Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, pumpkin cake. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Pumpkin Cake is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Pumpkin Cake is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have pumpkin cake using 20 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin Cake:
- Make ready Cake
- Get 227 g all-purpose flour
- Take 150 g granulated sugar
- Take 50 g brown sugar
- Make ready 5 g (1 tsp) baking soda
- Get 2 g (1 tsp) ground cinnamon *note on step #3
- Get 1 g (1/2 tsp) ground ginger *note on step #3
- Get 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
- Get 3 g (1/2 tsp) table salt
- Prepare 2 eggs
- Make ready 110 g vegetable oil
- Prepare 80 g water
- Take 1 tsp vanilla extract
- Take 170 g pure pumpkin puree
- Make ready Cream cheese topping
- Make ready 85 g cream cheese, room temperature
- Take 27 g granulated sugar
- Get 2 g (3/4 tsp) all-purpose flour
- Get 5 g (1 tsp) milk
This pumpkin cake is full of fall flavors, and it is easy enough for a beginner baker to make. An unfrosted pumpkin cake can sit out covered at room temperature like most other cakes. We recommend refrigerating an iced one, however. A cold pumpkin cake is a very delicious pumpkin cake!
Steps 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.
One of many similar but nonetheless good pumpkin cake/muffin/bread recipes from this site. This variation appealed to me in that the spice was limited to just cinnamon a welcome change from the usual additions of pumpkin pie spice allspice ginger nutmeg and/or cloves. 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. Make no mistake, this cake is CAKE, not a heavy, dense quick bread simply baked in a cake pan.
So that’s going to wrap this up for this exceptional food pumpkin cake recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
