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21 January, 2014

Pumpkin Butter Cake

Posted in : All, Desserts on by : hdcook

Pumpkin Butter Cake

 

Now I know that if I had made this for a family Gathering it would be a crowd pleaser~I just know and I just might next time on a family Gathering~but for now its my dessert of the week. It is not to early to start cooking with pumpkin~when you crave pumpkin make something with pumpkin~dont wait till October when they are in season when you can get the can stuff~it may not be fresh but they have it all-year round. My Pumpkin Butter Cake is just that~Full of Pumpkin with a buttery taste with a nice buttery crust~its delicious~its scrumptious~its delectable~and its light~its like a lighter version of a cheesecake~that how I would describe it but~if you dont take my word for it~Make it your self~with a crispy pumpkin and brown sugar spice crust~it will please the Palate to those who are craving pumpkin early in the season~and hey you might just want a second slice~I know I did but~honestly I am trying to hold on to my new years resolution of staying fit~

Pumpkin Butter Cake1

You will be begging for another slice~I just know it, serve with a whip cream~its another heavenly dish

 

Pumpkin Butter Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8-12

Ingredients

  • 1 Cup all purpose flour
  • 1 Cup unsalted butter, soften and divided
  • 1/2 Teaspoon baking powder
  • 1/4 Teaspoon kosher salt
  • 1/2 Cup granulated sugar, divided
  • 8 Ounces Cream Cheese soften ( Light or full fat)
  • 1 1/4 Cup brown sugar
  • 1/4 Cup Corn Syrup
  • 1 1/2 Teaspoon vanilla extract
  • 2 Teaspoon pumpkin spice divided
  • 1 Cup fresh or canned pumpkin puree
  • 2 Large eggs plus 2 egg yolks

Instructions

  1. Crust. Preheat oven to 350 degrees. Butter 10 inch springform pa. Set aside. In a bowl combine flour, baking powder and salt. In a Stand mixer beat 1/4 cup of butter and I/4 cup of granulated sugar on medium speed till creamy. Add flour and beat on low speed till combined and crumbly. Press the dough onto the pan and bake for 12 minutes or till set and some what golden brown.
  2. Clean stand mixer bowl and paddle. Beat cream cheese, brown sugar and 3/4 cups of butter on medium speed, 2 minutes or until creamy, add in corn syrup, 1 Teaspoon pumpkin spice and vanilla extract till combined, add in the pumpkin puree and eggs and mix till all incorporated( if not fully combined just mix it by hand with a rubber spatula)
  3. Spread the pumpkin mixture on the pan, mix the remaining 1/4 cup of granulated sugar and 1 teaspoon of pumpkin spice and spread evenly on top of the pumpkin mixture. Bake for 45-50 minutes till top is golden brown and and cake pulls away from the sides. Transfer to a wire rack to cool for an hour then remove the sides carefully and let cool completely or serve warm with side of whip cream.
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