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Wisconsin Apple Kringle Recipe

Wisconsin Apple Kringle Recipe
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★★★★★

5.1 from 20 reviews

This Moist Pumpkin Cake with Cream Cheese Frosting is a rich, tender, and warmly spiced treat perfect for fall and holiday celebrations. Featuring a perfectly balanced blend of cinnamon, nutmeg, and cloves, this cake combines the natural moisture and flavor of pumpkin puree with a luscious cream cheese frosting that adds a creamy, tangy finish. Easy to prepare and irresistibly delicious, it’s sure to become a seasonal favorite.

Ingredients

Scale

Dry Ingredients

  • 2 cups (240g) all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Wet Ingredients

  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1 cup (240ml) vegetable oil
  • 4 large eggs, at room temperature
  • 1 1/2 cups (340g) pumpkin puree (pure, not pie filling)
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 8 oz (226g) cream cheese, softened to room temp
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan, or line it with parchment paper to prevent sticking and make cleanup easier.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the sifted flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves until evenly combined.
  3. Beat the Wet Ingredients: In a large bowl, use an electric mixer to beat granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, mixing well after each. Then add pumpkin puree and vanilla extract, scraping down the sides of the bowl to fully incorporate all ingredients.
  4. Combine and Bake: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the cake tender. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  5. Make the Frosting: While the cake cools completely, beat the softened cream cheese and unsalted butter together until fluffy. Gradually add sifted powdered sugar, vanilla extract, and a pinch of salt, mixing until smooth and creamy.
  6. Frost and Serve: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. For a rustic look, swirl the frosting with a spatula. Slice and enjoy your moist pumpkin cake with cream cheese frosting.

Notes

  • Make sure the pumpkin puree is pure pumpkin, not pumpkin pie filling, which contains added spices and sugars.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • If you prefer a less sweet frosting, adjust the powdered sugar quantity to taste.
  • For extra texture, sprinkle chopped nuts or toasted pecans on top of the frosting.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: Pumpkin Cake, Cream Cheese Frosting, Moist Pumpkin Cake, Fall Dessert, Spiced Cake, Holiday Cake

Find it online: https://zarameals.com/wisconsin-apple-kringle-recipe-2/