Pumpkin Cake with Cream Cheese Frosting | Hat and Bings

Pumpkin Cake with Cream Cheese Frosting | Hat and Bings

www.umami.recipes

Recette par Andrew Bingemann de Hat and Bings.

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Cooking tools:

  • Hand mixer
  • Sifter
  • Cooling rack
  • Baking pan
  • Parchment paper
  • Toothpick
  • Oven
  • Mixing bowl
  • Whisk
  • Measuring cup
  • Measuring spoon
  • Spoon
  • Chef's knife
  • Cutting board

Ingredients

  • 1 2/3 cups fresh pumpkin puree (, I use this (Note 1)
  • 15 oz / 425g canned pure pumpkin (, 1 can (Note 1)
  • 4 large eggs (55-60g/2oz each), at room temperature )
  • 1 2/3 cups white sugar (or caster/superfine sugar, Note 2)
  • 1 cup vegetable or canola oil (or other neutral flavoured oil)
  • 2 cups plain/all-purpose flour
  • 4 tsp baking powder
  • 2 tsp cinnamon powder
  • 1 tsp cooking / kosher salt (Note 3)
  • 6 oz / 180g cream cheese (block, at room temperature (Note 4)
  • 1 cup / 225g unsalted butter (, softened)
  • 1 tsp vanilla extract
  • 4 cups soft icing sugar / powdered sugar (, sifted (Note 5)
  • 1/3 - 1/2 cup maple syrup (don't be shy!)
  • 1/2 cup pecans (, roughly chopped)

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