Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
Absolutely – this is your go-to Fall dessert! This small batch Pumpkin Pie Sheet Cake is a great recipe for a quick dessert or the dessert table at your Thanksgiving meal! Between the quick baking time, simple instructions and fantastic flavors, this one is sure to please everyone!
This cake and buttercream combination might just be my very favorite, but this recipe is easily adaptable! Several other flavor suggestions can be found in the NOTES section of the below recipe.
For the Love of Pumpkin Pie Cake
This little recipe is one of my very most favorites for several reasons and at the top of my list?! It’s so, so easy. Start off by melting the butter with the water and pumpkin puree. Then add in the sugar, stirring to dissolve. Because this is a small batch cake, the remaining ingredients can be added all at once. Stir quickly, scrape the sides, pour into the 1/4 sheet-sized baking pan and bake for 15 minutes.
There’s No Better Buttercream
While the cake is baking and cooling, prepare the maple sirup buttercream. The key in making a prefect buttercream is to drizzle the milk while mixing, until the desired consistency is reached. For this recipe, a smooth, pourable buttercream is a perfect companion to this delicate pumpkin pie sheet cake.
Once the cake is baked and cooled, simply frost and serve! This recipe makes a mini (small batch sheet cake) and serves 8-12 people. But if you’re in the market for a larger cake this recipe can be easily doubled, tripled or quadrupled. ((The frosting makes quite a bit extra, so you’ll probably only need to double if you’re quadrupling the cake))
So easy AND so good! The subtle warm spices of clove and cinnamon, along with the sweet maple sirup buttercream are such a perfect flavor combination. I think this cake recipe will have to follow me into the Spring!
Mini Pumpkin Pie Sheet Cake with Maple Buttercream
Cake Ingredients
- 1/8 c water
- 3/8 c canned pumpkin puree
- 1 stick (8 oz) salted butter
- 1 c packed brown sugar
- 1/4 c sour cream or plain Greek yogurt
- 1 egg, whisked
- 1/2 t ground cinnamon
- 1/4 t ground cloves
- 1/2 t kosher salt
- 1/2 t baking soda
- 1 c flour
Buttercream Ingredients
- 3 c powdered sugar
- 2 T melted salted butter
- pinch of salt
- 3 T pure maple sirup
- 1/4 c milk, more or less to desired consistency
Instructions
Preheat oven to 350°. Line a 1/4 sheet rimmed cake sheet pan with parchment paper and spray with nonstick cooking spray.
In a small or medium saucepan, combine water, pumpkin and butter. Simmer, covered, over medium heat until the butter is almost melted (approximately 3 minutes). Remove from flame and add sugar and stir until dissolved (1 minute).
Add sour cream, flour, spices, salt and baking soda. Whisk in egg. Continue whisking and scrape the sides to remove any lumps.
Pour cake batter into prepared pan, smoothing into the corners.
Bake 15 minutes or until cake is set (an instant read thermometer should register 200°-205°).
Allow cake to cool completely.
While cake is cooling, combine buttercream ingredients (except milk) in a medium mixing bowl. Using a hand-mixer, drizzle milk while beating until desired consistency is reached. You may need more or less milk depending on the thickness you prefer.
Once the cake is completely cooled, pour the buttercream over the cake and spread over the entire cake. You will probably have 1 cup of buttercream left over. I love maple buttercream and graham crackers, so plan on having a little treat with any leftovers!
Notes
Looking for a different flavor? Sub mashed bananas or applesauce for the pumpkin puree.
Serves 12
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