Marthas Pumpkin Spice Cake Recipes

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PUMPKIN-SPICE-LATTE CAKE



Pumpkin-Spice-Latte Cake image

This Pumpkin-Spice-Latte Cake is espresso and spice scented with a dense, moist texture of a gingerbread.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Number Of Ingredients 13

1 stick unsalted butter, melted, plus more for pan
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
4 teaspoons instant espresso powder, plus more for dusting
1 1/2 teaspoons Pumpkin-Pie Spice
3/4 teaspoon kosher salt
2 large eggs, room temperature
3/4 cup pure pumpkin puree
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2/3 cup whole milk, room temperature
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment; butter parchment. In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt. In another bowl, whisk eggs into pumpkin puree, then whisk in butter, sugars, and milk. Whisk wet ingredients into dry ingredients.
  • Scrape batter into prepared pan. Bake until top springs back when lightly touched, 35 to 40 minutes. Let cool in pan on a wire rack 10 minutes. Turn out onto rack and let cool completely, about 2 hours.
  • Whisk cream with confectioners' sugar until soft peaks form; dollop on top of cake and dust with espresso powder. Serve immediately.

MARTHA'S PUMPKIN SPICE CAKE



Martha's Pumpkin Spice Cake image

Very rarely do I make anything I've seen Martha Stewart prepare. I guess it's because I have always thought she took the long way around the pond. Anyway, I got this recipe off her new show and changed the sugar to Splenda for me. It is delicious, not to mention quick and easy. It's also the perfect amount if there's just two of you at home.

Provided by Redneck Epicurean

Categories     Dessert

Time 50m

Yield 1 9

Number Of Ingredients 6

1/2 cup butter, melted
2 1/2 cups self-rising flour
1 tablespoon pumpkin pie spice
1 (15 ounce) can pumpkin
1 1/2 cups Splenda granular
2 eggs

Steps:

  • Preheat the oven to 350 degrees. Butter a 9" cake pan.
  • In a small bowl, whisk together all dry ingredients to combine. In a separate bowl, stir together the wet ingredients. Stir the two together gently until smooth.
  • Bake until a toothpick comes out clean, about 45 minutes.
  • Frost with cream cheese icing when cool.

Nutrition Facts : Calories 2196.8, Fat 106.2, SaturatedFat 62.5, Cholesterol 667, Sodium 4769.7, Carbohydrate 264.3, Fiber 11.4, Sugar 7.7, Protein 49

PUMPKIN CAKE WITH BROWN BUTTER ICING



Pumpkin Cake with Brown Butter Icing image

When the holidays roll around and pumpkin pie feels a bit old and stale, try making thisPumpkin Cake with Brown Butter Icing instead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour, plus more for pan
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups sugar
2 large eggs
1 cup homemade or canned pumpkin puree
1/2 cup warm (110 degrees) milk
Brown Butter Icing
Caramelized Walnut Halves

Steps:

  • Heat the oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.
  • In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin puree and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.
  • Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.
  • Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves.

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