Recipe adapted from The Novice Chef memang sedap....saya memang suka kek ni...lembut..lembab dan gandingan labu dan kayu manis..menjadikan kek ini memang enak dan sesuai buat sajian petang.
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Adapted from - http://www.thenovicechefblog.com/2012/10/pumpkin-dream-cake/
Ingredients
3 cups all-purpose flour
Frosting
12 oz (1 1/2 packages) cream cheese, softened
Direction
Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.
In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl/stand mixer, cream butter and sugar until light and
fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and
vegetable oil. Beat in the flour mixture alternately with the milk.
Divide batter evenly into prepared pans. Bake for 35-40 minutes, or
until a toothpick inserted into the center of the cake comes out clean. Remove
pans from oven and immediately place in freezer for 45 minutes. (This keeps the
cake moist by immediately stopping the baking so the cake does not continue to
bake when you remove it form the oven.)
For the frosting: In a large bowl, cream butter and cream cheese until
smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and
beat on low speed until combined, then on high until frosting is smooth.
Assemble the 3 layers with a thick layer of frosting in between each
layer. Then apply a thin crumb coat on the top and sides. Pop back in the
freezer to harden the crumb coat for about 10 minutes.
Apply one final thick and even layer around the outside of the cake.
Store in the fridge until ready to serve.
Adapted from - http://www.thenovicechefblog.com/2012/10/pumpkin-dream-cake/
Ingredients
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 (15 oz) can pumpkin
1/4 cup vegetable oil
1 cup milk
12 oz (1 1/2 packages) cream cheese, softened
3/4 cup unsalted butter, softened
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
6 cups powdered sugar
Direction
Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.
In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl/stand mixer, cream butter and sugar until light and
fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and
vegetable oil. Beat in the flour mixture alternately with the milk.
Divide batter evenly into prepared pans. Bake for 35-40 minutes, or
until a toothpick inserted into the center of the cake comes out clean. Remove
pans from oven and immediately place in freezer for 45 minutes. (This keeps the
cake moist by immediately stopping the baking so the cake does not continue to
bake when you remove it form the oven.)
For the frosting: In a large bowl, cream butter and cream cheese until
smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and
beat on low speed until combined, then on high until frosting is smooth.
Assemble the 3 layers with a thick layer of frosting in between each
layer. Then apply a thin crumb coat on the top and sides. Pop back in the
freezer to harden the crumb coat for about 10 minutes.
Apply one final thick and even layer around the outside of the cake.
Store in the fridge until ready to serve.
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2 comments:
Dear Paty's, ur blog really inspired me. Keep on blogging. Bby the way can i know where to buy pumpkin puree. Thanks. Nor
Dear Noor, you can get pumpkin puree in cold storage or you can make it yourself...rebus labu dan lecek..
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