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Pumpkin Spice Cake w/ Harvest Jam & Whipped Cream

2-3/4 cup All Purpose Flour
1-1/4 Sticks Unsalted Butter (10T)
2/3 cup Milk
2 tspns Baking Powder
1-1/4 cup Brown Sugar
1-1/4 cup Pumpkin Puree
1/2 tspn Baking Soda
1-1/4 cup Granulated Sugar
1-1/4 tspns Salt
3 Eggs
4-1/2 tspns Pumpkin Pie Spice
3/4 tspn Vanilla Extract

For Whipped Cream:
2 cups Heavy Cream
1/2 cup Powdered Sugar
1 tspn Vanilla

Preheat oven to 325° F
Have all ingredients at room temperature.
Line two 9" round cake pans with parchment or wax paper.
(Cake circles are great for this.)
In a large bowl, sift together the flour, baking soda, baking powder, pumpkin pie spice, and the salt.
In the bowl of a mixer on medium-high speed, cream the butter and sugars together until light and fluffy in appearance.
Scrape down the sides of the bowl.
Add the vanilla and mix until combined.
Add the eggs one at a time, on medium speed, just until blended.
Scrape down the side of the bowl again.
Add the flour mixture and the milk in three parts beginning and ending with the flour mixture.
Blend on medium-low speed scraping down the sides of the bowl in between the additions.
Beat each addition just until incorporated.
Again, scrape down the sides of the bowl.
Add the pumpkin puree and mix on medium until combined. Scrape down the sides of the bowl to make sure the pumpkin is throughout your mixture.
Spread evenly between the two pans.
Bake approximately 30 – 35 minutes or until a toothpick inserted in the center comes out clean.
Let cool for at least an hour.
De-pan cakes.
Slide a sharp knife around the edge of the cake pans to loosen the sides, being careful not to slice into the sides of your cakes.
Level the top off each cake and spread one of the delicious harvest-inspired flavored jams on one layer.
Place the second layer on top and set aside.

For the whipped cream:
Place the heavy cream into the bowl of a mix and whip on high speed until the cream is starting to thicken (soft peaks).
Add your powdered sugar and vanilla and mix on high speed until the cream is thick enough to spread.
You can top your cake with whipped cream or dust with powdered sugar.
Enjoy!

Recipe by Shannon Costanza