Did you really think I’d let the month of October pass without sharing some sort of pumpkin recipe? Hardly. But I came close, didn’t I? Apologies for that. I’m not entirely sure what I’ve been doing and you don’t even want to know what I’ve been eating, but here we are, closing in on October, and I’ve nearly missed it entirely. So now seems as good a time as any to talk about pumpkin spice cake. I was initially set to make pumpkin bread with hazelnuts, my new-old quick bread stand-by, but then I spotted this pumpkin cake and, well, I couldn’t think about anything else. Unfortunately, the gorgeous photo isn’t accompanied by a recipe, so I went on the hunt and found my way to another stand-by that offered a version of pumpkin spice cake.
I presumed the cake would be, essentially, pumpkin bread in a baking pan. OK, not quite, considering the addition of buttermilk, but close enough. I was wrong. Dare I say it? I think it’s kinda, sorta better than the pumpkin bread I’ve been making for the past couple of years. The flavor, of course, is delightful pumpkin, but the flow of spices truly makes this cake marvelous and the buttermilk prevents it from being dry and unpleasant. A little of this, some of that, and ta-da, you’ve got yourself a nice little cake that, at least in my house, might well double as breakfast and lunch this week. I paired the cake with homemade cream cheese frosting, though a glaze would be perfect next time for a Bundt pan-baked cake. (Of course I’m already craving that.)
Pumpkin Spice Layer Cake (with homemade cream cheese frosting)
(adapted from Better Homes and Gardens’ New Cook Book and the Joy of Cooking, 75th anniversary edition)
Ingredients for Pumpkin Spice Cake:
Ingredients for cream cheese frosting:
Directions for pumpkin spice cake:
Directions for cream cheese frosting (using an electric mixer):