Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pumpkin cake. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Pumpkin Cake is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Pumpkin Cake is something that I have loved my entire life.
A pumpkin-y, cake-y take on the classic snickerdoodle. This cake has a slightly crisp exterior, a soft pumpkin-y interior, and a swirl of brown sugar and cinnamon running throughout. It takes a bit of time and finesse to assemble, but it's worth the extra effort. This pumpkin cake is full of fall flavors, and it is easy enough for a beginner baker to make.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook pumpkin cake using 20 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin Cake:
- Make ready Cake
- Take 227 g all-purpose flour
- Make ready 150 g granulated sugar
- Get 50 g brown sugar
- Make ready 5 g (1 tsp) baking soda
- Make ready 2 g (1 tsp) ground cinnamon *note on step #3
- Make ready 1 g (1/2 tsp) ground ginger *note on step #3
- Make ready 0.5 g (1/4 tsp) ground nutmeg *note on step #3
- Take 0.5 g (1/4 tsp) ground cloves *note on step #3
- Prepare 3 g (1/2 tsp) table salt
- Get 2 eggs
- Get 110 g vegetable oil
- Take 80 g water
- Get 1 tsp vanilla extract
- Get 170 g pure pumpkin puree
- Get Cream cheese topping
- Make ready 85 g cream cheese, room temperature
- Make ready 27 g granulated sugar
- Make ready 2 g (3/4 tsp) all-purpose flour
- Get 5 g (1 tsp) milk
We recommend refrigerating an iced one, however. A cold pumpkin cake is a very delicious pumpkin cake! Dust with confectioners sugar before serving. Make no mistake, this cake is CAKE, not a heavy, dense quick bread simply baked in a cake pan.
Instructions to make Pumpkin Cake:
- Youtu.be/7Wdg6c5X7KU
- Cream cheese topping: smoothen the cream cheese until soft with a spatula. Add the rest of the ingredients and mix well. Transfer into a piping bag equipped with a round piping tip (Mine was 0.8 cm in diameter). Set aside for later use.
- Cake: In a medium bowl, whisk together flour, both types of sugar, baking soda, salt, and all of the ground spices until combined. (All of the ground spices can be substituted with 2 teaspoons of pumpkin pie spice if available).
- In another medium bowl, whisk together the rest of the wet ingredients.
- Pour the wet mixture into the dry mixture. Stir and mix just until combined. Do not overmix because it will develop gluten and toughen the cake.
- Transfer the batter into an 8" (20 cm) square baking pan lined with parchment paper. Spread it evenly using a spatula. Pipe a grid pattern across the top with the cream cheese topping.
- Into a preheated oven at 350°F (180°C, bake for 30 – 35 minutes or until a toothpick inserted into the center comes out clean. Remove from the pan and let cool completely, then serve.
Dust with confectioners sugar before serving. Make no mistake, this cake is CAKE, not a heavy, dense quick bread simply baked in a cake pan. I liked that - it was nice to have a pumpkin cake where the flavor of the pumpkin was so bold and not hidden underneath tons of spices. Cakes with a similar spice flavor and texture profile like hummingbird cake, carrot cake, and banana cake all taste best with the holy grail of frosting: cream cheese frosting. So we MUST use silky cream cheese frosting to garnish this perfect pumpkin cake.
So that is going to wrap it up for this special food pumpkin cake recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
