Pumpkin Cake With Caramel Cream Cheese Frosting

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From food & wine, november 2007. allow several hours to chill.

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Steps

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Make the frosting: in a medium saucepan , combine the sugar , water , vanilla bean and seeds.

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Cook over high heat , stirring , until the sugar is dissolved.

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Using a wet pastry brush , wash down any crystals from the side of the pan.

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Cook over moderate heat without stirring until a medium-dark amber caramel forms , about 9 minutes.

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Remove from the heat and immediately stir in the butter and heavy cream.

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Discard the vanilla bean.

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Transfer the caramel to the large bowl of a standing mixer fitted with a whisk and beat at low speed until the caramel cools slightly and comes together , about 5 minutes.

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With the machine on , beat in the cream cheese , 1 cube at a time and beating well between additions , until silky.

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Transfer the frosting to a bowl and refrigerate until very firm , at least 6 hours.

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Meanwhile , make the cake: preheat the oven to 350.

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Butter and flour two 8-inch round cake pans.

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In a medium bowl , whisk the flour with the baking powder , salt , cinnamon , ginger ,.

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Ingredients

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sugar, water, vanilla bean, unsalted butter, heavy cream, cream cheese, flour, baking powder, salt, cinnamon, ground ginger, baking soda, nutmeg, ground cloves, light brown sugar, eggs, vegetable oil, pumpkin puree, whole milk