Photos by Sarah Puwalowski
Pumpkin Spice Cake with Honey Frosting
Adapted from
1/2 cup (1 stick) unsalted butter, very soft
1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour (spooned & leveled)
1 bar (8 ounces) regulare cream cheese, very soft
2 tsp. baking sode
1/4 cup honey
1/2 tsp. salt
2 large eggs
1 1/2 cups sugar
1 can (15 ounces) pumpkin puree
1 Tsp. pumpkin-pie spice
OR
1 1/2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1/8 tsp. each allspice & cloves
*Be sure to use canned pumpkin puree---not pumpkin pie filling or fresh pumpkin puree*
Turn batter into prepared pan, and smooth top. Baked until a toothpick inserted in center of the cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan.