January 24, 2013

Pumpkin cake

Pumpkin desserts are especially popular during the fall and winter months. Of course, pumpkin pie is America's favorite pumpkin dessert, but this lovely orange colored Pumpkin Cake, is sure to please. I made it with home made pumpkin puree. You can always go for store brought cans to make this delightful desert for a sweet surprise.


1/2 cup (113 grams) unsalted butter, room temperature
1 1/4 cups (270 grams) light brown sugar
2 large eggs
1 cup (240 ml) fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)
1 teaspoon pure vanilla extract
2 cups (200 grams) sifted all purpose flour
1/4 teaspoon baking powder
1 teaspoon (5 grams) baking soda
1/2 teaspoon salt


Preheat the oven to 350F

In a large mixing bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes for an electric mixer). 
Add the eggs, one at a time, mixing well after each addition.  Scrape down the sides of the bowl as needed.

Add the pumpkin puree and vanilla extract and beat until incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the flour mixture to the pumpkin batter.

Pour the batter into the greased pans.  Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans

Alternatively you can fill this batter in cupcake pans to make pumpkin cupcakes.

Enjoy the lovely desert with your family and friends.


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