Autumn In New York Cake My Cafe Recipe
As the seasons change, so do our desserts. The Autumn in New York Cake My Cafe Recipe is sure to be a crowd pleaser at any dinner gathering. This four-layer delicious cake consists of layers of yellow cake, creamy pumpkin filling, and a rich caramel frosting. It is then topped with a dusting of cinnamon for the perfect fall flavor.
Ingredients
For the Yellow Cake Layers:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon vanilla extract
For the Pumpkin Filling:
- 1 can pumpkin puree (15 ounces)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/2 cup heavy cream
For the Caramel Frosting:
- 3/4 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
Making the Yellow Cake Layers
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract. Alternately add the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.
Divide the batter evenly between the two prepared pans. Bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before assembling the cake.
Making the Pumpkin Filling
In a medium bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, ginger, allspice, cloves, cardamom, and salt. Stir to combine. In a small saucepan, bring the heavy cream to a simmer over medium heat. Pour the heavy cream into the pumpkin mixture and stir to combine.
Spoon the pumpkin filling onto one of the cooled cake layers and spread it evenly. Place the other cake layer on top. Refrigerate for 30 minutes to allow the filling to set.
Making the Caramel Frosting
In a small saucepan, combine the sugar and water. Heat over medium-high heat, stirring constantly, until the sugar has dissolved. Bring the mixture to a boil and cook, without stirring, until it reaches a deep amber color. Remove the pan from the heat and carefully add the heavy cream and butter, stirring until smooth.
Allow the caramel to cool for 10 minutes. Add the vanilla extract and stir to combine. Spread the caramel frosting over the top of the cake. Sprinkle with cinnamon. Refrigerate for 1 hour before serving.
Nutrition
This cake is a decadent treat, and should be enjoyed in moderation. Each slice contains approximately 630 calories, 33 grams of fat, and 68 grams of sugar.
This cake is a wonderful way to celebrate the fall season. The combination of yellow cake, pumpkin filling, and caramel frosting makes for the perfect autumn flavor. Enjoy this delicious cake with your family and friends!
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