The pumpkin cake recipe comes from Chef-in-Training blog. My only change was to use coconut oil instead of canola oil. The frosting recipe is an adaptation of Penuche Frosting recipe from Better Homes and Gardens NEW Cookbook. Mine was from 1981, several (ahem) editions ago.
- Prep Time: 15m
- Cook Time: 50m
For the cake:
- 1 1/4 c Granulated Sugar
- 1/3 c Coconut Oil, melted, cooled slightly
- 2 Lg. Eggs, room temperature
- 1 tsp. Natural Vanilla extract
- 1 15-oz. can puréed pumpkin (not Pumpkin Pie filling)
- 1 c Sour cream (room temperature)
- 2 c AP Flour
- 2 1/4 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Ground Cinnamon
- 1/4 tsp. Freshly Ground Nutmeg
- 1/4 tsp. Ground Cloves
- 1 tsp. Salt
For the Frosting:
- 1/2 c Unsalted butter
- 1 c Firmly packed Light Brown Sugar
- 1 tsp. Salt
- 1/4 c Milk (I used 2%)
- 3 c Sifted Confectioners' Sugar
- Preheat oven to 350F.
- In a large bowl, mix together the Sugar, oil, eggs, vanilla, pumpkin and sour cream, until smooth.
- Add the remaining cake ingredients to the pumpkin mixture. Stir or whisk until combined. Pour into greased and floured Bundt cake pan. Bake for 45-50 minutes until a wooden pick to the center of the cake comes out clean. Cool slightly. Invert onto wire rack to cool.
- Once the cake is cooled, prepare the frosting. In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar. While stirring, cook until mixture is bubbly. Remove from heat. Add the salt and the milk. Stir until smooth. Using a heavy spoon, vigorously stir in enough confectioners' sugar until the frosting is of spreadable consistency. Immediately pour over outer rim of cooled cake. The frosting will set up over a few minutes time.