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Ингредиенты
- 2 c. Cake flour
- 2 tsp Baking pwdr
- 2 tsp Grnd cinnamon
- 1/2 tsp Grnd allspice
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/2 c. Apricot Puree
- 3/4 c. Canned solid pack pumpkin
- 1/4 c. Buttermilk
- 3/4 c. Unsalted butter, room temperature (1 1/2 sticks)
- 1 1/2 c. Sugar
- 3 lrg Large eggs, room temperature
- 2 tsp Vanilla extract
- 1 1/4 lb Cream cheese, room temperature
- 2 1/2 c. Powdered sugar
- 1/2 c. Apricot Puree
- 1/3 c. Canned solid pack pumpkin
- 1/2 tsp Grnd cinnamon
- 1/4 tsp Grnd allspice Dry apricot cutouts, (optional)
Инструкции
- For Cake: Preheat oven to 350 F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Dust pans with flour. Sift first 6 ingredients into medium bowl. Blend Apricot Puree, pumpkin and buttermilk in small bowl. Using electric mixer, beat butter in large bowl till fluffy.
- Gradually add in sugar, beating till well blended. Add in Large eggs 1 at a time, beating well after each addition. Fold in vanilla. Fold in dry ingredients alternately with pumpkin mix, beginning and ending with dry ingredients. Divide batter equally among prepared pans. Smooth tops.
- Bake cakes till tester inserted into center comes out clean, about 25 min (cakes won't rise to tops of pans).
- For Frosting: Using electric mixer, beat cream cheese and sugar in medium bowl till fluffy. Add in Apricot Puree, pumpkin and spices and beat till blended.
- Cut around pan sides to loosen cakes. Turn out cakes. Place 1 cake layer on platter. Spread 1 c. frosting over. Top with second cake layer. Spread 1 c. frosting over. Top with third cake layer. Spread remaining frosting over sides and top of cake. Garnish with dry apricot cutouts, if you like.
- (Can be prepared 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)
- Serves 10 to 12.
