Pumpkin Spice Cake with Honey Frosting

Pumpkins were never a big thing to me until I went to school to US. Pumpkins are not very popular in Spain, except from Cinderella´s one. It was when I worked in NYC, when I learn how much you can do with pumpkins. Even going to Starbucks and get a Pumpkin Spice Latte!!!

The flavor of the spices with the pumpkin is kind of unknown in Spain. Whenever I bake with pumpkin I get some looks saying: You said you are baking with what?.

After they try the pie or the cake their reaction is always “surprise”. My friends and family do not expect the delicious taste and always come back for more!!

This fragrant pumpkin spice cake is very easy to make. The recipe is from John Barricelli. His book “ The SoNo Baking Company Cookbook” has great simple and tasty recipes.

I hope you like it!

Ingredients

Cake

1/2 cup (1 stick) unsalted butter, melted, plus more for pan

2 1/2 cups all-purpose flour (spooned and leveled)

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 cloves)

2 large eggs

1 1/2 cups sugar

15 ounces (425 gr) pumpkin puree

Honey Frosting

1/2 cup (125 gr) unsalted butter, very soft

8 ounces (225 gr) cream cheese, very soft

1/4 cup Honey

Directions

Preheat oven to 350 degrees. Butter a 9-inch ( 23cm) baking pan.

In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.

Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.

Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.

Spread top of cooled cake with honey frosting.