It is that time of the year when people wear comfortable sweaters, enjoy the warmth of log fires, and... PUMPKIN CAKE As the nights become longer, this cake is the perfect addition. The recipe is incredibly simple, so start baking and let the delightful flavors of fall fill your house.
It is the time of year when leaves change color, cozy sweaters are worn, the television show Gilmore Girls is enjoyed, and... Pumpkin Cake !
This particular cake is prepared in a simple rectangular shallow container, which allows it to be baked rapidly and serves conveniently in small portions. Consequently, it is an ideal choice for parties or for children during Halloween.
What makes this Pumpkin Cake recipe so lovable
⭐️ An easy but impressive bake for sharing
⭐️ Shortcut of using tinned pumpkin
⭐️ Comforting , spicy autumnal flavours
How we came up with this recipe
I first shared a pumpkin loaf recipeIn the year 2018, there is a recipe for a rich and heavy cake that is baked in a rectangular pan.
This recipe is incredibly decadent and requires a large quantity of costly sugar. Loaf cakes similar to this one also have the tendency to take a considerable amount of time to bake.
Because of how moist (sorry) Cooking pumpkin cake completely can sometimes be a challenge. Many people have inquired about this in the comments, and even in our own tests, it was difficult to determine when it was fully cooked.
Therefore...I desired to develop a more manageable recipe for baking pumpkin. I decided to start fresh and brainstorm new ideas.
Meet my Pumpkin Cake It is a simple sponge cake recipe that uses canned pumpkin and spices. (Although please add the cream cheese frosting too because it’s amazing!)
There’s a couple of tricks I have come up with something and included it below. I hope you will enjoy it!
Fresh pumpkin or canned?
Whilst you CAN use your fresh pumpkin In order to utilize it for baking, it is necessary to simmer it in a pan for an extended period of time to eliminate as much moisture as you can.
our decorative pumpkins for making soup a canned puree for this because many supermarkets now sell pre-cooked versions of it.
Ingredients
- Soft light brown sugar
- Butter – Unsalted and at room temperature
- Self raising flour
- Eggs – I use medium free range
- Bicarbonate of soda
- Pumpkin puree – You will only require half of the can. The remaining portion can be put in the freezer.
- Lemon – Zest only
- Cinnamon
- Ground nutmeg
(Important: We conducted a test using a combination of spices to minimize the variety of flavorings. Unfortunately, this did not yield satisfactory results because the mixture included ground coriander.)
How to make Pumpkin Cake
Combine your sugar and butter in a bowl and use an electric whisk to mix them together until the mixture is well blended and has a light and fluffy texture.
In the bowl, combine your pumpkin, flour, baking soda, eggs, cinnamon, nutmeg, and lemon zest.
3. Whisk until just combined.
4. Empty the mixture into a square tin that has been lined, and follow the baking instructions provided in the recipe.
Hint : To ensure even and thorough baking, warm a baking sheet in the oven while preheating. Place your cake tin on the heated baking sheet for baking.
Storing
Store If you do not have icing on your cake, keep it in a cake tin or a tightly sealed container. Refrigeration is not necessary. The cake should stay fresh for up to three days. (if it lasts that long!)
If you have icing on your cake, it should be kept in the refrigerator. I try to avoid doing this whenever I can because it tends to make the cake dry, but it is necessary if you are using cream cheese.
Freezer You have the option to store this cake in the freezer until you want to eat it later. It is important to wrap it in a few layers of greaseproof paper to protect it in the freezer. Before consuming, be sure to defrost the cake at room temperature.
Top tips
Avoid a soggy bottom
Because the pumpkin is incredibly delicate, it is simple for the base of a Pumpkin Cake to be undercooked.
In order to prevent this issue, place the baking tin you are using onto a baking sheet that has been preheated in the oven. This will enhance the transfer of heat to the bottom of the cake.
To do this: Place a baking sheet in the oven while preheating it. Once your cake is ready in the usual pan, put it on the heated baking sheet. Voila!
Butter
It would be best if the item had no salt. Additionally, make sure your butter is at room temperature, or if it came directly from the refrigerator, you can microwave it for a few seconds until it becomes slightly soft.
Pumpkin puree
For this recipe, you will only need to use half of a tin, which typically weighs 425g. In order to prevent any unused portion from going to waste, you can store it in the freezer and use it for a cake on a different occasion. Just transfer the remaining portion into a freezer bag, remove any excess air, and freeze it. Make sure to completely defrost it before using it again.
More pumpkin recipes
⭐️ pumpkin quickies cookies ⭐️
⭐️ pumptini recipe ⭐️
FAQs
If you are cutting a whole pumpkin, make sure to use all of the vegetable flesh. To do this, remove the flesh, cook it, blend it, and store any unused portions in the freezer for future baking.
PUMPKIN CAKE {EASIEST EVER RECIPE!}
- Total Time: 40 mins
- Yield: 5
- Diet: Vegetarian
Description
This SUCH an easy and delicious recipe for Pumpkin Cake. Those warming flavours fused together and baked make for tasty square treats in time for Halloween or any day. Don’t forget the cream cheese frosting to make sure it’s a little bit EXTRA.
Ingredients
- 200 g Soft light brown sugar
- 125 g Unsalted butter See notes
- 212.5 g Pumpkin puree Half a tin. See notes
- 200 g Self raising flour
- 1 teaspoon Bicarbonate of soda
- 3 Eggs Medium
- 2 teaspoon Ground cinnamon½ teaspoon Ground nutmeg
- 1 Lemon Zest only
Instructions
-
Preheat your oven to 180C.
-
Place a baking sheet or baking tray into the oven to warm while it is preheating.
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In a large bowl, add your sugar and butter to a bowl and mix using an electric whisk until the mixture is combined and light and fluffy.
-
Put in your pumpkin, flour, bicarbonate of soda, eggs, cinnamon, nutmeg and lemon zest. Whisk until just combined.
-
Line a square tin (20cm x 20cm) with baking paper or baking parchment. Pour in your cake mixture and smooth out.
-
Bake for 30 minutes or until a sharp knife comes out clean.
Notes
Pumpkin puree: Use half of a 425g tin and freeze the other half to avoid wastage. Simply spoon it into a freezer bag, remove the air out of it and freeze. Defrost thoroughly before you use it. Alternatively you could bake a double batch and freeze one cake.
Using fresh pumpkin: If you’d rather use fresh pumpkin, scoop out the flesh, cook it, puree it and weigh about 213g. You need to cook it for long enough for it to be very thick and not watery. Freeze any leftovers into portions so you can bake another day.
To cook evenly: Avoid an undercooked base by putting the tin you’re cooking on onto a PREHEATED baking sheet when it’s in the oven. (Put a baking sheet into the oven when you preheat it, then when your cake is prepared in the regular tin, sit it ON TOP of the extra baking sheet which is already hot.)
Butter: This should ideally be unsalted. Also, use your butter at room temperature, or if it has come straight from the fridge, microwave for a few seconds until slightly softened.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Desserts
- Method: Easy
- Cuisine: Family Food
Nutrition
- Serving Size: 100 g
- Calories: 296kcal
- Sugar: 23g
- Sodium: 152mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0.5g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 84mg
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