Friday, October 5, 2012

pumpkin cake

So last weekend I intended to make CCK's amazing-looking pumpkin bars. And instead, I sort of made this incredible, delicious pumpkin cake.

Sometimes accidents are just the best.


On day one, this cake was fluffy and warm and soft. But as it sat, it became more and more moist and dense, changing the experience entirely. It was like two cakes in one! (Can you see just how moist it looks in the above pic? Be sure to keep in the fridge after a day or two...if it lasts that long...)

It's really, really perfect for enjoying the onset of fall. Because it's here, you guys. I'm on pins and needles for temperatures in the 50's next weekend.

I strongly recommend enjoying this with a good cream cheese frosting. I improvised my own with vegan cream cheese and butter, stevia, and vanilla. But here's a great vegan option, or you could go with a classic.

Pumpkin Cake


Ingredients:
1 cup white whole wheat flour
2 tsp cinnamon
1/4 tsp each: nutmeg, ground cloves, ground ginger
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/2 cup sugar, or 1-to-1 substitute*
1 can pumpkin purée
1/4 cup almond milk, room temperature
1/4 cup coconut oil, liquid
1 tsp vanilla extract

*I used 1/4 cup palm sugar, and 1/4 cup stevia baking blend

1. Preheat oven to 350 degrees and grease the bottom and sides of a cake pan. Combine the flour, spices, baking powder, baking soda, and salt in a mixing bowl. Set aside.
2. In a separate (larger) bowl, combine the eggs, sugar, pumpkin, milk, oil, and vanilla. Mix on medium with an electric mixer until well blended. Add the dry ingredients one-third at a time, mixing on a low setting. Scrape down the sides as needed.
3. When just smooth, pour the batter into the greased pan. Bake for 50-60 minutes, until an inserted toothpick comes out clean.

13 comments:

  1. What a cute little cake! I haven't pumpkin cake yet, but I have pumpkin smoothies, cookies, french toast, and oatmeal. I'll have to try this recipe.

    ReplyDelete
  2. Yum! Looks so delish! Any tips on doing an agave substitution? Do you think it would work here? xo

    ReplyDelete
    Replies
    1. Hmm...less than 1/2 cup, since it's sweeter than sugar. And maybe more flour to balance the extra moisture?

      Delete
  3. so I don't have any pumpkin.... but I am thinking my little acorn squash might make an interesting substitution for this after I roast that baby up. This looks YUMMY. :)

    ReplyDelete
    Replies
    1. Um, YES! Let me know how that turns out!

      Delete
  4. My goal this weekend is to bake something with pumpkin. I might try this out!

    ReplyDelete
    Replies
    1. Let me know if you do, and if you have any suggestions!

      Delete
  5. That does look really dense and almost fudge-like! Don't you love an accidental success like that? I'm on the pumpkin bandwagon too. I just made a pumpkin version of the strawberry 'cheese' cake I made over the summer and loved the way it turned out. Can't go wrong with pumpkin!....or nutmeg this time of year!

    ReplyDelete
    Replies
    1. That sounds amazing...hope to see a recipe! ;-)

      Delete
  6. Mmm mmm, I'm a sucker for anything pumpkin flavoured

    ReplyDelete
  7. OH my gosh I am salivating at that picture. Looks so amazing. I'll have to try it tonight...

    ReplyDelete
  8. This looks DIVINE!! Looks like a great recipe...and as usual, Clair, gorgeous pics!

    ReplyDelete
  9. isn't CCK a goddess?! i've been following her since i was 16 and i am literally JUST NOW baking her deep dish cookie pie. its going to be the week of cookie pie for breakfast. :) no shame.

    ReplyDelete

Thanks for making me smile. =)