Foryoueats: Pumpkin Cake Recipe

Ingredients

• For the Cake:
• 8 ounces unsalted butter (about 2 sticks; 225g), softened to about 70°F (21°C)
• 14 ounces plain or toasted sugar (about 2 cups; 395g)
• 1 tablespoon baking powder
• 1 tablespoon potato flour, such as Bob's Red Mill (not potato flakes or starch; see note)
• 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 5 ounces organic egg yolk (about 1/2 cup; 140g), from about 8 large eggs, brought to about 70°F (21°C)
• 1/2 ounce vanilla extract (about 1 tablespoon; 15g)
• 3 ounces milk, brought to about 70°F/21°C (about 1/3 cup; 85g), any percentage will do
• 12 ounces pumpkin or butternut squash purée (about 1 1/3 cups; 340g), canned or homemade
• 13 1/2 ounces bleached cake flour (about 3 1/3 cups, spooned; 385g), such as Swans Down
• To Finish:
• 1 recipe Cream Cheese Buttercream
• Ground cinnamon, to taste (optional)
• 5 ounces toasted pecan pieces (about 1 cup; 140g), optional