Nothing screams fall quite like pumpkin. From the classic, spice-tinted lattes that grace coffee shop menus each autumn to the open fields lined with hay bales and the carvable orange squash itself, pumpkin embodies the spirit of the season. Although pies are one of the most common pumpkin provisions, a pumpkin cream cake gives them a run for their money.
Warm, cozy, and underscored by earthy notes and a tangy cream cheese frosting, this autumnal cake is a true October treat. Though there are many ways to upgrade a pumpkin cream cake, you can bake like Ree Drummond, AKA The Pioneer Woman by infusing it with her favorite secret ingredient, maple extract. Maple extract is a concentrated flavoring agent sourced from maple tree sap that provides dishes and baked goods with a folksy, warming essence with just a few drops.
With a flavor tapestry that combines notes of caramelized vanilla and woody toffee, adding maple extract to a pumpkin cream cake gives it a cozying touch perfect for enjoying by a fall fireplace. The earthy, vegetal taste of pumpkin is grounded and soothed by the complex, homey comfort of maple extract, culminating in a true autumnal flavor profile. Plus, this tree-sourced extract marries well with other pumpkin cream cake ingredients, ensuring you never have to compromise on your favorite recipe.
Tips for adding maple extract to pumpkin cream cake In and of itself, the act of introducing maple extract to pumpkin cream cake batter is simple. However, baking is a .
