Denne krydret græskar kage er forbedret af lag af en delectably rig frosting, der indeholder cremeost og gedost. Quince, der er tilgængelig om efteråret, har en duftende, æbleagtig smag. Hvis du ikke kan finde friske, skal du bruge pærer eller æbler i stedet.
Kilde: Martha Stewart Living, november 2010
Samlet tid
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Cooks Notes
Gør fremad: Unfrosted kager kan opbevares, indpakket i plastik, ved stuetemperatur i op til 2 dage.
This spicy pumpkin cake is enhanced by layers of a delectably rich frosting that includes cream cheese and goat cheese. Quince, available in the fall, has a fragrant, apple-like flavor. If you cant find fresh, use pears or apples instead. This recipe is from Martha Stewart Living, November 2010. It takes 2 hours and 10 minutes to make, serves 12, and yields an 8-inch layer cake. To make the cake, preheat the oven to 350 degrees. Brush two 8-inch round cake pans with butter; line with parchment rounds. Butter parchment; dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. With an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy, 3 to 4 minutes. Beat in eggs, 1 at a time. Beat in pumpkin; add vanilla and ginger. Reduce speed to low. Add flour mixture in 3 batches, alternating with 2 batches buttermilk; beat until just combined, scraping down sides of bowl as needed. Divide batter evenly between prepared pans. Bake until cakes are golden brown, edges pull away from sides of pans, and a cake tester comes out clean, about 35 minutes. Transfer pans to wire racks to cool for 15 minutes. Invert cakes onto racks to cool completely. Place bottom layer on a cake stand or plate, and spread evenly with half of frosting. Top with second layer, and spread remaining frosting over top. Top cake with some quince-ginger compote and serve the rest on the side. Unfrosted cakes can be stored, wrapped in plastic, at room temperature for up to 2 days.
27.04.2023 @ 03:53
This spicy pumpkin cake is enhanced by layers of a delectably rich frosting that includes cream cheese and goat cheese. Quince, available in the fall, has a fragrant, apple-like flavor. If you cant find fresh, use pears or apples instead. This recipe is from Martha Stewart Living, November 2010. It takes 2 hours and 10 minutes to make, serves 12, and yields an 8-inch layer cake. To make the cake, preheat the oven to 350 degrees. Brush two 8-inch round cake pans with butter; line with parchment rounds. Butter parchment; dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. With an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy, 3 to 4 minutes. Beat in eggs, 1 at a time. Beat in pumpkin; add vanilla and ginger. Reduce speed to low. Add flour mixture in 3 batches, alternating with 2 batches buttermilk; beat until just combined, scraping down sides of bowl as needed. Divide batter evenly between prepared pans. Bake until cakes are golden brown, edges pull away from sides of pans, and a cake tester comes out clean, about 35 minutes. Transfer pans to wire racks to cool for 15 minutes. Invert cakes onto racks to cool completely. Place bottom layer on a cake stand or plate, and spread evenly with half of frosting. Top with second layer, and spread remaining frosting over top. Top cake with some quince-ginger compote and serve the rest on the side. Unfrosted cakes can be stored, wrapped in plastic, at room temperature for up to 2 days.