Pumpkin Spice Cake with Red Walnuts


Pumpkin Spice Cake
Pumpkin is the new chocolate and red is the new brown … red walnuts that is. Red Walnuts will make a great addition to your pumpkin spice cake.

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Cook time: 
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Serves: 12
  • 2 cups organic all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 Tablespoon pumpkin pie spice
  • 2 sticks of organic unsalted butter, room temperature
  • ½ cup organic granulated sugar
  • 1¼ cup light brown organic sugar, lightly packed
  • 4 extra-large organic eggs, at room temperature
  • 1 -15 ounce can of organic pumpkin purée, not pie filling
  • 1 teaspoon pure vanilla extract
  • ½ – 8 ounce package of light cream cheese (4 ounces), room temperature
  • ¼ stick of organic unsalted butter, room temperature
  • 1 Tablespoon of pure maple syrup
  • 1 cup of powdered sugar
  • splash of vanilla
  • pinch of sea salt
  • ¼ cup of organic toasted red walnuts
  1. Preheat your oven to 350 degrees and adjust your rack to the center.
  2. In a small bowl combine the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In the bowl of a standing mixer cream the butter and sugars on medium speed for 3- 4 minutes or until pale and fluffy. Reduce the speed and add in eggs 1 by 1 until completely combined.
  4. Turn off the mixer, scrape down the sides, and add vanilla extract.
  5. On low speed add in the dry ingredients and mix for an additional 2 minutes.
  6. Pour into lightly buttered nonstick Bundt pan and place into the preheated oven for 35-40 minutes or until a toothpick comes out clean when inserted into the middle.
  7. Cream together the cream cheese and butter, once smooth add the maple syrup
  8. Turn down your mixer and add the powdered sugar a little at a time until smooth.
  9. Finish with a splash of vanilla and a pinch of salt.
  10. Drizzle frosting over the top of the cooled cake and sprinkle with walnuts.