This double decker cake was a quintessential taste of Fall (MaMa wants to know how I know such a big word...she should know I'm a child prodigy...now let's just hope that I used the word correctly).
Whole Grain Pumpkin Cake
by
Keywords: dessert barley flour soft white whole wheat pastry flour
A luscious, moist whole grain pumpkin cake.
Ingredients
- 1 1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
- 1 c Joseph's Grainery Barley Flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1 3/4 c brown sugar, packed
- 1 stick (1/2 c) butter, unsalted, softened
- 1/2 c vegetable oil
- 4 eggs
- 1 can, 15 oz pumpkin purée
- 1 tsp lemon juice
- 6 Tbsp butter, unsalted at room temperature
- 1 pkg cream cheese
- 1 tsp vanilla extract
- 2 c powdered sugar
- 1 tsp ground ginger
- 2 Tbsp Milk, if needed
Instructions
- Preheat the oven to 350 degrees. Line the bottom of your cake pans with parchment paper. Whisk together the dry ingredients. In the bowl of your mixer, combine the brown sugar, butter and oil until thick and smooth. Beat in the eggs, one at a time. Scrape the bottoms and sides of the bowl to make sure everything is combined. Stir in the pumpkin and then gradually the dry ingredients. Mix until evenly moistened and transfer to the prepared pans.
- Bake for 30-35 minutes for layers, as we did. Let cool on rack before frosting.
- Combine the butter, cream cheese and vanilla in a medium bowl, until they are light and fluffy. Add the sugar gradually, beating well. If needed, add a little milk to make it a sprerqdable consistency.
