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Correo Electrónico
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Ingredientes
- For the Pumpkin Puree
- 2 tsp. vegetable oil
- 1 medium-large Sugar Pie pumpkin, cut in half from stem to bottom and seeded
- Looks a lot like homemade, doesn't it?Tip: Please substitute 1 1/2 cups canned pumpkin purée for homemade, by all means.
- For the cake
- 6 oz. (3/4 cup) unsalted butter; more for the pans
- 9 oz. (2 cups) unbleached all-purpose flour; more for the pans
- 1-1/2 tsp. baking soda
- 1-1/2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 3/4 tsp. table salt
- 1/4 tsp. ground cloves
- 1-1/2 cups granulated sugar
- 2/3 cup firmly packed light brown sugar
- 2 large eggs
- 1/3 cup buttermilk
- For the topping: Here Andrew doubled the recipe to completely cover the cake with this crunchy delicious topping. You should too!
- 1-1/2 Tbs. unsalted butter
- 2/3 cup pecans
- 1/2 cup unsalted, raw, hulled pepitas
- 2 Tbs. firmly packed light brown sugar
- 1/4 tsp. table salt
- 1-1/2 Tbs. chopped crystallized ginger
- For the frosting
- 4 oz. (1/2 cup) unsalted butter
- 8 oz. cream cheese, at room temperature
- 1/4 cup firmly packed light brown sugar
- 5 oz. (1-1/4 cups) confectioners’ sugar
View Full Recipe at CHEWING THE FAT
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