If you're not a fan of pumpkin desserts but want to stun guests with a seasonal finish, make this buttermilk spice cake with walnut cream cheese frosting. It's layers of moist-fluffy cake with smooth-rich frosting and a nice crunch from the toasted walnuts. The combination of cinnamon, nutmeg, and allspice is found in classic pumpkin pie, and here it's used in the buttermilk-based cake batter. However, without the over powering pumpkin puree, the rich, nutty, and earthy flavor of the spices is found in each bite of cake. Bake and assemble the day before you plan on serving it, because it tastes even better the second day! To experiment with this cake, get the recipe after the jump.
2 cups brown sugar Serves 16. Roasted Walnut and Cream Cheese Frosting: 8 ounces cream cheese, softened Makes about 3 cups.
1 stick butter, softened
1/2 cup vegetable oil
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup buttermilk
1 recipe Roasted Walnut Cream Cheese Frosting, recipe follows
1/2 stick butter, softened
3/4 pound (about 3 cups) confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1 tablespoon milk
1 cup roasted walnut pieces
2 cups brown sugar
Roasted Walnut and Cream Cheese Frosting:
8 ounces cream cheese, softened
Makes about 3 cups.