Autumn Harvest Spice Cake

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 12
★★★★★
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Autumn Harvest Spice Cake is a delightful way to embrace the flavors of the fall season. Combining roasted pumpkin puree with warm spices, this cake is perfect for cozy gatherings or a comforting treat at home.

Ingredients for Autumn Harvest Spice Cake

The star of this recipe is the pumpkin puree, which adds moisture and a subtle earthy sweetness. Butter brings richness and helps create a tender crumb. The combination of cinnamon, nutmeg, and ginger infuses the cake with a warm, aromatic spice. Buttermilk adds a slight tang and tenderness, while walnuts contribute a satisfying crunch.

Tips & Tricks

  • If you don't have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
  • Roast your own pumpkin for puree if you can — it adds more depth of flavor than canned.
  • For an extra touch, lightly toast the walnuts before folding them into the batter.

Serving Suggestions

Pair slices of this spice cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A drizzle of caramel sauce can also elevate this dessert for special occasions. For a cozy afternoon treat, enjoy it with a cup of spiced chai or a pumpkin-flavored latte.

Frequently Asked Questions

Can I use canned pumpkin puree?
Yes, canned pumpkin puree works well, but make sure it's pure pumpkin, not pumpkin pie filling.
How can I store leftovers?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze this cake?
Absolutely! Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature before serving.

Autumn Harvest Spice Cake Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. This ensures the cake bakes evenly and doesn’t stick.

In a large mixing bowl, whisk together the dry ingredients: 2 cups of flour, 1 cup of granulated sugar, 1/2 cup of packed brown sugar, 1 teaspoon of cinnamon, 1/2 teaspoon each of nutmeg, ginger, baking soda, and 1/4 teaspoon each of baking powder and salt. This step helps distribute the spices and leavening agents evenly.

In another bowl, combine 1 cup of roasted pumpkin puree, 1/2 cup of softened butter, 2 large eggs, and 1 teaspoon of vanilla extract. Blend until the mixture is smooth and well combined. This is your wet mix.

Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup of buttermilk. Mix gently until just combined. Overmixing can make the cake tough, so stop as soon as everything is mixed.

Fold in 1/2 cup of chopped walnuts using a spatula. This ensures the nuts are evenly distributed without breaking them up too much.

Pour the batter into your prepared baking dish, spreading it evenly with a spatula. This ensures the cake bakes uniformly.

Bake for 30-35 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack before slicing and serving.

Why You'll Love This Recipe

  • Embraces the essence of fall with warm spices and pumpkin.
  • Simple, straightforward preparation — no special equipment needed.
  • Moist and tender texture with a delightful crunch from walnuts.
  • Perfect balance of sweetness and spice.

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

Step-by-step 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.

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