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1
Make the frosting: In a medium saucepan, combine the sugar, water, vanilla bean and seeds.
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2
Cook over high heat, stirring, until the sugar is dissolved.
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3
Using a wet pastry brush, wash down any crystals from the side of the pan.
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4
Cook over moderate heat without stirring until a medium-dark amber caramel forms, about 9 minutes.
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5
Remove from the heat and immediately stir in the butter and heavy cream. (Don't worry if the butter separates.)
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6
Discard the vanilla bean.
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7
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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8
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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9
Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.
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10
Meanwhile, make the cake: Preheat the oven to 350u00b0.
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11
Butter and flour two 8-inch round cake pans.
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12
In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
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13
In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes.
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14
Beat in the oil, then beat in the pumpkin puree.
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15
Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.
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16
Pour the batter into the prepared pans and smooth the tops.
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17
Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean.
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18
Let the cakes cool on a rack for 20 minutes.
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19
Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.
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20
Place one layer on a plate and spread with 1 cup of the caramel-cream cheese frosting.
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21
Top with the second layer and frost the top and side.
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22
Refrigerate the cake for 2 hours before serving.
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23
Serve cold or at room temperature.
