Ingredients
1cupsugar
½cupwater
½vanilla bean
1½sticksunsalted butter
2tbspheavy cream
1lbcream cheese
2cupsall-purpose flour
2¼tspbaking powder
1tspsalt
1tspCinnamon
1tspground ginger
¾tspBaking Soda
½tspnutmeg,freshly grated
¼tspground cloves
1¼cupslight brown sugar
4largeeggs
¾cupVegetable Oil
1canpumpkin puree
½cupwhole milk
Preparation
In a medium saucepan, combine sugar, water, vanilla bean, and seeds. Cook over high heat, stirring, until sugar is dissolved. Using a wet pastry brush, wash down any crystals from the side of the pan.
Cook for about 9 minutes over moderate heat without stirring until medium-dark-amber caramel forms. Remove from heat and immediately stir in butter and heavy cream. Discard vanilla bean.
Transfer caramel to a large bowl of a standing mixer fitted with a whisk and beat at low speed for about 5 minutes until caramel cools slightly and comes together.
With the machine on, beat in cream cheese, 1 cube at a time, and beating well between additions, until silky. Transfer frosting to a bowl and refrigerate for at least 6 hours until very firm.
Preheat oven to 350 degrees F. Butter and flour 2 8-inch round cake pans.
In a medium bowl, whisk the flour with baking powder, salt, cinnamon, ginger, baking soda, nutmeg, and cloves.
In a bowl, using an electric mixer, beat brown sugar and eggs at medium-high speed for 3 minutes until fluffy. Beat in oil, then beat in pumpkin puree. Alternately add dry ingredients and milk in 3 batches, beating well between additions.
Pour batter into prepared pans and smooth tops. Bake 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cakes cool on a rack for 20 minutes.
Run a knife around the edges to loosen cakes, then invert onto a wire rack to cool completely.
Place 1 layer on a plate and spread with 1 cup caramel–cream cheese frosting. Top with second layer and frost top and side. Refrigerate cake 2 hours before serving.
Serve and enjoy.
