Pumpkin Cake with Goat Cheese Frosting

So, what happens when you bake a cake late at night and then frost it early the next morning? You don’t take pictures! But, that’s okay. I don’t need pictures to tell you how delicious this cake is. I do have this lovely final picture though…

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With Thanksgiving this week this Pumpkin Cake with Goat Cheese Frosting is my final pumpkin dessert of the season. I can’t say it’s the best as that title goes to the Pumpkin Tiramisu I posted about last month, but, it’s definitely a close second, and I am sure would be a welcome addition to your Thanksgiving dessert table. I actually made it for a Friendsgiving celebration I had with some wonderful friends last weekend. If you’ve never had your own Friendsgiving celebration I strongly advise you to have one next year. There’s absolutely no drama and you get to spend some time with people who are just as important or in some cases more important to you than your own family!

Here are some quick notes about this cake though… Definitely go with the freshly grated nutmeg and don’t try to substitute ground ginger for the freshly grated ginger, trust me, these two things make a huge difference in the flavor. I speak from experience. Make your own buttermilk by combining vinegar (or lemon juice) and milk (for this cake, I used 1/2 tablespoon of vinegar and 1/2 cup 2% milk to make the buttermilk.) And finally, if you’re not a fan of goat cheese go with a simple cream cheese frosting. You can never go wrong with cream cheese frosting.

So, however you’re spending your Thanksgiving I hope it’s one with delicious food, sweet desserts and great company. And remember, no matter what has happened in life there is ALWAYS something to be grateful for!

 

Pumpkin Cake

Ingredients:

2 sticks unsalted butter, at room temperature

2 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

3/4 teaspoon freshly grated nutmeg

1/2 teaspoon salt

2 cups light-brown sugar

3 large eggs

1 1/2 cups solid-pack pumpkin

1 teaspoon pure vanilla extract

3/4 teaspoon grated peeled fresh ginger

1/2 cup buttermilk*

*To make your own combine 1/2 tablespoon vinegar (or lemon juice) with 1/2 cup milk – I used 2%. Let stand for 5-10 minutes at room temperature. When the milk is ready it will have thickened and you will see small curdled bits.

Directions:

Preheat oven to 350 F. Prep two 8-inch round pans, either by spraying them with baking spray (what I did) or brush the pans with butter, line the bottoms with parchment paper, butter the parchment paper then dust the pans with flour, tapping out the excess.

In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

With an electric mixer (or stand mixer) beat the butter and brown sugar on medium speed until pale and fluffy, 3 to 4 minutes. Beat in the eggs, 1 at a time. Then beat in the pumpkin and finally the vanilla and ginger. Reduce the speed to medium and add the flour in the batches alternating with 2 batches of the buttermilk, beating until just combined, scraping down the sides of the bowl as necessary.

Divide the batter evenly between the prepared pans. Bake until the cakes are golden brown, the edges pull away from the sides of the pan and a cake tested comes out clean, about 30 -35 minutes. Transfer the pans to a wire rack to cool for 15 minutes. Turn out the cakes onto the racks to cool completely.

Place the bottom layer of the cake on a cake stand (or board) and spread half of your desired frosting evenly over the cake. Top with the second layer and evenly spread the remaining frosting over the cake.

Recipe from Martha Stewart

 

Goat Cheese Frosting

Ingredients:

1 pound (2 – 8oz bars) cream cheese, at room temperature

8 ounces soft goat cheese, at room temperature

1/2 cup confectioners’ sugar

Directions:

Beat cheese until combined, then gradually add sugar and continue beating until smooth and creamy.

Recipe from Martha Stewart

Pumpkin Roll

A few weeks ago I brought you Pumpkin Custards and this week I am bringing you a Pumpkin Roll. I’ve seen recipes for jelly rolls and such but was always intimidated to try them because I just wasn’t sure how the whole rolling and unrolling of the cake would work out for me, but thankfully I gave it a try with this Pumpkin Roll because it was quite delicious – the combination of pumpkin cake and cream cheese frosting is right up there with the combination of peanut butter and chocolate.

I began by making the batter… In a small bowl I whisked together the dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, ginger and kosher salt). In the bowl of my stand mixer I beat sugar and eggs until they were thick and then added in pure pumpkin and finally stirred in the flour mixture. Once it was all combined I spread it onto a parchment lined jelly roll pan; I sprayed the pan itself and the parchment paper with baking spray.

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After baking it in a preheated 375 F oven for about 12 minutes, I immediately removed the cake from the pan and placed it on a clean kitchen towel that I dusted with confectioners’ sugar. I then rolled the cake and towel together starting with the narrow end. It is crucial to dust the towel with the sugar to ensure it won’t stick and will easily unroll. Following that I placed it on a wire rack to cool completely.

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I let it cool for about 2 hours and then unrolled it and spread a cream cheese filling over the cake.

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After rolling it up again I wrapped it in plastic wrap and refrigerated it for about an hour so it could set.

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After unwrapping it I dusted it with confectioners’ sugar and immediately enjoyed a slice.

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Pumpkin Roll

Ingredients:

Cake:

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/2 teaspoon kosher salt

3 large eggs

1 cup granulated sugar

2/3 cup pure pumpkin

Confectioners’ sugar

Filling:

1 8oz. package cream cheese, at room temperature

1 cup sifted confectioners’ sugar

6 tablespoons unsalted butter, at room temperature

1 teaspoon vanilla extract

Directions:

Preheat oven to 375 F. Spray a 15 x 10 inch jelly roll pan with baking spray and line it with parchment paper. Spray the parchment paper with baking spray as well. Alternatively you could also use flour and butter instead of baking spray. Sprinkle a cotton kitchen towel with confectioners’ sugar.

In a small bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and kosher salt. Beat the eggs and granulated sugar in a large mixing bowl until thick and then add in the pumpkin. Stir in the flour mixture. Spread the batter evenly into the prepared jelly roll pan.

Bake for 12 – 14 minutes, until the top of the cake springs back when touched. Immediately remove the cake from pan and turn it onto the prepared kitchen towel. If the parchment paper sticks to the cake, carefully remove it. Roll the cake and the towel together starting with the narrower end. Cool on a wire rack.

To make the filling, beat the cream cheese, confectioners’ sugar, butter and vanilla extract with a mixer until smooth.

Once cooled, carefully unroll the cake and spread the cream cheese mixture over the cake. Reroll the cake – without the towel – and wrap in plastic wrap and refrigerate for at least an hour so the cake can set. When ready to serve, sprinkle the cake with confectioners’ sugar.

Recipe slightly modified from Libby’s Pumpkin Roll