Pumpkin Guinness Cake with Spiced Cream Cheese Frosting

Cakes are always my downfall, and the addition of pumpkin basically guarantees that fact. But what really makes this cake -- in my opinion -- is the addition of Guinness, which gives it a "I can't quite place it but this tastes delicious" flavor. Like a carrot cake, this particular treat is heavy and moist, and perfect for fall and winter months with its deeply rich and spicy flavors. I chose to modestly frost mine with a spiced cream cheese frosting (which allows me to nibble on a slice for breakfast without feeling too guilty for starting my day with dessert!).

Pumpkin Guinness Cake

Cooking spray 1 tablespoon all-purpose flour
2 cups freshly roasted pumpkin
¾ cup granulated sugar
¾ cup packed dark brown sugar
½ cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons cinnamon
½ teaspoon ground cloves
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup Guinness

Preheat oven to 350°F.

Work pumpkin in food processor into a smooth paste. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.

Place ¾ cup granulated sugar, brown sugar, and ½ cup butter in a large bowl; beat with mixer at medium speed 3 minutes or until well blended.

Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla.

Lightly spoon 3 cups flour into dry measuring cups and level with a knife.

Combine flour and next cinnamon, cloves, baking powder, baking soda and salt in a bowl, stirring well with a whisk. Add flour mixture and ¾ cup Guinness alternately to sugar mixture, beginning and ending with flour mixture.

Lightly coat a 10-inch bundt pan with cooking spray; dust with 1 tablespoon flour. Spoon batter into prepared pan.

Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

For cupcakes, fill 2 paper lined cupcake tins and bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean.

Spiced Cream Cheese Frosting

8-ounce cream cheese, softened
½ cup butter, softened
2 cups powdered sugar, sifted
⅓ cup buttermilk
1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy.

Slowly incorporate powdered sugar alternately with buttermilk, beat at low speed until blended after each addition. Add vanilla. Continue beating until blended.

Spread frosting over cooled cake, slice and serve.

Sprinkle cinnamon over cream cheese frosting for an additional garnish.

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