It’s that time of the year when everything begins to smell festive… Uuuuuuh!
I had some pumpkin spice cake at work, whose recipe I just had to try for myself, and which I thought to share with you all. That’s alright, thank me later. 😉
You will need:
3 cups of sifted all-purpose floor, plus extra to dust the pan
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1 3/4 cups canned unsweetened pumpkin [worth trying with real pumpkin?]
1 cup mala/buttermilk
1 tsp vanilla extract
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
4 eggs, at room temp
1 cup sifted confectioner’s sugar/icing sugar
1 tsp maple syrup
1 to 2 tbs milk
1/4 cup chopped walnuts, lightly toasted
1. Pre-heat oven to 350F. Butter and flour a 9 1/2 inch tube or Bundt pan. Tap out excess flour [due to lack of a Bundt pan, I used two bread pans].
2. In a bowl, combine the flour, baking powder, baking soda, salt, and spices; in another bowl, combine the pumpkin, buttermilk, and vanilla.
3. Place 1 cup butters and sugars in the large bowl of an electric mixer; beat for 2 to 3 minutes as medium speed until light and fluffy. Beat eggs in one at a time. With the mixer at a low speed, alternatively add the flour and pumpkin mixtures, starting and ending with dry ingredients; beat for a few seconds. [Again, improvisation, I used my trusty wooden spoon and my arm strength.]
4. Turn batter into prepared pan; bake 60 to 65 minutes. Cool cake in a pan on a rack for 15 minutes; remove from pan and cool completely. Transfer to a serving plate.
5. To make glaze, mix confectioner’s sugar, maple syrup, and milk in a bowl until smooth and slightly runny. Drizzle over the cake. Sprinkle with walnuts.
If, of course, you are not celebrating Thanksgiving, this would be great for Christmas or a New Years’ party too.