Pumpkin Cake

Name: Pumpkin Cake
Yield: makes enough for one 3-layer 8-inch cake, one 2-layer 9-inch cake, or about 3 dozen cupcakes
Ingredients: 3 1/4 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon salt; 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature; 2 cups packed light brown sugar; 3 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 2 cups pumpkin puree; 1 1/2 cups buttermilk

December 22, 2011

We serve this seasonal cake from October through December, but it’s so good that people ask for it all year-round. I especially love it with the “Sassy” Cinnamon variation on the Vanilla Icing (page 136), though Cream Cheese Icing (page 144) and the Cinnamon variation on the Cream Cheese Icing (page 144) are good matches as well. Pumpkin Cake or cupcakes are a great dessert to contribute to Thanksgiving dinner, and are often a welcome variation to all the pies.

Recipe notes

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