This Harvest Spiced Pumpkin Cake is a delightful way to embrace the cozy, warm flavors of fall. With a blend of aromatic spices and a tender crumb, it's the perfect treat for any autumn occasion. Plus, it's easy to make, ensuring anyone can whip up this seasonal delight.
The base of our cake is all-purpose flour, providing structure and a tender crumb. Both granulated sugar and brown sugar contribute sweetness, with brown sugar adding a hint of molasses flavor. Baking soda and baking powder ensure the cake rises beautifully. A pinch of salt enhances all the flavors. The spice trio of cinnamon, nutmeg, and cloves gives the cake its classic autumn aroma, while ginger adds a gentle warmth. Unsalted butter keeps the cake rich and tender. Canned pumpkin puree not only provides moisture but also that irresistible pumpkin flavor. Buttermilk adds a slight tang, balancing the sweetness and ensuring a soft texture. Eggs help bind the ingredients, and a touch of vanilla extract rounds out the flavor profile beautifully.
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, sprinkle some toasted pecans or walnuts on top before serving. It also makes a great companion to a hot cup of spiced chai or mulled cider.
First, preheat your oven to 350°F (175°C) so it's ready when you are. While that's heating up, grab a 9x13 inch baking dish, and grease it well, then dust it with flour to prevent sticking. Now, in a large mixing bowl, whisk together the flour, both sugars, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This ensures everything is evenly distributed before the wet ingredients are introduced.
In another bowl, beat together the softened butter, pumpkin puree, buttermilk, eggs, and vanilla extract. You want the mixture to be smooth and well-blended, as this will help incorporate air, giving your cake a light texture. Gradually add the wet ingredients to the dry mix, stirring gently until just combined. Be careful not to overmix, as this can make the cake tough.
Pour the batter into your prepared baking dish, spreading it out evenly with a spatula. Pop it into the oven and let it bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, your cake is ready. Let it cool in the pan for about 10 minutes before transferring it to a wire rack, where it can cool completely.
Share