Are you looking for a pumpkin cake recipe that is not only delicious but also nutritious? Look no further because we have a perfect recipe for you! This pumpkin cake recipe is made with fresh pumpkin, which is a great source of vitamins and minerals. It is easy to make and perfect for any occasion, from Halloween to Thanksgiving. So, let’s get started!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup fresh pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the pumpkin puree and vanilla extract.
- Add the flour mixture to the pumpkin mixture in three parts, alternating with the milk, and mix well after each addition.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Nutritional Information:
Per serving: Calories: 265, Fat: 11g, Saturated Fat: 7g, Cholesterol: 65mg, Sodium: 284mg, Potassium: 128mg, Carbohydrates: 38g, Fiber: 1g, Sugar: 25g, Protein: 3g, Vitamin A: 75%, Vitamin C: 2%, Calcium: 6%, Iron: 6%
Cooking Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Equipment:
- 9-inch cake pan
- Mixing bowls
- Whisk
- Mixer or hand whisk
- Spatula
- Wire rack
Serving Suggestions:
This pumpkin cake is perfect for any occasion, from Halloween to Thanksgiving. Serve it as a dessert or a snack with a dollop of whipped cream or a scoop of vanilla ice cream. It is also great with a cup of tea or coffee.
Variations:
You can add chopped nuts, raisins, or chocolate chips to the batter for a different flavor and texture. You can also make a cream cheese frosting to go on top of the cake.
Substitutions:
You can use canned pumpkin puree instead of fresh pumpkin puree. You can also use whole wheat flour instead of all-purpose flour for a healthier version of the cake.
Storage:
The pumpkin cake can be stored in an airtight container in the refrigerator for up to 3 days.
Tips:
- Make sure to use fresh pumpkin puree for best results.
- Don’t overmix the batter, or the cake will be tough.
- Let the cake cool completely before frosting or serving.
Notes:
You can make the pumpkin puree by cutting a pumpkin in half, removing the seeds and strings, and baking it in the oven at 350°F (175°C) for about 45 minutes or until it is tender. Scoop the flesh out of the pumpkin and puree it in a blender or food processor.
Frequently Asked Questions:
Q: Can I use pumpkin pie spice instead of the individual spices?
A: Yes, you can use pumpkin pie spice instead of the individual spices.
Q: Can I freeze the pumpkin cake?
A: Yes, you can freeze the pumpkin cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Q: Can I make cupcakes instead of a cake?
A: Yes, you can make cupcakes instead of a cake. Just fill the cupcake liners 2/3 full with the batter and bake for 20-25 minutes.
Personal Thoughts:
This pumpkin cake recipe with fresh pumpkin is one of my favorites. It is easy to make and tastes delicious. The pumpkin puree adds a natural sweetness and a beautiful orange color to the cake. I love to serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It is perfect for any occasion, from Halloween to Thanksgiving. I encourage you to try this recipe and share it with your friends and family.