Jennifer Moorman Shares Recipe from Book “The Magic All Around”

Pumpkin Spice Cake

Inspired by Jennifer Moorman’s magical realism novel The Magic All Around, this fall-inspired bake is Mattie’s favorite birthday cake. The spice-infused cake topped with a cream cheese frosting fills the house with the scents of autumn and brings comfort and peace with every bite.

Prep time: 15 minutes

Cook time: 30 minutes

Cool time: 1 hour 15 minutes

Total time: 2 hours

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

2 teaspoons pumpkin pie spice

1 cup canola oil

4 large eggs

1 cup packed light brown sugar

1/2 cup granulated sugar

1 (15 ounce) can pumpkin puree

1 1/2 teaspoons pure vanilla extract

8 ounces cream cheese, room temperature

1/2 cup unsalted butter, room temperature

3 cups confectioners’ sugar, plus an extra 1/4 cup if needed

1 teaspoon pure vanilla extract

1/8 teaspoon salt

Directions

1. Preheat the oven to 350°F, and grease a 9×13 inch baking pan.

2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients, and whisk until completely combined. Batter will be thick.

3. Spread batter into the prepared pan. Bake for 30–35 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. Remove the cake from the oven, and set the entire pan on a wire rack. Allow to cool completely.

4. Make the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners’ sugar. Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier. Store in the refrigerator.

To make cupcakes: This batter yields about 24–28 cupcakes. Same oven temperature, fill the cupcake wrappers 2/3 full, and bake 18–21 minutes or until baked through.

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