Pumpkin Spice Layer Cake
Ingredients
Cream Cheese Frosting
Pumpkin Seed Brittle
Directions
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Heat oven to 350°. Coat two 9-inch round baking pans with nonstick baking spray.
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In a medium bowl, whisk flour, baking powder, pumpkin pie spice and salt.
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In a large bowl, beat butter until smooth, then beat in brown sugar until fluffy. Beat in eggs, one at a time, then pumpkin. On low, beat in half the flour mixture, then the milk, followed by remaining flour mixture. Stir in vanilla.
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Divide batter between prepared pans and bake 35 min, until top springs back lightly when pressed.
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Cool in pans for 10 min, then turn out and cool completely.
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Carefully cut each layer in half horizontally to create 4 layers. Place one layer, cut side down, on a cake stand and spread top only with 1/2 cup Cream Cheese Frosting. Repeat with a second layer (place layer cut side down to keep crumbs to a minimum) and 1/2 cup frosting. Sprinkle with some chopped Pumpkin Seed Brittle, if using. Repeat with remaining layers and frosting, and top with brittle, if using.
Cream Cheese Frosting
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In a large bowl, beat 1 pkg softened cream cheese and 1/2 stick unsalted butter (at room temp). Beat in 1 cup confectioners' sugar until smooth. While beating, add 1/2 cup heavy cream until fluffy. Makes 2 cups.
Pumpkin Seed Brittle
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Line a pan with nonstick foil. In a saucepan, heat 3/4 cup sugar over medium to med-high. Cook, tilting pan, 10 min or until melted and amber. Remove from heat and quickly stir in 1/2 cup raw pumpkins seeds (pepitas) and a pinch of salt. Spread onto prepared pan with a metal spoon. Let harden, then chop. Makes 1 3/4 cups.
Cake Flour Swap
If you don't have cake flour, take 1 cup AP flour, remove 2 tbsp and replace it with 2 tbsp cornstarch.