Pumpkin Cake With Caramel Cream Cheese Frosting Recipes

PUMPKIN SPICE LAYER CAKE WITH CARAMEL AND CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch cake pans with 1 1/2-inch-high sides, tapping out any excess flour. Whisk first 9 ingredients in large bowl. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl. Add eggs 1 at a time, beating to incorporate between additions. Mix in orange peel. Add flour mixture; beat on low speed just to blend. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 33 minutes. Cool in pans 10 minutes. Invert onto rack, then turn top side up and cool completely.
• For frosting:
• Sprinkle 1/2 cup powdered sugar over bottom of small nonstick skillet. Cook over medium heat until sugar melts (do not stir). Continue cooking until sugar turns deep amber, stirring occasionally, about 2 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve. Stir in remaining 1 tablespoon cream. Strain into small bowl. Cool caramel to room temperature.
• Sift remaining powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl. Gradually beat in powdered sugar. Beat in cooled caramel. Cover and chill frosting until firm enough to spread, about 2 hours.
• Using long serrated knife, trim rounded tops from cakes. Place 1 cake layer on cake plate, cut side up. Spread 3/4 cup frosting over. Place second cake layer, cut side down, atop frosting. Cover top and sides of cake with remaining frosting, creating smooth surface. DO AHEAD: Can be made 2 days ahead. Cover with cake dome or large bowl and chill. Let stand at room temperature 2 hours before serving.
• Sprinkle candied orange peel over top of cake. Cut into wedges and serve.
• Available seasonally at most supermarkets and year-round at specialty foods stores and from chefshop.com.

PUMPKIN-CARAMEL POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat all Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake.
• While cake is still warm, gently spread 1 cup caramel sauce over cake, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
• When ready to serve, spread frosting evenly on top. Drizzle with 2 tablespoons caramel sauce. Cut into 4 rows by 4 rows. Store covered in refrigerator.

PUMPKIN CAKE WITH CARAMEL-CREAM CHEESE FROSTING

Steps:

• Make the frosting: In a medium saucepan, combine the sugar, water, vanilla bean and seeds.
• Cook over high heat, stirring, until the sugar is dissolved.
• Using a wet pastry brush, wash down any crystals from the side of the pan.
• Cook over moderate heat without stirring until a medium-dark amber caramel forms, about 9 minutes.
• Remove from the heat and immediately stir in the butter and heavy cream. (Don't worry if the butter separates.)
• Discard the vanilla bean.
• Transfer the caramel to the large bowl of a standing mixer fitted with a whisk and beat at low speed until the caramel cools slightly and comes together, about 5 minutes.
• With the machine on, beat in the cream cheese, 1 cube at a time and beating well between additions, until silky.
• Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.
• Meanwhile, make the cake: Preheat the oven to 350°.
• Butter and flour two 8-inch round cake pans.
• In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
• In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes.
• Beat in the oil, then beat in the pumpkin puree.
• Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.
• Pour the batter into the prepared pans and smooth the tops.
• Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean.
• Let the cakes cool on a rack for 20 minutes.
• Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.
• Place one layer on a plate and spread with 1 cup of the caramel-cream cheese frosting.
• Top with the second layer and frost the top and side.
• Refrigerate the cake for 2 hours before serving.
• Serve cold or at room temperature.