Caramel-Pumpkin Cakes

Caramel Pumpkin Cakes
China pattern: Wedgwood Tonquin Ruby

These Caramel-Pumpkin Cakes have a dulce de leche center.

Caramel-Pumpkin Cakes
Yield: 15 servings • Preparation: 1 hour • Bake: 25 minutes
Write a review
Print
Ingredients
  1. 1 cup salted butter, softened
  2. 1 cup sugar
  3. 3 large eggs
  4. 1 (15-ounce) can pumpkin puree
  5. 2½ cups all-purpose flour
  6. 2 teaspoons baking soda
  7. 1½ teaspoons ground cinnamon
  8. 1 teaspoon baking powder
  9. ½ teaspoon salt
  10. ½ teaspoon ground ginger
  11. ¼ teaspoon ground nutmeg
  12. 1 (13.4-ounce ) can dulce de leche
  13. 1 recipe Cream Cheese Frosting (recipe follows)
Instructions
  1. Preheat oven to 350°.
  2. Spray a 13-x-9-inch baking pan with cooking spray. Line pan with parchment paper, and spray again. Set aside.
  3. In a large bowl, combine butter and sugar. Beat at high speed with a mixer until light and fluffy, approximately 5 minutes. Add eggs to butter mixture, one at a time, beating well after each addition. Reduce mixer speed to low, and add pumpkin puree, beating until incorporated. (Mixture will look curdled.) Set aside.
  4. In a medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, ginger, and nutmeg, whisking well. Add flour mixture to pumpkin mixture, beating at low speed until incorporated.
  5. Spread batter evenly into prepared pan. Tap pan on countertop several times to reduce air bubbles.
  6. Bake until a wooden pick inserted in center of cake comes out clean, approximately 25 minutes. Let cake cool completely in pan.
  7. Turn cooled cake out, rounded side up, onto a cutting surface. Using a long serrated knife and a gentle sawing motion, level cake by trimming dome from cake. Invert cake. Trim and discard edges from cake. Cut cake into 15 (2¼-inch) squares. Cut squares in half horizontally.
  8. Place dulce de leche in a resealable plastic bag with one corner snipped off. Pipe dulce de leche onto centers of bottom halves of cake squares, leaving space to pipe a border of Cream Cheese Frosting around edges.
  9. Place frosting in a piping bag fitted with a medium-star tip (Wilton #21). Pipe a straight border around edges of bottom halves of cake squares. Set aside.
  10. Using an offset spatula, spread dulce de leche in an even layer onto top halves of cake squares. Place top halves of cake (dulce de leche sides up) on bottom halves. Pipe a Cream Cheese Frosting border around edges of tops of cake stacks. Place cake stacks in a covered container, and refrigerate until serving time.
Notes
  1. • Cake can be baked a week in advance, left whole, wrapped in plastic wrap, placed in an airtight container, and frozen. Let thaw before cutting and assembling.
TeaTime Magazine http://teatimemagazine.com/
Cream Cheese Frosting
Yield: 2 cups • Preparation: 15 minutes
Write a review
Print
Ingredients
  1. ½ cup salted butter, softened
  2. 1 (8-ounce) package cream cheese, softened
  3. 4½ cups confectioners’ sugar
  4. 1 teaspoon vanilla extract
Instructions
  1. In a large bowl, combine butter, cream cheese, confectioners’ sugar, and vanilla extract. Beginning at low speed and increasing to high speed, beat with a mixer until light and fluffy.
TeaTime Magazine http://teatimemagazine.com/
From TeaTime September/October 2015

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.