Spiced Pumpkin Cake with Maple Frosting

Pumpkin Spice Sheet Cake with Maple Frosting
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com

Makes a 9 x 13-inch pan

I usually make half a recipe (baked in a 9-inch square baking pan) unless we're having company

Ingredients:
2 cups brown sugar
1 cup canned pumpkin puree (not pie filling)
3 eggs, lightly beaten
1 cup all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1/2 cup melted butter, cooled

Frosting:
8 ounces cream cheese, at room temperature
1 stick of butter (1/2 cup), at room temperature
2 tablespoons good, pure maple syrup (no substitute)
1 teaspoon vanilla
2 cups confectioners sugar
Optional: Toasted pecans, chopped

Directions:
Cake:
Preheat oven to 350ºF (rack in center of oven)
Combine cake ingredients, EXCEPT butter. Whisk until combined, when mixed add melted butter and
stir until smooth. Pour batter into a 9x13-inch baking pan.  Bake until cake springs back when touched
lightly, about 40 minutes.

Frosting:
Cream together cream cheese and butter. Add remainder of ingredients and mix well. Spread on cooled
cake.
If desired sprinkle toasted, chopped pecans over frosting.  (I serve the chopped nuts in a small bowl with a spoon so each person can add nuts if they like and those that don't want them can pass.)

Bon Appetit!

PUMPKIN-SPICE Mini Cakes with Brown Sugar Icing

(Pictured above, the opening/header image to Once Upon a Plate ~ The Recipes)
As shared by the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)
Perfect for autumn, I just adjust my ages- old favorite quick-bread recipe, using canned pumpkin and spices for these, then ice with an old fashioned Brown Sugar Icing.  
They are so good!!  I hope you and your family/friends love them as much as my family does. I used baby grape leaves for garnish, but mint leaves (or a birthday candle work equally well.)


Preheat oven to 325-degrees F

Ingredients:

3/4 cups sugar

1/2 cup vegetable oil

2 eggs, lightly beaten

1 cup canned, unflavored pumpkin

1 1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon pumpkin pie spice, or freshly ground nutmeg

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions:

In a mixing bowl, combine the sugar, oil and eggs; mix well. Stir in pumpkin and and vanilla. Combine flour cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened. Portion into greased pan, filling cups just a bit more than 1/2 full.

Bake at 325 F for about 15 to 18 minutes, until toothpick inserted in center comes out clean.Cool on baking rack for 10 minutes before removing from pan.

All to cool completely before adding icing.

Before assembling cut any domed tops from little cakes using a serrated knife (Cook's treat!) so they will fit together flat side to flat side.

Brown Sugar Icing:

1/2 cup butter (1 stick)

1 cup brown sugar (a little more if you like thicker icing)

1 tablespoon cream or half & half

1 teaspoon vanilla extract

pinch of salt

Melt butter over medium heat, stir in cream, salt and sugar. Stir well until blended. Remove from heat and stir in vanilla. Beat with a spoon until the icing cools and thickens a bit. Spoon over bottom halves of 1/2 of the cakelettes (reserving 1/2 for assembly); place tops on each one then spoon icing over tops, and allow to drip down sides. Decorate as desired. Allow icing to firm up a little before covering loosely for storage.

Here's the pan you'll need:

(Also perfect for brownies, mini-bundts, and cupcakes, etc.)

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