Pumpkin Orange Cake with Caramel Cream Cheese Frosting

This cake recipe is another that I found in my Grandmother's old box of recipes.  There were literally hundreds of recipes clipped from newspapers and magazines in that box.  I got rid of most of them, but kept a few that looked interesting.  This cake is so moist and full of pumpkin and orange flavor!  To go with this pumpkin orange cake, I decided to make this Caramel Cream Cheese Frosting, because of course.  When I made this cake, I had just done a quick ingredient run to the store and thought I had everything I needed.  But of course, I didn't have enough cream cheese.  Oops.  Instead of making another trip, I just decided to cut the cake recipe and the frosting recipe in half and do a 1 layer 9x9 inch square instead of a 2 layer cake (my jeans are thanking me).  If you'd like to turn this into a 2 layer cake, just double the recipe for the cake and frosting.

Pumpkin Orange Cake with Caramel Cream Cheese Frosting

Pumpkin Orange Cake:
1/2 cup pumpkin puree
6 Tablespoons orange juice
1 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 cup butter, room temperature
1/2 cup + 2 Tablespoons granulated sugar
Zest of 1/2 orange
1 egg

Caramel Cream Cheese Frosting:

1/2 cup sugar

1/4 cup water

6 Tablespoons unsalted butter, softened

1 Tablespoon heavy cream

8 ounces cream cheese, cut into 2-inch cubes

1/2 teaspoon vanilla extract

1/2 cup chopped pecans (optional)

Preheat the oven to 350F.  Grease a 9x9 inch square cake pan.

In a small bowl, stir together the pumpkin and orange juice.  Set aside.

In a separate bowl, stir together the flour, baking powder, cinnamon, salt, baking soda, ginger, and allspice.

In a large bowl, cream together the butter, sugar, and orange zest until light and fluffy. Beat in the egg until smooth.  Add half of the flour mixture and beat until just combined.  Beat in all of the pumpkin mixture.  Add the remaining flour mixture and beat until incorporated and no streaks of flour remain.

Pour the batter into the prepared pan and bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove cake from the oven and let cool completely before frosting.

For the frosting, place the sugar and water in a small saucepan and cook over high heat, stirring until the sugar dissolves and the mixture boils.  Reduce the heat to medium and continue to heat without stirring until the mixture turns a medium to dark amber color.  Remove the saucepan from the heat and stir in the butter and cream (be careful as it will spatter and bubble a bit). If the butter separates, it is okay.  It will come back together in a minute.

Pour the caramel into the bowl of a stand mixer (or use an electric mixer) and beat with the whisk attachment on medium low speed for about 5 minutes, until the caramel cools a bit.  While the mixer is running, add the cream cheese, one cube at a time until completely incorporated and smooth.  Beat in the vanilla extract.  Transfer the frosting to a bowl, cover and chill until cold and firm, several hours at least.

Spread the frosting over the cooled cake.  Sprinkle with chopped pecans, if desired.  Makes 9 servings.

Enjoy!  -Cardamommy