Autumn Harvest Spiced Pumpkin Cake
Indulge in the flavors of fall with this Autumn Harvest Spiced Pumpkin Cake, a deliciously moist and aromatic dessert that combines warm spices and pumpkin with a delightful maple glaze.
Prep time: 15 minutesCook time: 35 minutesServes: 12
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup canned pumpkin puree
1/2 cup vegetable oil
1/4 cup Greek yogurt
3 large eggs
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup chopped pecans
1/2 cup raisins
For the glaze: 1 cup powdered sugar
3 tablespoons maple syrup
1-2 tablespoons milk
Instructions
1. Preheat your oven to 350°F and grease a 9x13-inch baking dish.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
3. In another bowl, mix the pumpkin puree, vegetable oil, Greek yogurt, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
5. Fold in the chopped pecans and raisins.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. While the cake is baking, prepare the glaze by whisking together powdered sugar, maple syrup, and milk until smooth.
9. Allow the cake to cool slightly before drizzling the glaze over the top.
10. Cut into squares and serve.
Storage
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheating
Reheat 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.