The batter was gorgeous!
It needed a lot longer in the oven than the recipe said, but it eventually baked up nicely like this (50 minutes cooking time).
After it cooled, I topped it with cream cheese frosting.
I could hardly wait to taste it!
It's good: very pumpkin-y, moist, not overly sweet and with a nice tang from the cream cheese frosting. I keep getting confused and thinking it's carrot cake, LOL! It goes well with coffee.
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2 comments:
I think almost every cake can be enhanced with cream cheese icing!! I also find that big cakes like that often take longer to cook than the recipe says. I have in mind to make some cannelloni stuffed with baked pumpkin and ricotta. Your pumpkin brownies have made me want pumpkin!!
I'm sending this to Chris to see what he thinks. He is a big fan of pumpkin anything! Me, not so much. I'm more the apple-cranberry girl.
I made the applesauce cake in a back issue of Everyday Food, and it came out really tasty.
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