Falling in Love with Fall - Week 2 - Pumpkin Spice Cake with Cream Cheese Frosting

Welcome Fall!!! I am so glad autumn is finally here!!! It has been a wonderful summer with lots of travel, book signings, adventure and amazing food but after almost 4 months of temperatures in the 90's (deg F) I am ready for a change. Fall is also my favorite season. I love fall colors - oranges, reds, yellows and gold. I also love fall produce and all the wonderful recipes that come along with it. But most of all, I love that the holidays will soon be here. I started my Sunday with Waffle Iron French Toast. I hope you enjoy my Falling in love with Fall series!!! This week I made my Autumn specialty - Pumpkin Spice Cake with Cream Cheese Frosting. Join me this Autumn for a culinary journey around the World!!!

Preparation time: 20 minutes Cooking time: 40 minutes Total time: 1 hour Ingredients (makes a 10inch/25cm diameter cake or 9-1/2 x 5 x 2-1/2 inch / 24 x 13 x 6 cm loaf) Cake 3 large eggs 1 cup brown sugar 1 cup canola or olive oil 2 cups almond flour 1 cup whole wheat flour 3 teaspoons baking powder 1 tablespoon nutmeg, ground 2 teaspoons cinnamon, ground 1/2 cup honey 1/2 cup pumpkin puree (e.g. Libby's 100% pure pumpkin) 1 teaspoon vanilla extract

Cream Cheese Frosting (optional) 12 oz cream cheese 1/2 can condensed milk Method 1. Preheat the oven to 350degF/180degC 2. Place the eggs and sugar in a bowl and cream using a hand whisk or cake mixer at a high speed for 5 minutes 3. Continue whisking and slowly pour in the oil. Whisk for 3 more minutes 4. Mix the dry ingredients together – almond flour, whole wheat flour, baking powder, nutmeg and cinnamon 5. Reduce the cake mixer to a low speed and add the dry ingredients, then whisk for 1 minute 6. Add the honey, pumpkin puree and vanilla extract and whisk for 1 more minute 7. Grease a round 10inch/25cm diameter baking tin or 9-1/2 x 5 x 2-1/2 inch / 24 x 13 x 6 cm loaf pan with oil 8. Pour the cake mixture in the baking tin/loaf pan and bake for 30 - 35 minutes or until cake is cooked on the inside, use a cake tester or fork to check, it should come out clean 9. Remove from oven and allow to cool 10. Whisk the cream cheese for 2 minutes then add the condensed milk and whisk for 2 minutes

11. Spread over the cake and place in the refrigerator for about 1 hour to set

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