Pumpkin Cake
Indulge in the rich, spiced flavor of pumpkin cake, a delightful dessert that captures the essence of fall. This moist and tender cake is perfectly complemented by warm spices and a hint of sweetness, making it an ideal treat for gatherings or cozy evenings at home. With simple ingredients and easy steps, you’ll be enjoying this classic dessert in no time. Let’s dive into the recipe and make your kitchen smell amazing!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 can (15 oz) pure pumpkin puree
- 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe serves 8-10 people. Preparation time is about 15 minutes, and cooking time is around 50-60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g fat, 38g carbohydrates, 3g protein, and 2g fiber. This is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs, pumpkin puree, and vanilla extract to the sugar mixture and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let it cool in the pan for 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Serve with a sprinkle of powdered sugar on top, if desired.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, you can use coconut oil instead of vegetable oil for a different flavor profile. Applesauce can also replace half of the sugar for a less sweet cake.
Serving and Pairings
Pumpkin cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. It also complements spiced chai or coffee, making it a perfect dessert for gatherings.
Storage and Reheating
Store leftover pumpkin cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It can be frozen for up to 3 months. To reheat, simply warm it in the oven or microwave until heated through.
Cooking Mistakes
- Overmixing the batter can result in a dense cake.
- Not measuring the pumpkin puree accurately may affect the cake’s moisture.
- Skipping the cooling step can lead to a soggy texture.
- Using expired baking powder or soda can prevent proper rising.
- Not greasing the pan thoroughly may cause sticking.
- Ignoring the baking time can result in an undercooked center.
- Using too much sugar can overpower the pumpkin flavor.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Try adding chopped nuts for added texture.
- Experiment with spices like cloves for a unique flavor.
- Serve with a cream cheese frosting for a richer taste.
- Top with caramel sauce for an indulgent treat.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just cook and puree it until smooth. Make sure to measure accurately for the right moisture content.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.
How should I store leftover pumpkin cake?
Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze pumpkin cake?
Yes, pumpkin cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil for up to 3 months.
Is pumpkin cake healthy?
While delicious, pumpkin cake is a treat. It contains pumpkin, which is nutritious, but watch the sugar and fat content.
What can I serve with pumpkin cake?
Pumpkin cake pairs well with whipped cream, cream cheese frosting, or a scoop of ice cream for a delightful dessert experience.
Conclusion
Pumpkin cake is a delightful addition to your dessert repertoire, offering a perfect balance of spice and sweetness. With its moist texture and rich flavor, it’s sure to be a crowd-pleaser. Whether enjoyed on its own or paired with your favorite toppings, this recipe is a must-try for any pumpkin lover. Celebrate the season with a slice of this delectable cake!
Pumpkin Cake
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 can 15 oz pure pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs, pumpkin puree, and vanilla extract to the sugar mixture and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let it cool in the pan for 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Serve with a sprinkle of powdered sugar on top, if desired.
