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Tag Archive | "Pumpkin spice cake"

Happy Canadian Thanksgiving!

Posted on 08 Oct 2012 | Author Stefanie | Comments No comments | Tags

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Happy Canadian Thanksgiving!

Happy Thanksgiving to ALL OUR CANADIAN FRIENDS enjoying this Holiday!

As entrepreneurs we certainly have lots to be thankful for.  Hope you enjoy the changing leaves, the fresh fall air, the pumpkin pies and roast turkey dinners with friends or family.

Last year I put my Mom’s best Pumpkin Cream Pie on my blog and it is just one of my favorite things, so check it out:

I cannot leave you without a great recipe for my favorite Pumpkin Spice Cake – Yumm!

I’ll be thinking of you today, and being thankful for you and all things.

Ingredients for the best Pumpkin Spice Cake:

  • 1/2 cup unsalted butter, room temperature
  • 1 1/4 cups light brown sugar
  • 2 large eggs
  • 1 cup fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)
  • 1 teaspoon pure vanilla extract
  • 2 cups sifted cake flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup buttermilk, room temperature

Cream Cheese Frosting:

  • 8 ounces cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 2 tablespoons pure maple syrup (preferably Grade A dark amber)
  • 3 – 3 1/2 cups confectioners’ (powdered or icing) sugar, sifted

For Garnish:
1/2 cup toasted and chopped walnuts or pecans


  1. Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven.  Butter and flour  two – 8 inch (20 cm) cake pans.
  2. In the bowl of your electric mixer, beat the butter and sugar until light and fluffy (about 2-3 minutes).  Add the eggs, one at a time, mixing well after each addition.  Scrape down the sides of the bowl as needed. Add the pumpkin puree and vanilla extract and beat until incorporated.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices.  Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.  Divide the batter in half and then pour the batter into the prepared pans.  Bake for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans.  Cool completely before frosting.
  4. Place the cream cheese and butter in the bowl of your food processor or use a hand mixer and pulse until smooth. Add the maple syrup and confectioners’ sugar and process just to combine. (Do not over process or the frosting will be too thin.) Adjust syrup or sugar until you have the right consistency.
  5. Place one of the cake layers, top side down, on a serving plate. Frost with a layer of icing.  Place the second cake, top side down, onto the first layer and frost the top and sides of the cake. Garnish with chopped nuts, if desired.  Refrigerate but bring to room temperature before serving

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