Autumn Harvest Spice Cake

This Autumn Harvest Spice Cake combines the warm flavors of cinnamon, nutmeg, and ginger with the natural sweetness of roasted pumpkin, making it a delightful treat for fall gatherings and celebrations.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 12

Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup brown sugar, packed

1 cup roasted pumpkin puree

1/2 cup unsalted butter, softened

2 large eggs

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 cup buttermilk

1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

2. In a large bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt.

3. In another bowl, mix pumpkin puree, softened butter, eggs, and vanilla extract until smooth.

4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, and mix until just combined.

5. Fold in the chopped walnuts.

6. Pour the batter into the prepared baking dish and spread evenly.

7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cake to cool before serving.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Reheating

To reheat, warm individual slices in the microwave for 15-20 seconds or enjoy at room temperature.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.