Pumpkin Cake with Cream Cheese Frosting

Name: Pumpkin Cake with Cream Cheese Frosting
Ingredients: 1 2/3 cups fresh pumpkin puree (, I use this (Note 1); 15 oz / 425g canned pure pumpkin (, 1 can (Note 1); 4 large eggs (55-60g/2oz each), at room temperature ); 1 2/3 cups white sugar (or caster/superfine sugar, Note 2); 1 cup vegetable or canola oil (or other neutral flavoured oil); 2 cups plain/all-purpose flour; 4 tsp baking powder; 2 tsp cinnamon powder; 1 tsp cooking / kosher salt (Note 3); 6 oz / 180g cream cheese (block, at room temperature (Note 4); 1 cup / 225g unsalted butter (, softened); 1 tsp vanilla extract; 4 cups soft icing sugar / powdered sugar (, sifted (Note 5); 1/3 - 1/2 cup maple syrup (don't be shy!); 1/2 cup pecans (, roughly chopped)

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Total Time

55 minutes

Prep Time

15 minutes

Cook Time

40 minutes

Rating

(75)

Ingredients

12 servings

1 2/3 cups fresh pumpkin puree (, I use this (Note 1)
15 oz / 425g canned pure pumpkin (, 1 can (Note 1)
4 large eggs (55-60g/2oz each), at room temperature )
1 2/3 cups white sugar (or caster/superfine sugar, Note 2)
1 cup vegetable or canola oil (or other neutral flavoured oil)
2 cups plain/all-purpose flour
4 tsp baking powder
2 tsp cinnamon powder
1 tsp cooking / kosher salt (Note 3)
6 oz / 180g cream cheese (block, at room temperature (Note 4)
1 cup / 225g unsalted butter (, softened)
1 tsp vanilla extract
4 cups soft icing sugar / powdered sugar (, sifted (Note 5)
1/3 - 1/2 cup maple syrup (don't be shy!)
1/2 cup pecans (, roughly chopped)

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Preparation

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Step 1

Preheat oven to 180°C/350°F (160°C fan-forced). Spray and line a large pan around 9 x 13" / 23 x 33cm with baking paper with overhang. (Note 6)

Step 2

Batter - In a large bowl, whisk together the eggs, sugar, oil and pumpkin. Add remaining ingredients and mix well.

Step 3

Bake - Pour batter into prepared pan. Bake for 40 minutes or until a toothpick comes out clean.

Step 4

Cool for 10 minutes before turning out onto cooling rack to cool completely (~ 2 hours) before frosting.

Step 5

Frosting - Spread frosting on then use the back of a spoon to make swirly dents. Drizzle over maple syrup, concentrating on the dents to create maple syrup pools! Sprinkle with pecans. Then serve.

Step 6

Frosting

Step 7

Cream butter - Place the cream cheese and butter in a bowl. Beat for 2 minutes until smooth and fluffy.

Step 8

Add the icing sugar in 3 batches, starting the beater on low after each addition to avoid a snowstorm. Once incorporated, turn the beater up to high and beat for 3 minutes or until the frosting is light and fluffy. Beat in vanilla. Use frosting immediately.