The revelation of this recipe, for me, is the frosting. I find most frosting recipes to specify way too much (icing) sugar, and usually forgo icing a cake. This frosting is so simple, so delicious, and has just the right amount of sweetness, at least for me. I think it’s awesome and will be using it as my default frosting.
In the cake recipe, you can substitute 1/3 cup of applesauce for half the vegetable oil. The combination of spices is up to you, though I do recommend a mixture. I think 2 tablespoons of one spice might be too much.
1 3/4 c all purpose flour, white, whole wheat, or a combination
1 1/2 t baking powder
1 t baking soda
2 tablespoons mixed spices: cinnamon, nutmeg, ginger, cardamom, mace, clove, allspice…
3/4 c maple syrup
2/3 c sunflower oil, or other mild oil (see note above)
2 T Greek-style yogurt or sour cream
1 1/2 c cooked, mashed pie pumpkin or other winter squash
1. Preheat oven to 350ºF. Grease a 9-inch spring form or other cake pan, or an 8-inch x 8-inch baking pan. Combine flour(s), baking powder, baking soda, and spices in a bowl, stirring to incorporate. Set aside.
2. Put maple syrup and oil in a bowl and, with an electric mixer, or by hand, beat well for a minute or two. Add the eggs one at a time, beating well after each addition. Add the yogurt and beat until incorporated.
3. Stir in the flour mixture, and beat until combined. You may have to switch to a wooden spoon, as the batter will thicken up some. Add the mashed pumpkin and stir to combine.
4. Pour the mixture into the prepared pan and bake for about 45 minutes or until a toothpick inserted into various areas comes out clean.
5. Serve warm as is or allow to cool completely and frost with the following:
Cream Cheese Frosting
8 oz cream cheese, softened
1/4 c maple syrup
1 t molasses
1. Put all ingredients in a food processor and process until smooth. Or, beat the cream cheese with an electric mixer or by hand until smooth, then add the maple syrup and molasses and continue beating until incorporated. (YUM!!)