Gabriella D'AgostinoPumpkin cake is a delicious and moist cake that is perfect for fall. It is made with pumpkin puree, spices, and nuts, and is often topped with a cream cheese frosting. Pumpkin cake is a popular dessert for Thanksgiving and Halloween, and it can also be enjoyed year-round.
Pumpkin cake is a relatively easy cake to make, and it can be made from scratch or using a box mix. If you are making the cake from scratch, you will need to start by pureeing a pumpkin. You can do this by roasting a pumpkin and then scooping out the flesh, or you can use canned pumpkin puree. Once you have the pumpkin puree, you will need to add the spices and nuts. The most common spices used in pumpkin cake are cinnamon, nutmeg, and ginger. You can also add cloves, allspice, or cardamom, if you like. The nuts most commonly used in pumpkin cake are walnuts and pecans. However, you can use any type of nut that you like.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 cup canned pumpkin puree
- 1/2 cup milk
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg.
- Add the pumpkin puree and milk to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the walnuts or pecans.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Once the cake is cooled, you can frost it with your favorite frosting. Cream cheese frosting is a popular choice for pumpkin cake, but you can also use buttercream frosting or whipped cream.
Tips
- For a richer flavor, use dark chocolate chips instead of nuts.
- To make the cake even more moist, add 1/2 cup of sour cream to the batter.
- If you don’t have pumpkin puree, you can use canned sweet potato puree instead.
- To make the cake ahead of time, bake it and let it cool completely. Then, wrap it in plastic wrap and store it in the refrigerator for up to 3 days.
- To freeze the cake, wrap it in plastic wrap and then in aluminum foil. Freeze for up to 2 months.
- To thaw the cake, remove it from the freezer and let it thaw at room temperature for several hours.
- Pumpkin cake is a delicious and versatile dessert that can be enjoyed all year round.
- Experiment with different spices and nuts to find your favorite combination.
Frequently Asked Questions
What is the best way to store pumpkin cake?
Pumpkin cake can be stored at room temperature for up to 3 days. It can also be stored in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
Can I use canned pumpkin puree instead of fresh pumpkin?
Yes, you can use canned pumpkin puree instead of fresh pumpkin. Be sure to use pure pumpkin puree, not pumpkin pie filling.
What is the best way to frost pumpkin cake?
Cream cheese frosting is a popular choice for pumpkin cake, but you can also use buttercream frosting or whipped cream.
Can I make pumpkin cake ahead of time?
Yes, you can make pumpkin cake ahead of time. Bake the cake and let it cool completely. Then, wrap it in plastic wrap and store it in the refrigerator for up to 3 days.
Can I freeze pumpkin cake?
Yes, you can freeze pumpkin cake. Wrap the cake in plastic wrap and then in aluminum foil. Freeze for up to 2 months.
Pumpkin cake is a delicious and versatile dessert that can be enjoyed all year round. Experiment with different spices and nuts to find your favorite combination.
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