Spiced Pumpkin Cake with White Chocolate and Toasted Pepita Glaze

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Posted by | December 07, 2012 | Holidays, Recipes, Seasonal, Steph B | No Comments
I adore pumpkin this and pumpkin that and certainly don’t hold this delicious ingredient to just Thanksgiving.  Pumpkin is wonderful throughout the remainder of the holiday season and even through early Spring (if you’re a fan like I am).  Today, I’d like to share with you a festive spiced cake that will take brighten any holiday dessert buffet thanks to a silky, white chocolate glaze and bright green pepitas.  True to form, this cake boasts a slight peppery taste thanks to the addition of quatres épices (I told you I’d be making a lot with this delicious, French spice blend!).   This Spiced Pumpkin Cake with a White Chocolate and Toasted Pepita Glaze is a moist, semi-dense cake (my favorite) and is best served with a cup of hot, herbal tea. Spiced Pumpkin Cake with a White Chocolate and Toasted Pepita Glaze serves 10 1/2 c. unsalted butter, room temperature 3/4 c. sugar 2 eggs 1 teaspoon pure vanilla 3/4 c. organic pumpkin 1 1/2 c. flour 1 1/4 teaspoon baking powder 1/4 teaspoon good sea salt 1 1/2 teaspoons quatres épices For cake: 1/2 c. Ghirardelli white chocolate chips (this brand is best for consistency and reliability) 1/4 c. heavy cream For topping: 1 1/2 Tablespoons raw pumpkin seeds / pepitas (look for the brightest ones you can find)   Method: Preheat oven to 350 degrees.  Butter a 9 or 10″ round cake pan and then place a parchment round on the bottom.  Butter the parchment round as well. In the bowl of an electric mixer, add the butter and sugar.  Cream then together until fluffy.  Add the eggs, one at a time, blending well in between.  Add the pure vanilla and then the organic pumpkin, blending well.  Turn off mixer and prep the dry ingredients.

In a medium bowl, combine the flour, baking powder, salt and quatres épices.  Blend with a whisk.  With the mixer on medium speed, gradually add the dry ingredients until full incorporated.

Pour the batter in the buttered cake pan, spreading somewhat evenly with a spatula.  Slide the pan into the oven for 35 minutes.  Once the cake is done, cool atop a wire rack and then move on to preparing the glaze. 

White Chocolate Glaze: Place Ghirardelli white chocolate chips in a small bowl (melamine, porcelain, glass, etc.).  Heat heavy cream in a small sauce pan over medium heat.  Once the cream is heated through and just starting to bubble, remove from heat immediately and pour over white chocolate chips.  Using a whisk, blend the chips and cream until smooth.  Pour over slightly cooled cake, spreading the glaze evenly with a spatula or a knife. Toasted Pepitas: Toast 1 1/2 Tablespoons on 350 degrees for 3 minutes (set a timer!).  Cool slightly in pan and then sprinkle over glazed cake.  Enjoy!

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