3cupsconfectioners'(powdered or icing) sugar, sifted
1/4cupbutter, room temperature
1 1/2tablespoonsPure Maple Syrup
Preheat the oven to 350 degrees F. Lightly spray with a non stick vegetable spray, two - 8 inch (20 cm) cake pans
Then line the bottom of each pan with a round of parchment paper.
If you do not have buttermilk follow the link with recipe in the above text and allow it to set.
In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the pumpkin puree and vanilla extract and beat until incorporated. The batter should look curdled.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Carefully add the flour mixture and buttermilk alternately to the batter, in three additions, beginning and ending with the flour mixture. Evenly divide the batter between your two pans.
Bake about 25 minutes, or until a toothpick inserted in the center of the cake just comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans. Cool completely before frosting.
For the frosting Place the cream cheese and butter in the bowl of your electric mixer, fitted with the paddle attachment (or use a hand mixer) and beat until smooth. Add the maple syrup and confectioners' sugar and beat until light and creamy and of spreading consistency. Add more sugar or maple syrup if needed.
To assemble the cake Place one of the cake layers on your serving plate. Frost with a layer of the icing. Place the second cake on top of the first layer and frost the top and sides of the cake.
To garnish like the above photo, generously dust top layer with ground cinnamon. Refrigerate but bring to room temperature before serving.