Recipe: Pumpkin Cake

Pumpkin Cake

Pumpkin Cake

This recipe is adapted from a Pumpkin Blondie recipe — I added a bit more flour and baking soda and omitted the White chocolate chips. It makes a very delicious, light and moist cake!

Ingredients

2 ¼ cups all-purpose flour
1 tbsp. pumpkin pie spice
1 ¼ tsp. baking soda
¾ tsp. salt
16 tbsp. unsalted butter, at room temperature
½ cup granulated sugar
¾ cup brown sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
½ cup toasted pecans, then chopped

Icing

1 cup powdered sugar
Cream – enough to make a thin glaze to drizzle over top

Directions

Preheat the oven to 350° F. Grease and flour (or use bakers spray) a 9×13-inch baking dish.

In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside. Toast pecans in oven until lightly toasted.

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In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree.

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With the mixer on low speed add the dry ingredients and mix just until incorporated.

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Spread the batter evenly into the prepared pan. Top with toasted chopped pecans. (You can fold them into the batter if you choose.)

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Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.

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Drizzle icing over the top of the cooled cake. Enjoy!

Pumpkin Cake

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Filed under Pumpkin Cake, Recipes

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