0 In In the Kitchen

Pumpkin Cake with Goat Cheese Icing

I should probably just start this post by stating: I PROMISE, I DID TASTE THIS AND ITS GOOD. ha!  I then forced my sweet husband and daughter to try it, and it was a home run by all.

Processed with Snapseed.

This is a great alternative to cream cheese icing if you don’t have cream cheese on hand – and you would be none the wiser on whats in it after making it.

Ingredients:

Processed with Snapseed.

Cake//

2 cups all purpose flour

1 1/2 cups granulated sugar

2 tsp baking powder

1 tsp baking soda

              2 tsp cinnamon              

1/2 tsp nutmeg

1/4 tsp salt

3 eggs

1 cup vegetable oil

1 15oz can pumpkin

Icing//

5 oz goat cheese

5 tbs butter

2 cups powdered sugar

2 tsp vanilla extract

1/2 tsp salt

 

Processed with Snapseed.

Directions for cake

Preheat oven to 350*

Spray pan with non stick spray (I used a bundt cake pan but you could easily make these as bars also!)

In a large bowl whisk together dry ingredients

In a separate bowl whisk wet ingredients together

Add wet ingredients to dry and mix well

Place in oven for 35-40 min

Remove from oven and place the cake in pan on a rack to cool.  then

Processed with Snapseed.

Processed with Snapseed.

Directions for icing:

whisk with electric mixer ROOM TEMPERATURE goat cheese

add ROOM TEMP butter and whisk

add vanilla

slowly add in powdered sugar and beat on high until smooth

//If you prefer less strong cream cheese icing typically up the butter and cut down on the goat cheese.  slowly add the sugar and taste as you go to see how sweet you like it

Processed with Snapseed.

You Might Also Like

No Comments

Leave a Reply