Pumpkin and Cream-cheese Cake

I made a special cake for Thanksgiving. Why is it special ?

It is special because of different reasons : it’s gonna be the first post on my new blog,  it’s a first try and because I substitute oil with sour cream and I was a bit nervous waiting to see how it will turn out. So far looks amazing, not to say about the fragrance in the kitchen: so yummy.

I am waiting now for the cake to cool down so I can fill it with pumpkin cream-cheese filling…

Ingredients for the cake:

All the ingredients must be at room temperature. Makes 1 layer ( I made this twice because I don’t have 2 pieces of 9 inch pan )

  • 1 cup brown sugar
  • 1 cup sour cream
  • 1 cup pumpkin puree
  • 2 eggs
  • 2 cups all purpose flour
  • 1 tsp cinnamon
  • a pinch of salt
  • 1 1/2 tsp baking powder
  1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Set aside.
  2. Sift together flour, baking powder, salt and cinnamon
  3. Whisk sugar and sour cream for about 1 minute than add eggs ( one at a time ) and whisk for 2 more minutes.
  4. Add pumpkin puree and whisk until well combined.
  5. Add the flour mixture and lightly whisk with a spatula until well combined.
  6. Bake for 30-40 minutes or until a toothpick inserted in the center comes out with a few crumbs on it.
  7. Let it cool down for about 30 – 60 minutes and than transfer it on a cooling rack.

Until the cake was in the oven I prepared the filling.

For the filling:

  • 250 g cream cheese at room temperature
  • 1/2 cup granulated sugar
  • 4 table spoons of pumpkin puree

Cool it in the fridge until you use it.

For the frosting

  • 250 g cream cheese at room temperature
  • 1/2 cup brown sugar
  • 1 tsp almond extract

And a cut :


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