2 sticks unsalted butter, room temp, plus more for pans and parchment
2 and 3/4 cups all purpose flour, plus more for parchment
1 and 1/2 tsp baking powder
1 tsp baking soda
1 and 1/2 tsp ground cinnamon
3/4 tsp freshly grated nutmeg
Salt
2 cups packed light-brown sugar
3 large eggs
1 and 1/2 cups solid packed pumpkin (from one 14.5 oz can)
1 tsp vanilla extract
3/4 tsp grated peeled fresh ginger
1/2 cup low-fat buttermilk
Home-made or Store Bought Frosting (cream cheese)
Instructions
Preheat oven to 350. Brush two 8 inch round cake pans with butter; line with circles of parchment, and brush with butter. Dust with flour, tapping out excess. Whisk to gether flour, baking powder, baking soda, cinnamon, nutmef and 1/2 tsp salt.
Beat butter and sugar with a mixer on medium speed until pale and fluffy, 3 to 4 minutes. Beat in eggs 1 at a time. Beat in pumpkin; add vanilla and ginger. Reduce speed to low. Add flour mixture in 3 additions, alternating with buttermilk, and beginning and ending with flour. Scrape down side of bowl as needed. Divide batter between pans.
Bake cakes until golden brown, pulling away from sides of pans, and until a toothpick inserted into the centers of each comes out clean, about 35 min. Let cool in pans set on wire racks for 15 min. Invert cakes on racks, let cool.
Evenly spread frosting on top of one cake. Top the second cake and frost with remaining frosting.
Originally Submitted
11/21/2010
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