I recall little things, milestones, and the moments in between. Each meant it was time for something. That time I turned 25? Ice cream. That time the coffee grinder broke before the morning rush? 15 hours of sleep. When I graduated from college? Drinks, and lots of ’em. Moving away to Minneapolis? White Cheddar Popcorn. Receiving my yoga certification? Let’s face it, I did yoga. There have been many more moments, some of which will reside forever in a pleasant space at the back of my mind, in which the next steps have been clear. Some occasions, though, are so glorious, so marvelous in that unexpected way you could never have guessed two years before, that they call for cake. And this, my friends, is one of those times.
See, I have actual things to celebrate these days. Things that deserve a plethora of aromatic spices. Things that make using up some of my stash of pumpkin puree worth it. Things that justify-no, demand-that we swirl pure maple syrup with cream cheese and confectioners sugar. Things that deserve the most moist and crumbly, pumpkin-packed, frosting-slathered cake we could ever imagine. Things like two year anniversaries.
Friends, I am so wonderfully humbled that, after two years together, we are still doing this. I am gorging on pumpkin cake in your honor and thanking you from the bottom of my heart for following, sharing your thoughts, and providing all-around support while I ramble about my love affair with deliciousness. Thank you. I feel so privileged to be able to share this blog with you.
One Year: Pan Con Tomate Y Manchego. Favorite!
Two Years: Spiced Brown Butter Nectarine Scones
Pumpkin Cake with Maple Cream Cheese Frosting
Adapted from Bon Appetit
CAKE:
1 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 large eggs
1 cup brown sugar
1 cup canned pure pumpkin
1/2 cup canola oil
FROSTING:
4 oz cream cheese, room temperature
2 tbsp unsalted butter, room temperature
1 cup confectioners sugar, sifted
2 tbsp pure maple syrup
CAKE:
Preheat oven to 350 degrees Fahrenheit. Lightly coat an 8×8″ baking dish with nonstick spray and line with parchment paper, leaving a slight overhang on all sides. Whisk flour, baking powder, cinnamon, ginger, salt, allspice, nutmeg, and cloves in a medium bowl. In a large bowl, whisk eggs, pumpkin, brown sugar, and oil until smooth. Stir in dry ingredients until combined. Scrape batter into prepared baking dish and smooth to the edges. Bake until edges begin to pull away from sides of dish and tester inserted into center comes out clean, about 30 minutes. Let cool completely.
FROSTING:
Use an electric mixer to beat cream cheese and butter in medium bowl. Once combined, reduce speed and gradually add confectioners sugar, then maple syrup. Spread frosting over cooled cake. Serve.
This cake is so AMAZING!!! The texture was soft and full and the frosting brought out the sweetness and spice!
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We did a pretty great job, dude! 🙂
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This looks delicious!! I love anything with cream cheese frosting.
Happy two year blogoversary!
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Liz, you would love this, if that’s the case. I can’t stop eating it! Also, thank you! 🙂
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A lovely cake … and a beautifully written post!
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Thank you! 🙂
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Those pictures a truly mouth watering!! I have never heard of maple syrup in cream cheese frosting– but with pumpkin cake it makes so much sense! brilliant! thanks for the recipe Kelsey!
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Rhonda, I hadn’t tried it before, either! Oh my goodness, is it delicious! This is one of my favorite recipes so far this year! 🙂
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I’ll have to summon it up for Thanksgiving week. thanks!
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Happy belted 2year Blog Birthday! yeah! xxx Keep on going, my dear friend! x
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Aw, thank you! It has been a pleasure. Thank you for reading and following, dear! 🙂
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You are welcome, my beloved friend! x
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I really love your blog! Your posts are all so beautiful and amazing, everything looks so good! You are such an inspiration ❤
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Thank you so much, Arielle! That’s so lovely of you to say! 🙂
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