October is my favorite month of the year. In the middle west, the weather temperatures of the sweaters are perfect – warm during the day and warm in the morning and in the evening. Gold, orange and red autumn leaves blankets of the floor. And maybe the best of everything to bake with all warm spices – tinemon, cloves and ginger.
A recipe that I have done every autumn in the past 20 years is Martha Stewarts pumpkin spice cake with honey icing. I found the recipe for the first time in an edition of Martha Stewart’s Daily foodA mini magazine with some of the best recipes. There is still one of my favorite publications; It ran about a decade in the early 2000s and helped my cooking philosophy as a young, aspiring cook.
Why I love Martha Stewarts pumpkin spice cake
The cake itself is a classic spice cake, but what originally attracted my attention was the icing. Honey combined with the cream cheese taste So Well because it makes the tang soft.
Normal cream cheese sugar effusion is based on sweetness, which can sometimes be excessively cute. However, honey has a natural complexity: floral notes, a hint of caramel heat and a smooth sweetness that melts the cream cheese.
Honey also adds moisture and gives the icing a silky, lush texture. The result is a balanced icing – it is cute, but not smart, spicy, but not sharp, with a depth of the taste that simply cannot deliver granulated sugar.
Simply recipes / Haley Scarpino
Tips and tricks to make Martha’s pumpkin spice cake
The instructions for this recipe recommend using two shells for the cake: one for the dry ingredients and one for the wet ingredients. However, since I am aged and more efficient when it comes to dirty dishes, I make this cake with a bowl. I combine all moist ingredients in a large bowl, seven in the dry ingredients and then stir until everything is well combined.
Another slight change that I make to the recipe is the ground of the butter. I have to use a small pan to melt the butter, so I think I can brown it just as well. This adds a depth that you usually do not get in a simple pumpkin pie.
As soon as the golden milk festivals are browned, they develop a nutty, roasted taste that combines wonderfully with the pumpkin and warm spices. Instead of wealth, browned butter only brings a subtle caramelized note that tastes more complex for the cake.
Simply recipes / Haley Scarpino
The recipe requires a 9×9-inch backform, but I often do it in a round 9-inch pan. It also works in a RAIB pan for easy cutting with coffee and can even be doubled for a 9-x13 inch pan if you feed a lot. (Of course you have to adjust the baking time when you change the pan.) However, the dough is forgiving, so that it becomes moist and spicy in almost any form, which makes it an ideal recipe to adapt for different occasions.
The crumb is tender and damp, seasoned enough to heat it without overwhelming, and the Honey fresh cheese sugar effusion brings a spicy sweet finish that brings together everything. It feels just right for an autumn spot luck, Thanksgiving dessert or even a cozy weekend baking project.
And it is so clear Martha: easy to make and classic in taste, but increased with thoughtful details – it is the type of cake that makes people ask about the recipe.
Simply recipes / Haley Scarpino
