As I type of this post, I realize that pumpkin season is winding down. We’re on the precipice of peppermint season. Don’t get me wrong, I love peppermint season. But I need one more pumpkin recipe to get me through until next pumpkin season. I also realize that it’s not really cake season, it’s pie season. Thanksgiving is all about pies – as it should be! So before we go into full on pie mode, I figured that one more cake couldn’t hurt.
I made this pumpkin spice cake with maple buttercream for my office’s Thanksgiving potluck. Many of my coworkers know that I have a blog and that I like to cook, but I haven’t brought any food to the office for them to sample yet. At previous offices, I was known for bringing baked goods and snacks to the office on Monday mornings. Back then, I drove to work and it was super easy to transport anything I made over the weekend to the office. Now that I take the train to work, it’s a little bit harder to bring anything that doesn’t fit in my backpack. But I was determined to get this pumpkin spice cake to the office in one piece. I found the perfect bag to transport it in and it made it safely to the office for the potluck. On top of that, the cake was a hit!
Luckily, there was also some leftover cake which made Bud very happy. We’ve been snacking on it all weekend. This cake combines some of my favorite fall flavors. Of course, pumpkin is synonymous with fall. The other flavor that I love is in the buttercream. I’ve never made flavored buttercream before! The maple really takes this buttercream over the top. With just a pinch of salt, the buttercream isn’t overly sweet and perfectly compliments the spices in the cake. Top it all off with some walnuts or pecans and you’ve got a new favorite.
Pumpkin Spice Cake with Maple Buttercream
For the cake
- 1 egg
- 1 cup unsweetened applesauce
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
For the buttercream
- 2 sticks butter, softened
- 2 cups powdered sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 dash salt
Preheat the oven to 350 degrees. Prep an 8X8 baking pan and set aside.
In a medium bowl, add egg, applesauce, pumpkin puree, maple syrup, sugar, and vanilla. Stir to combine.
To the bowl, add flour, baking soda, baking powder, salt and spices and stir to combine.
Pour the batter into the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted into the middle of the cake comes out cleanly.
Meanwhile, make the buttercream. Add the butter and powdered sugar to the bowl of a stand mixer fitted with a paddle attachment. Whisk on low until combined and the frosting is fluffy. Add in the maple syrup, vanilla and salt and stir on low. Adjust as necessary for desired consistency.
Once the cake has cooled, frost the cake and decorate as desired. Serve immediately or store in the fridge
Adapted from Faring Well