Fall always brings to mind certain foods. Pumpkin is certainly right up there in the top ten. This square pan cake is fast and easy to make. It's really delicious with the crunchy bits of caramel in the rich cream cheese frosting, but can be enjoyed with no toping, or simply a dusting of powdered sugar. Enjoy after dinner, during the day with coffee or tea, or bring as a hostess gift. It's very moist and stays fresh for several days.
Preheat your oven to 325°F for convection and 350°F for standard
Line a 9"x9" square baking pan with parchment paper.
Add the vegetable oil and both sugars to your mixing bowl and beat at medium high speed to combine. Next, add the room temperature eggs, one at a time, incorporating the first before adding the second. Beat until light and airy, then add the molasses and pumpkin.
Sometimes, the molasses will sink to the bottom, so use a flexible spatula to scrape the bottom of the mixing bowl to be certain all ingredients are completely combined.
Sift together the flour, baking soda, baking powder, salt, spices and toasted nuts and add to your mixer. Start at slow speed, and as the flour mixture is absorbed turn on to medium. Mix for 15 seconds to combine. Do not over-mix, as this will over-develop the glutens in the flour and the cake may be a bit dense and tough.
Again, use your flexible spatula to be certain the batter is well blended. Pour into your prepared cake pan and place on the middle rack of your preheated oven. Bake time is between 25 and 30 minutes. Center of the cake should spring back with light pressure from your finger, or you might use a cake tester. If the tester comes away cleanly, the cake is done.
Remove from the oven, and allow to cool completely before frosting.
Remove the cream cheese from the refrigerator to warm to room temperature. Place the cream cheese in the bowl of your mixer, along with the powdered sugar. Use the paddle attachment and mix at medium speed until completely combined and has a smooth creamy texture.
Place the dark brown sugar, butter and cream in a heavy bottom sauce pan. Place over medium heat, and stir until butter and brown sugar has melted. Now, let the mixture come to a boil, and allow to boil for 3 minutes. During this time, do not stir, simply rotate the pan to keep the mixture from burning on the bottom.
After 3 minutes, remove from the heat and allow to cool about 4 minutes. The mixture will start to thicken, but you will still be able to pour it. After the 4 minutes, turn the mixer to low speed and slowly pour the brown sugar mixture into the cream cheese. The brown sugar should partially mix into the cream cheese, but parts will harden and form crunchy small pieces. This is exactly what you want it to do. Frosting can become a bit thin after adding the warm brown sugar. Just place in the refrigerator for 30 minutes or longer to firm.
Frosting may be made a day or two in advance. Store in the refrigerator and then let it come to room temperature prior to using.
Ingredients
Directions
Preheat your oven to 325°F for convection and 350°F for standard
Line a 9"x9" square baking pan with parchment paper.
Add the vegetable oil and both sugars to your mixing bowl and beat at medium high speed to combine. Next, add the room temperature eggs, one at a time, incorporating the first before adding the second. Beat until light and airy, then add the molasses and pumpkin.
Sometimes, the molasses will sink to the bottom, so use a flexible spatula to scrape the bottom of the mixing bowl to be certain all ingredients are completely combined.
Sift together the flour, baking soda, baking powder, salt, spices and toasted nuts and add to your mixer. Start at slow speed, and as the flour mixture is absorbed turn on to medium. Mix for 15 seconds to combine. Do not over-mix, as this will over-develop the glutens in the flour and the cake may be a bit dense and tough.
Again, use your flexible spatula to be certain the batter is well blended. Pour into your prepared cake pan and place on the middle rack of your preheated oven. Bake time is between 25 and 30 minutes. Center of the cake should spring back with light pressure from your finger, or you might use a cake tester. If the tester comes away cleanly, the cake is done.
Remove from the oven, and allow to cool completely before frosting.
Remove the cream cheese from the refrigerator to warm to room temperature. Place the cream cheese in the bowl of your mixer, along with the powdered sugar. Use the paddle attachment and mix at medium speed until completely combined and has a smooth creamy texture.
Place the dark brown sugar, butter and cream in a heavy bottom sauce pan. Place over medium heat, and stir until butter and brown sugar has melted. Now, let the mixture come to a boil, and allow to boil for 3 minutes. During this time, do not stir, simply rotate the pan to keep the mixture from burning on the bottom.
After 3 minutes, remove from the heat and allow to cool about 4 minutes. The mixture will start to thicken, but you will still be able to pour it. After the 4 minutes, turn the mixer to low speed and slowly pour the brown sugar mixture into the cream cheese. The brown sugar should partially mix into the cream cheese, but parts will harden and form crunchy small pieces. This is exactly what you want it to do. Frosting can become a bit thin after adding the warm brown sugar. Just place in the refrigerator for 30 minutes or longer to firm.
Frosting may be made a day or two in advance. Store in the refrigerator and then let it come to room temperature prior to using.