Spiced Pumpkin Cake

• Spiced Pumpkin Cake with Cream Cheese Frosting
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• Serves: Yields 12 servings
• Ingredients:
• Pumpkin spice cake:
• 2 teaspoons unsalted butter, room temperature, for greasing pans
• 3 cups (15-ounces) all-purpose flour, plus 2 tablespoons for dusting pans
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1 cup (7-ounces) granulated sugar
• 1 cup (8-ounces) light brown sugar, tightly packed
• 1 cup canola oil
• 4 large eggs, room temperature
• 1 (15-ounce) can pumpkin puree
• 1 tablespoon vanilla bean paste
• Zest of 1 medium orange, about 1 tablespoon
• Cream cheese frosting:
• 6 ounces cream cheese, room temperature
• 6 ounces unsalted butter, room temperature
• 1 teaspoon vanilla bean extract
• 11/2 cups (5 3/4-ounces) confectioners' sugar

1. Preheat an oven to 350u0b0F and position an oven rack in the center. Butter the base and sides of two 8-inch cake pans with 2-inch sides. Dust with flour. Line the bottom with parchment paper.
2. To prepare the pumpkin spice cake: In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt.
3. In the bowl of a stand mixer, fitted with a paddle attachment, combine the granulated and brown sugars and oil until just combined. Add the eggs, 1 at a time, beating until well combined after each addition. Add the pumpkin, vanilla and orange zest until just combined. Add the flour mixture, stirring until just incorporated.
4. Using a silicone spatula, divide the batter between the 2 prepared pans, smoothing the top and making a slight dip in the center. Place pans on a baking sheet and transfer to the oven to bake, until a cake tester or toothpick inserted in the center of the cake comes out clean, about 35 to 40 minutes.

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Taken from www.epicurious.com/recipes/member/views/spiced-pumpkin-cake-52925431 (may not work)