Season's Greetings: Mini Pumpkin Cakes!

Photo by: STEVEN KARL METZER

Photo by: STEVEN KARL METZER

Sweet Mini Pumpkin Cakes

This week’s recipe is the perfect treat to start of the fall season. With fall officially upon us, what better way to celebrate than with a tasty pumpkin treat! Brought to us by MarthaStewart.com


Ingredients

For the Cake:

  • Non stick cooking spray, for pan

  • 4 teaspoons baking powder

  • 1 teaspoon salt

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon ground cloves 

  • 2 1/12 cups packed light-brown sugar 

  • 4 cups cake flour (not self-rising) plus more for dusting

  • 1 teaspoon baking soda 

  • 1 tablespoon ground ginger

  • 1 teaspoon freshly grated nutmeg 

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

  • 4 large eggs 

  • 1 1/2 cups canned pumpkin

  • 12-cavity mini pumpkin cake pan

To Decorate:

  • Non-stick cooking spray

  • 1/2 recipe Easy White Icing

  • 6 chocolate Italian wafer cookies, such as Loacker

  • 1/4 cup powdered sugar

  • 4 ounces semisweet or bittersweet chocolate, melted

Photo by: STEVEN KARL METZER

Photo by: STEVEN KARL METZER

Preparation

Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.

For Cake:

>> Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.

>> Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.

>> Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.

Step One:

Spray each cavity of the mini pumpkin pan with non-stick cooking spray and fill each just over half way. Baking time will be much less (about 20 minutes total) as the cakes are much smaller. Once baked, cool cakes in pan for 10 minutes then remove cakes from pans and let cool completely on a wire rack. (Wash cake pan and repeat two more times for a total of 36 mini cakes).

Photo by: STEVEN KARL METZER

Photo by: STEVEN KARL METZER


Step Two:

Using a knife trim the bottoms of each cake to remove any doming that may have occurred during baking and to create a flat surface. Next, place a small dollop of icing onto the cut side of the cake, and then sandwich a second cake on top, lining up the pumpkin patterns so the top and bottom pieces match. Cut the Italian wafer cookies into 1/2-inch pieces to create the "stem." Use icing to affix cookies to top of each pumpkin.

Step Three:

Decorate pumpkins as desired. These pumpkins are drizzled some with melted chocolate, dusted others with powdered sugar, and also piped a design with white icing.

Photo by: STEVEN KARL METZER

Photo by: STEVEN KARL METZER