Pumpkin pie reigns supreme, but this fluffy, supermoist cake challenges the throne. Its flavor comes from canned pumpkin plus a pumpkin ale, which returns to animate the cream cheese frosting with vivid seasonal spice. (Want to tone down the pumpkin? Make the icing with milk instead.) The sprinkle of chopped crystallized ginger over the top is optional, but we always dress up for the holidays.
- FOR THE CAKE
- 31⁄2 cups all-purpose flour
- 1 tablespoon baking powder
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon salt
- 2 tablespoons pumpkin pie spice
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup lowfat Greek yogurt
- 11⁄4 cups packed dark brown sugar
- 3 large eggs
- 11⁄4 cups pumpkin purée
- 3⁄4 cup pumpkin ale
- FOR THE FROSTING
- 2 ounces cream cheese, softened
- 1⁄4 cup confectioners’ sugar
- 3 tablespoons pumpkin ale
- chopped crystallized ginger for
- garnish (optional)
1. Preheat the oven to 350 degrees F. Coat a 12-cup Bundt pan with cooking spray and dust with flour (or use cooking spray with flour).
2. MAKE THE CAKE: Whisk together the flour, baking powder, baking soda, salt and spice in a large bowl.
3. Beat the butter, yogurt and brown sugar in a mixing bowl until smooth and creamy. Add the eggs, one at a time, and beat until incorporated. Beat in the pumpkin.
4. Beat in the dry ingredients and the beer, alternating additions of 1/3 of the dry ingredients and 1/2 the beer until well incor-porated. Scrape the batter into the prepared pan and use a spatula to smooth the top. Bake until a toothpick inserted in the center comes out clean, about 55 minutes. Let cool in the pan 15 minutes, then turn onto a wire rack and let cool completely.
5. MAKE THE FROSTING: Beat the cream cheese, confectioners’ sugar and beer in a medium bowl. (Use a little more beer, if necessary.) Use a spoon or pastry bag to drizzle the frosting over the cooled cake, and sprinkle with the crystallized ginger if desired.