring granulated sugar and water to a boil over medium heat, swirling until a golden brown color is reached.
  3. When golden brown, immediately remove from heat, stir in butter until smooth and pour over pepitas.
  4. Allow to cool and harden completely before breaking into bite sized pieces.
ASSEMBLY
  1. Gently run knife around edge of cake to loosen from sides of pan. Turn over onto work surface and peel away the parchment paper.
  2. Using a 6-inch cake ring cut out two full circles and two partial circles from your sheet cake.
  3. Place cake ring on serving platter and line with a 4-inch tall strip of acetate.
  4. Place a full circle of cake into the bottom of the cake ring and top with a thick layer of frosting. Scatter a handful of pepita brittle pieces on top of the frosting, making sure not to cover the entire surface area.
  5. Place the two partial circles into the cake ring, pushing up against opposite sides to create a gap down the middle. Tightly wedge the remaining cake scraps into the gap to create a full layer of cake. Top with a thick layer of frosting and an additional small handful of pepita brittle.
  6. Place the final full round on top of the cake and gently press down to even out layers. Top with a final thick layer of frosting and a thick layer of the remaining pepita brittle.
  7. Freeze cake for 30 minutes to an hour before carefully lifting cake ring off of cake and peeling away acetate.
  8. Store in the refrigerator until ready to serve. Slice with a sharp knife while still cold then allow slices to rest for 15-20 minutes at room temperature before serving.
Recipe by Bake Love Give at http://bakelovegive.com/pumpkin-spice-cake/