From the Thermador and Tastespotting Ultimate Recipe Contest
Submitted by: Louise Mellor
Nothing is better for Fall than PUMPKIN! This dessert is perfect for the fall, especially Thanksgiving! Warm fall flavors of pumpkin spice, cinnamon nutmeg and a little maple frosting with red walnuts never hurt anyone.
Prep time: 15 minutes
Cooking time: 40 minutes
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 Tablespoon pumpkin pie spice
2 sticks of organic unsalted butter, room temperature
1/2 cup granulated sugar
1 1/4 cup light brown organic sugar, lightly packed
4 extra-large organic eggs, at room temperature
1- 15 oz can organic pumpkin puree, not pie filling
1 teaspoon pure vanilla extract
1/2 - 8 ounce package of cream cheese (4 ounces), room temperature
1/4 stick of butter, room temperature
1 Tablespoon of pure maple syrup
1 cup of powdered sugar
splash of vanilla
pinch of sea salt
1/4 cup of toasted red walnuts
Preheat your oven to 350 degrees and adjust your rack to the center.
In a small bowl combine the flour, baking powder, baking soda, salt, and pumpkin pie spice.
In the bowl of a standing mixer cream the butter and sugars on medium speed for 3- 4 minutes or until pale and fluffy. Reduce the speed
and add in eggs 1 by 1 until completely combined.
Turn off the mixer, scrape down the sides, and add vanilla extract.
On low speed add in the dry ingredients and mix for an additional 2 minutes.
Pour into lightly buttered nonstick Bundt pan and place into the preheated oven for 35-40 minutes or until a toothpick comes out clean when inserted into the middle.
Cream together the cream cheese and butter, once smooth add the maple syrup.
|Turn down your mixer and add the powdered sugar a little at a time until smooth.
Finish with a splash of vanilla and a pinch of salt.
Drizzle frosting over the top of the cooled cake and sprinkle with walnuts.