"This pumpkin cake recipe delivers all the cozy fall flavors you crave in the simplest possible way-no stand mixer, no fussy steps, and definitely no boxed mix. Just whisk your dry and wet ingredients separately, combine, and bake. The result is a tender, amber-hued cake that's rich with pumpkin flavor and the warmth of cinnamon, ginger, and allspice."
"Canned pumpkin purée keeps things easy (no need to roast and mash a pumpkin yourself), and Libby's is our go-to-it's thick enough to create a plush crumb without weighing the batter down."
"Use full-fat cream cheese. Lower-fat versions use gums and stabilizers that can give off flavors and textures. They also don't whip as well. Also, make sure to use brick-style (we like Philadelphia cream cheese). Pre-whipped cream cheese (a.k.a. spreadable cream cheese) often has added oils to help it maintain that spreadable texture."
The cake uses canned pumpkin purée and warm spices—cinnamon, ginger, and allspice—to produce a tender, amber-hued crumb. The method requires no stand mixer or fussy steps: whisk dry and wet ingredients separately, combine, and bake. Thick canned pumpkin, such as Libby's, creates a plush texture without weighing the batter down. A tangy cream cheese frosting balances the sweetness; optional maple drizzle or toasted pecans add texture and shine. Cool the cake fully before frosting to preserve a smooth, fluffy topping. The cake can be baked up to three days ahead; the batter also works for cupcakes or a 9" round pan.
Read at Bon Appetit
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