Autumn Harvest Spice Cake
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.
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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.
Autumn Harvest Spice Cake 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 Ideas for Autumn Harvest Spice Cake
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 This Autumn Harvest Spice Cake Works
- 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.