The beauty of this Thanksgiving dessert cake is that it pairs so well with so many different styles of craft beer.  If you want to use my recommendation of a vanilla porter to drink with it, then it's fantastic.  With all of the pumpkin pie spices included in it - it goes great with seasonal winter warmer-style ales.  The cake by itself is wonderful as well. 

(This recipe is courtesy of Sean Z. Paxton, the Homebrew Chef.  This recipe was published in Beer Advocate magazine issue #33, October 2009)

Pumpkin Spice Cake

Ingredients

1 tsp ground cinnamon

1 tsp ground ginger

3/4 tsp sea salt

1/2 tsp nutmeg, freshly grated

1/2 tsp black pepper

1/4 tsp ground cloves

1/4 tsp ground allspice

1/2 cup butter, unsalted

2 cups sifted cake flour

1/2 tsp baking powder

1 tsp baking soda

1/4 cup sour cream, room temp.

1/4 cup Breckenridge Brewery Vanilla Porter (or any porter-style beer)

3/4 cups dark brown sugar

1/2 cup black strap molasses

2 large eggs

1 cup pumpkin puree, canned or fresh

1 tsp vanilla extract

Directions

Preheat the oven to 350F.  Take two 8-inch cake pans and coat with a nonstick spray or grease with butter.  Set aside.

In a bowl, add the cinnamon, ginger, salt, nutmeg, pepper, clove, and allspice; mix well.  In a small saucepan over medium heat, add the butter.  Tilt and rock the pan until the butter as melted and starts to foam.  Keep a close eye on the butter.  Once the foam starts to break down and turn a light caramel color, the butter will start to smell like toasted nuts.  This is browned butter.  Remove from the heat and add the spice mixture, mixing well, letting the spices toast and flavor the butter.  Set aside the pan to cool, while the rest of the ingredients are measured out.

In a bowl, sift the cake flour with the baking powder and soda.  Set aside.  Using a liquid measuring cup, add the sour cream and the porter.  Mix together, set aside.

In the bowl of an electric mixer, add the brown sugar, molasses, and cooled browned spice butter.  Using a whisk attachment, whip on high speed for about 3-4 minutes until the mixture is combined and the sugar is almost dissolved.  Add one egg at a time, beating the mixture well.  Add in the pumpkin and vanilla, mixing for another 30 seconds.  Turn the speed to low, add the flour mixture and sour cream porter liquid.  Mix until just combined, leaving no lumps or wet patches.  Divide the cake batter evenly into the prepared cake pans.  Place into the center of the oven and cook for 25-30 minutes, or when a toothpick comes out clean.  Remove from the oven, let rest for 15 minutes.  Then, using a knife, trace the edge of the inside of the cake pan to loosen it.  Invert the cake onto a wire rack and let cool completely.  This cake can be made from 4 hours to 3 days ahead.  Once fully cooled, wrap in plastic wrap and place in the refrigerator until ready to decorate.

Frosting

Ingredients

1/2 cup Breckenridge Vanilla Porter

8 oz mascarpone cheese

4 oz cream cheese

4 oz butter, unsalted

2 tsp vanilla extract

2-3 cups powdered sugar

Directions

In a saucepan, add the porter and place over medium heat.  Reduce the beer by a quarter, or until it measures 2 tablespoons.  In the bowl of an electric mixer, add the mascarpone, cream cheese and butter.  Beat with a whisk attachment until light and fluffy.  Add in the vanilla, powdered sugar and beer reduction.  Whip again until fully combined, and the finished product is light and fluffy.  Frost when the cakes are at room temperature.