Jon Cartu Review: Runner recipes: Fall pumpkin spice cake - Jonathan Cartu Restaurant, Baking & Catering Services
19012
post-template-default,single,single-post,postid-19012,single-format-standard,theme-bridge,qode-quick-links-1.0,wc-pac-hide-sale-flash,woocommerce-no-js,ajax_fade,page_not_loaded,,columns-4,qode-theme-ver-11.2,qode-theme-bridge,wpb-js-composer js-comp-ver-5.2.1,vc_responsive
 

Jon Cartu Review: Runner recipes: Fall pumpkin spice cake

Runner recipes: Fall pumpkin spice cake

Jon Cartu Review: Runner recipes: Fall pumpkin spice cake

Fall has begun, and so start off the season with this easy and delicious pumpkin cake! It’s perfect for any fall occasion, or if you’re just in the mood for sweets. With the best flavors from pumpkin pie and the fluffiness of cake, this recipe is perfect for anyone looking to embrace the change of season. 

 

Yield: 1 cake, or approximately 8 slices 

Prep time: 15 minutes 

Cook time: 50-55 minutes 

Total time: 65-70 minutes 

 

Ingredients for the cake: 

15 ounce can of solid-pack pumpkin 

cups brown sugar 

4 eggs 

cup canola oil 

cups all-purpose flour 

2 teaspoons baking soda 

2 teaspoons pumpkin pie spice 

½ teaspoon of salt 

Lily Bussell

Ingredients for the Icing: 

4 ounces cream cheese, softened 

¼ cup butter, softened 

½ teaspoon vanilla extract 

1 ¾ cups confectioners’ sugar 

5 gingersnap cookies, crushed 

 

Directions: 

Preheat the oven to 350F, then grease and flour a 10-inch fluted tube pan. 

In a large bowl, beat the pumpkin, sugar, eggs, and oil until they are well blended together. 

In another bowl, whisk the flour, baking soda, pumpkin pie spice, and salt together. Once fully mixed, gradually beat the dry ingredients into the pumpkin mix. The batter is now ready to transfer to the prepared pan. 

Bake the cake for 50-55 minutes, or until a toothpick can be inserted in the center and come out clean. A few crumbs sticking is completely normal, but there should not be any gooey batter on the toothpick. 

After removing the cake from the oven, allow the cake to rest in pan 10 minutes before removing it. This allows the cake to cool completely; removing the cake too early can make it fall apart.  

While the cake cools, it is time to prepare the icing. Start by getting a small bowl; it should have enough room to fit each ingredient, as well as leave

Lily Bussell

enough extra space to blend to the mixture without it overflowing. 

In the small bowl, mix the cream cheese, butter, and vanilla until they are blended. When the wet ingredients are creamed together, gradually beat in confectioners’ sugar until the mix is smooth. Remember that the icing will continue to solidify as it sets, so the icing will be slightly thinner in the bowl. 

Once the icing is prepared and the cake is completely cooled, it is time to ice the cake. Finish the sweet treat off by sprinkling crushed gingersnap cookies over the icing.  

Whether this dessert is served with a favorite fall beverage or just enjoyed by itself, it will be a hit at all fall events! 

Have a recipe that’s perfect for college students? Send it in to The Runner at [email protected] for it to be featured. 

Ofer Eitan

No Comments

Post A Comment