Saturday, November 7, 2009

Pumpkin Spice Cake with Cinnamon Glaze

I love pumpkin. A little more than the average person, I do believe. I did a pumpkin post last fall, where I made pumpkin muffins and pancakes (FAIL) and pumpkin chili (WIN), and a pumpkin cheesecake (DRAW). This recipe is from Martha Stewart's Everyday Food magazine's special christmas baking issue from last year, and instead of using the honey frosting, which does look delicious, I used the cinnamon glaze recipe from Vegan Cupcakes Take Over the World. So. Good.

(From Martha Stewart's Everyday Food)

I spun off the cake a little, and also the frosting. So it technically isn't the same cake. Here is Martha's original recipe, including the Honey Frosting.

CAKE:

2 1/2 cups flour
2 tsp baking soda
1/2 tsp salt
1 1/2 Tbsp pumpkin pie spice
2 large eggs
1 cup sugar (cut from 1 1/2)
1 can pumpkin puree
6 Tbsp butter + 2 Tbsp. coconut oil, melted

Preheat oven to 350. Mix wet ingredients and dry ingredients separately, adding dry to pumpkin mixture and mix until smooth. Pour into 9 in. greased (coconut oil or butter) pan, bake for 45-50 mins or until toothpick inserted in center comes out clean. Cool, glaze or ice.

Cinnamon Icing, from Vegan Cupcakes Take Over the World, which I used as a "glaze".

1/2 cup confectioners sugar
1/2 tsp cinnamon
1 tsp vanilla
1 Tbsp. milk
2 Tbsp. butter or coconut oil (or margarine as the book suggests, ick!), melted

Whisk together, keeping at room temp. until ready to use. Drizzle over cake.

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