pumpkin cake w/ maple cream
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Mmmmmm sounds yummy to me!
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(1 rating)
cook time
15 Min
Ingredients For pumpkin cake w/ maple cream
- CAKE:
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1 1/2 call purpose flour
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1 Tbsppumpkin pie spice
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1 tspbaking powder
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1 tspbaking soda
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1 tspsalt
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1 1/4 csugar
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1 stickbutter, unsalted, melted & cooled
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3 x lgeggs
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1 - 15 oz canpumpkin (not pie filling)
- MAPLE CREAM:
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1 1/2 cheavy cream, cold
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1/2 cpure maple syrup (not pancake syrup)
- GARNISH:
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1/4 cpecans, toasted & chopped
How To Make pumpkin cake w/ maple cream
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1CAKE: Adjust oven rack to middle position & preheat oven to 350 degrees F.
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2Grease 2 - 8" round cake pans, line with parchment paper, grease parchment, then flour pans.
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3Whisk flour, pie spice, powder, soda & salt together in bowl.
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4In stand mixer, beat sugar, butter & eggs on medium high speed utnil pale & fluffy, 3 minutes. Reduce speed to low, add pumpkin & mix well. Slowly add flour mixture & mix about 30 seconds & no longer.
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5Spread 1/4 (about 1 C) of mixture in each pan & spread evenly. Bake 12 - 14 minutes or toothpick comes out clean. Let cool on wire rack 10 minutes, then invert cakes, peel off parchment paper & cool completely. Repeat same procedure for the 3rd & 4th layers.
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6MAPLE CREAM & ASSEMBLY: Using a clean, dry bowl with a whisk attachment, whip cream & syrup together on medium speed until stiff peaks form, 3 minutes. Place 1 cake layer on cake plate, then spread 1/4 C of maple cream evenly over top. Repeat with all layers ending with maple cream. Top with pecans.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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