Pumpkin is the new chocolate …

 

Pumpkin Spice Cake with Red Walnuts on LouiseMellor.com_40 is the new 30

Spanx are the new girdle

Kate is the new Diana

Is Kris Jenner the new June Cleaver ?
Pumpkin Spice Cake with Red Walnuts on LouiseMellor.com_

GMO activists are the new hippies

Justin Bieber is the new Elvis

Is that Carl’s Jr girl the new Marilyn Monroe ?

I’ve been 40 for 2 years now and it’s not the new 30 … it’s better.   Kate is cute but I love Diana.  Kris Jenner, not so much,  June had style and class.

I’ve baked 2 of these cakes in a week, so I will gladly keep the Spanx and to that add ….

Pumpkin is the new chocolate and red is the new brown … red walnuts that is.

Pumpkin Spice Cake with Red Walnuts on LouiseMellor.com_

Everything tastes better in a Bundt pan and this tasty treat is no exception.  The texture is so creamy and light, but loaded with sweet- pumpkin-spice-goodness.    A little maple cream cheese frosting  never hurt anyone and I needed it to make the walnuts stick to the top like little ruby gemstones.  The organic red walnuts are from Melissa’s produce and are available at Bristol Farms, I bought them because I fell in love with the color, but the flavor is extraordinary.  They are a must try for the season!

Pumpkin spice cake
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Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 2 cups organic all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 Tablespoon pumpkin pie spice
  • 2 sticks of organic unsalted butter, room temperature
  • ½ cup organic granulated sugar
  • 1¼ cup light brown organic sugar, lightly packed
  • 4 extra-large organic eggs, at room temperature
  • 1 -15 ounce can of organic pumpkin purée, not pie filling
  • 1 teaspoon pure vanilla extract
  • ½ - 8 ounce package of light cream cheese (4 ounces), room temperature
  • ¼ stick of organic unsalted butter, room temperature
  • 1 Tablespoon of pure maple syrup
  • 1 cup of powdered sugar
  • splash of vanilla
  • pinch of sea salt
  • ¼ cup of organic toasted red walnuts
Instructions
  1. Preheat your oven to 350 degrees and adjust your rack to the center.
  2. In a small bowl combine the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In the bowl of a standing mixer cream the butter and sugars on medium speed for 3- 4 minutes or until pale and fluffy. Reduce the speed and add in eggs 1 by 1 until completely combined.
  4. Turn off the mixer, scrape down the sides, and add vanilla extract.
  5. On low speed add in the dry ingredients and mix for an additional 2 minutes.
  6. Pour into lightly buttered nonstick Bundt pan and place into the preheated oven for 35-40 minutes or until a toothpick comes out clean when inserted into the middle.
  7. Cream together the cream cheese and butter, once smooth add the maple syrup
  8. Turn down your mixer and add the powdered sugar a little at a time until smooth.
  9. Finish with a splash of vanilla and a pinch of salt.
  10. Drizzle frosting over the top of the cooled cake and sprinkle with walnuts.

 

 

4 comments… add one

  • Lentil Breakdown October 30, 2012, 2:44 pm

    And you are the same old tease! Signed, a new hippie.

  • Valentina October 30, 2012, 7:08 pm

    Can’t wait to try it! Gorgeous images — as always!

  • Ardala Evans November 11, 2012, 2:44 pm

    Sure wish the printable recipe included an image. The image always inspires me to make the recipe.

  • David Latt November 17, 2012, 4:14 pm

    Beautiful photographs! The cake looks delicious.

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