The Great Pumpkin Cake
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Preheat the oven to 350°F, Grease and flour a Bundt pan and line one 4-ounce ramekin or custard cup with a muffin paper.
Sift the flour; baking powder; baking soda, salt, and pumpkin pie spice into a large bowl and set aside.
Cream the butter; granulated sugar; and brown sugar in a large bowl with an electric mixer until fluffy. One at a time, beat the eggs into the mixture, and then blend in the vanilla, sour cream, and pumpkin, mixing to combine. Add the egg mixture to the dry ingredients in halves, mixing until smooth, Stir in the walnuts, if using.
Scoop out 1/3 cup of the batter and pour it into the paper-lined
ramekin. Pour the remaining batter into the Bundt pan. Place both pans
in the oven; remove the ramekin after 15 minutes. Continue baking the
Bundt cake for 30 to 35 minutes longer, until a toothpick comes out with
only a few crumbs clinging to it.
Make an entire second cake by repeating steps 1 through 3. Skip the small ramekin cake and pour all of the batter into the prepared Bundt pan. Bake 45 to 50 minutes and cool the second cake.
To prepare the frosting, beat the cream cheese and butter in a large bowl until smooth and creamy. Slowly blend in the confectioners’ sugar. Add milk, 1 tablespoon at a time, until the frosting achieves a smooth, spreadable consistency. Stir in the vanilla.
Remove ½ cup of the frosting to a small bowl and blend in about 6 drops of the green coloring (add a few drops more if you want a more intense shade). Stir about 10 drops each of the red and yellow coloring or a dab of the orange paste into the remaining white frosting to produce a bright orange.
When both Bundt cakes are entirely cool, place the slightly larger Bundt cake (the second one) upside down on a serving platter (the rounded edge of the cake will be on the bottom). Spread a thin layer of orange frosting over the flat side as a glue, and then place the second cake right side up directly on top of the first, making sure to line up the ridges.
Frost the cake assembly evenly with orange frosting, Peel the paper off the little cupcake from the ramekin and frost its bottom and sides with the bright green frosting. Place it, topside down and frosted bottom up, in the center of the top Bundt cake, covering the hole, to make a pumpkin stem. (You can use a knife to smooth away your fingerprints from placing the cupcake.)
Sift the flour; baking powder; baking soda, salt, and pumpkin pie spice into a large bowl and set aside.
Cream the butter; granulated sugar; and brown sugar in a large bowl with an electric mixer until fluffy. One at a time, beat the eggs into the mixture, and then blend in the vanilla, sour cream, and pumpkin, mixing to combine. Add the egg mixture to the dry ingredients in halves, mixing until smooth, Stir in the walnuts, if using.
Make an entire second cake by repeating steps 1 through 3. Skip the small ramekin cake and pour all of the batter into the prepared Bundt pan. Bake 45 to 50 minutes and cool the second cake.
To prepare the frosting, beat the cream cheese and butter in a large bowl until smooth and creamy. Slowly blend in the confectioners’ sugar. Add milk, 1 tablespoon at a time, until the frosting achieves a smooth, spreadable consistency. Stir in the vanilla.
Remove ½ cup of the frosting to a small bowl and blend in about 6 drops of the green coloring (add a few drops more if you want a more intense shade). Stir about 10 drops each of the red and yellow coloring or a dab of the orange paste into the remaining white frosting to produce a bright orange.
When both Bundt cakes are entirely cool, place the slightly larger Bundt cake (the second one) upside down on a serving platter (the rounded edge of the cake will be on the bottom). Spread a thin layer of orange frosting over the flat side as a glue, and then place the second cake right side up directly on top of the first, making sure to line up the ridges.
Frost the cake assembly evenly with orange frosting, Peel the paper off the little cupcake from the ramekin and frost its bottom and sides with the bright green frosting. Place it, topside down and frosted bottom up, in the center of the top Bundt cake, covering the hole, to make a pumpkin stem. (You can use a knife to smooth away your fingerprints from placing the cupcake.)
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