Last week our church had a housewarming party for one of our newlywed couples.
This gave me a good excuse to do some baking,
which I miss since the hubs and I are avoiding carbs and sweets.
For the couple's housewarming gift I bought them a cake plate,
then put the cake on it, adding a cute nametag to the handle on the glass domed lid.
The cake was a big hit at the party and the happy couple loved their new cake plate.
This yummy pumpkin cake is frosted with a maple cream cheese and garnished with toffee bits.
Here's the recipe for the cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
4 large eggs
2 cups canned pumpkin (not pumpkin pie mix)
1 cup sugar
1 cup brown sugar
2/3 cup canola oil
Sift together dry ingredients.
Mix eggs, pumpkin, sugars and oil together.
Add the dry ingredients and mix until combined.
Preheat oven to 350 degrees.
Grease and flour two nine inch cake pans. Line bottom of pans with parchment paper.
Bake for 30-35 minutes or until cake tester inserted in middle of cake comes out clean.
8 oz. room temperature cream cheese
1/2 cup room temperature butter
1 teaspoon Mapleine flavoring
(amounts for other types of maple flavoring may vary)
1 teaspoon vanilla
Cream together with electric mixer.
Add 1 lb powdered sugar.
Beat until frosting is creamy adding a few drops of milk if frosting seems too stiff.
Once the cake is completely cool, frost cake and sprinkle top with Heath Toffee Bits.
Recipe adapted from Ina Garten's recipe found here.
It's almost Friday, friends!
Have a HAPPY, HAPPY Friday
a safe and BLESSED weekend.