Adam’s birthday is tomorrow, and he asked repeatedly asked for “those pumpkin ball amazing treat things” I brought in last semester. Actually, ever since I made those, he’s been bringing them up and requesting them again. It doesn’t matter what new treat I bring in, he just wants those pumpkin bread balls. Unfortunately for Adam, even though it’s his birthday, that still doesn’t change the fact that: 1) I prefer to try new recipes rather than repeat old ones, and 2) birthdays require birthday cake. Period. Very little room for negotiating here, folks.
Of course, with that said, I’d rather not be a total jerk who ruins birthdays by denying someone their lone, long-standing request. So for a few weeks now, I’ve been brainstorming how to capture all those magnificent flavors from the pumpkin bread balls (pumpkin, cream cheese, chocolate, butterscotch, walnut) and highlight them together in one glorious cake. And you know what? It worked. Really, really well. Even better than I anticipated. So please, for me, make this cake. Try this and share it with your friends and tell me it’s okay that this cake makes me want to run to the grocery store and hoard all the ingredients and never leave my kitchen and not care a single ounce about developing diabetes…
Give me details, you say; the pictures are nice and all, but what exactly is going on here? I’m so glad you asked! Start with a great pumpkin cake recipe and add more spices, pumpkin, vanilla, and butterscotch chips. Cover completely with my favorite fluffy cream cheese frosting recipe. Whip up a simple and rich chocolate glaze and pour it over the top so it runs over the edges in dreamy dribbles. Finish off with butterscotch drizzles and chopped walnuts, and say “hello” to your drool-inducing, prize-winning, bribe-fulfilling, love-inspiring, debt-erasing, happiness-spreading cake that is shockingly easy to make, though you’d never be able to tell from looking at it. It’s dense, moist, and oh-so-rich, with the most satisfying combination of flavors. Everyone loved it, and in addition to more “normal” accolades, it was described using some rather colorful language that I can’t repeat here. Care to join me at the grocery store? I need to purchase all the canned pumpkin they have in stock…
PUMPKIN BUTTERSCOTCH CAKE
Adapted from: Diana Rattray at About.com
2 cups all-purpose flour
2 tsp. baking soda
1 ¼ tsp. baking powder
½ tsp. salt
2 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. nutmeg
¼ tsp. clove
2 cups sugar
1 cup vegetable oil
4 large eggs
1 tsp. vanilla extract
2 cans (30 oz total) pumpkin puree or cooked mashed pumpkin (NOT pumpkin pie mix!)
3/4 bag butterscotch chips (save the other ¼ for the top)
Directions to make the cake:
1. Preheat oven to 350 degrees F. Prepare three 9-inch round cake pans: grease the sides and bottom using baking spray or butter, cut out a circle of parchment or wax paper and place on the greased bottom, and grease the top of the paper as well. Dust bottom and sides lightly with flour. Set aside.
2. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
3. In a large bowl, stir together the sugar, vegetable oil, eggs, and vanilla extract until well-mixed. Stir in the dry mixture until just incorporated. Gently stir in pumpkin puree, and finally stir in the butterscotch chips.
4. Pour batter into prepared pans and bake at 350 F for 30-35 minutes until a toothpick inserted in the center comes out clean (mine were perfect at 30), rotating pans halfway through baking. Cool completely in pans.
CREAM CHEESE FROSTING
From: Southern Living (minus the pecans)
2 (8 oz) packages cream cheese, softened
1/2 cup salted butter, softened
1 (32 oz) package powdered sugar (or two 16 oz packages)
2 tsp. vanilla extract
Directions to make the frosting:
In the bowl of an electric stand mixer, beat the softened cream cheese and butter together until creamy, then beat in the vanilla extract. Add the powdered sugar gradually, stopping when you like the consistency/flavor of the frosting (I always add the full 32 ounces).
Frost according to the instructions in my Cinnamon-Swirled Banana Cake. Make sure you freeze the cake before assembling, and do the crumb coat! This cake is very delicate.
From: Smitten Kitchen
10 oz semisweet chocolate, coarsely chopped (or a bag of chocolate chips)
2 tbsp. light corn syrup
1/2 cup half-and-half
Directions to make the chocolate glaze:
In the top of a double boiler or in a bowl set over simmering water, combine the chocolate and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth. Remove from the heat and whisk in the half-and-half, beating until smooth.
Pour over the top of your frosted cake, and gently push small sections of the chocolate off the top so it drips down the sides in long lines.
¼ bag butterscotch chips
1 tsp. light corn syrup
2 tsp. half-and-half
½ cup chopped walnuts
Directions to make your cake b-e-a-utiful:
Melt butterscotch chips and corn syrup in the microwave for 45 seconds and stir until melted and smooth. Whisk in the half-and-half, beating until smooth. Drizzle over the top of the cake (which should already be frosted and glazed). Sprinkle chopped walnuts over the top.
Store in the refrigerator but remove at least 2 hours before you plan to serve it so everything can reach room temperature and bring out the flavors best.
See, what did I tell you? So simple! The cake layers take ~15 minutes to make, 30 to bake, and 20 to cool (if you’re impatient and throw them in the freezer). The frosting takes ~10 to make and ~20 to put on the cake. The glaze takes ~10 total to make and pour on top, as do the finishing touches. Which clocks you in at well under 2 hours to make this delicious cake. I declare that totally do-able. And if you are anything like me and have an unhealthy obsession with pumpkin, butterscotch, cream cheese, and chocolate (walnuts are healthy – they don’t count), you will love it. Guaranteed.