Pumpkin Spice Cake

Pumpkin Spice Cake Recipe - Delicious Dessert from USA

Region / culture: USA | Servings: 12

Introduction

Pumpkin Spice Cake is a delicious and moist dessert that is perfect for the fall season. This cake is packed with warm spices like cinnamon, allspice, cloves, ginger, and nutmeg, giving it a cozy and comforting flavor. The addition of canned pumpkin puree adds a rich and earthy taste to the cake, making it a favorite among pumpkin lovers.

History

Pumpkin Spice Cake has been a popular dessert in the United States for many years, especially during the autumn months. The combination of pumpkin and warm spices has been a classic flavor profile in American baking, with recipes dating back to the early 19th century. This cake is often enjoyed during Thanksgiving and Halloween celebrations, as it captures the essence of the fall season.

Ingredients

3-0.5 cups of flour
3 tsp of baking powder
1 tsp of baking soda
1 tsp of ground cinnamon
0.5 tsp of ground allspice
0.5 tsp of ground cloves
0.5 tsp of ground ginger
0.25 tsp of ground nutmeg
3 tsp of xanthan gum
0.75 cups of packed brown sugar
1-0.5 cups of sugar
4 large eggs
2 cups of canned pumpkin puree
0.5 cup of buttermilk
0.75 cup of softened butter
1 tsp of vanilla powder
1-0.5 cups of coarsely ground walnuts
powdered sugar for garnish

How to prepare

Grease and flour a bundt pan.
In a mixing bowl, combine flour, baking powder, baking soda, cinnamon, allspice, cloves, ginger, nutmeg, and xanthan gum.
Blend the dry ingredients well.
Using a mixer, beat butter and sugars for about 3 minutes until light and fluffy.
Add eggs one at a time, beating thoroughly after each addition.
Blend in the pumpkin.
Measure out buttermilk and add vanilla to it.
Beat the flour and spice mixture into the pumpkin mixture.
Beat in the buttermilk mixture.
Gently stir in walnuts.
Pour the batter into the prepared pan.
Bake at 350°F (177°C) for 1 hour and 15 minutes.
Allow the cake to cool in the pan for about 10 minutes.
Turn the cake out onto a wire rack to cool completely.
Dust with powdered sugar if desired.

Variations

Add a cream cheese frosting or glaze on top of the cake for an extra layer of sweetness.
Mix in chocolate chips or raisins for added texture and flavor.
Substitute the walnuts with pecans or almonds for a different nutty taste.

Cooking Tips & Tricks

Make sure to properly grease and flour the bundt pan to prevent the cake from sticking.

- Be sure to blend the dry ingredients well to evenly distribute the spices throughout the batter.

- When beating the butter and sugars, aim for a light and fluffy texture to ensure a tender cake crumb.

- Adding the eggs one at a time and thoroughly beating after each addition helps to incorporate air into the batter for a lighter cake.

- Allow the cake to cool in the pan for a few minutes before turning it out onto a wire rack to prevent it from breaking apart.

Serving Suggestions

Pumpkin Spice Cake can be served on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs well with a hot cup of coffee or tea for a cozy fall dessert.

Cooking Techniques

Beating the butter and sugars until light and fluffy helps to incorporate air into the batter for a tender cake.

- Gently folding in the dry ingredients and buttermilk ensures a smooth and even batter.

- Baking the cake at a lower temperature for a longer time helps to prevent it from drying out.

Ingredient Substitutions

If you don't have xanthan gum, you can substitute it with an equal amount of cornstarch.

- You can use pumpkin pie spice instead of the individual spices listed in the recipe for convenience.

- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for a few minutes.

Make Ahead Tips

Pumpkin Spice Cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months and thaw it in the refrigerator before serving.

Presentation Ideas

Dust the Pumpkin Spice Cake with powdered sugar or drizzle with a glaze for a decorative touch. You can also garnish with a sprinkle of cinnamon or a few extra chopped walnuts for added texture.

Pairing Recommendations

Pumpkin Spice Cake pairs well with a hot cup of coffee, chai tea, or apple cider. It also goes well with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.

Storage and Reheating Instructions

Store leftover Pumpkin Spice Cake in an airtight container at room temperature for up to 3 days. To reheat, place a slice in the microwave for a few seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Pumpkin Spice Cake contains approximately 350 calories.

Carbohydrates

Each serving of Pumpkin Spice Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Pumpkin Spice Cake contains approximately 15 grams of fats.

Proteins

Each serving of Pumpkin Spice Cake contains approximately 5 grams of proteins.

Vitamins and minerals

Pumpkin Spice Cake is a good source of Vitamin A and Vitamin C due to the presence of pumpkin puree in the recipe.

Alergens

This recipe contains eggs, dairy (butter and buttermilk), and nuts (walnuts), which may be allergens for some individuals.

Summary

Pumpkin Spice Cake is a moderately high-calorie dessert that provides a good amount of carbohydrates, fats, and proteins. It also offers essential vitamins and minerals, making it a flavorful treat with some nutritional benefits.

Summary

Pumpkin Spice Cake is a delightful dessert that captures the flavors of fall with its warm spices and rich pumpkin puree. This moist and flavorful cake is perfect for autumn gatherings and holiday celebrations, offering a taste of comfort and nostalgia in every bite. Enjoy a slice of this delicious cake with a cup of coffee or tea for a cozy and satisfying treat.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Pumpkin Spice Cake. It was a chilly autumn day, the leaves were falling, and a sweet scent of cinnamon and nutmeg filled the air. I was visiting my dear friend, Mrs. Jenkins, who was known for her delicious baked goods. As soon as I walked into her cozy kitchen, I was greeted with the most wonderful aroma. Mrs. Jenkins had just taken a beautiful Pumpkin Spice Cake out of the oven, and I couldn't wait to try a slice.

Mrs. Jenkins noticed my excitement and offered me a taste of her creation. As soon as I took my first bite, I knew that I had to learn how to make this cake myself. The warm spices, the tender crumb, and the perfect balance of sweetness and pumpkin flavor made it a dessert to remember.

I begged Mrs. Jenkins to share her recipe with me, and she happily obliged. She pulled out a worn recipe card from her collection and began to dictate the ingredients and steps to me. I eagerly wrote everything down, making sure to pay close attention to her tips and tricks for achieving the perfect Pumpkin Spice Cake.

After that day, I made it my mission to perfect this recipe and make it my own. I spent hours in my own kitchen, experimenting with different ratios of spices, adjusting the amount of pumpkin puree, and testing various baking times and temperatures. It took me several tries, but eventually, I found the perfect combination of ingredients and techniques that resulted in a cake that rivaled Mrs. Jenkins'.

I shared my creation with my family and friends, who all raved about how delicious it was. They couldn't believe that I had managed to recreate Mrs. Jenkins' famous Pumpkin Spice Cake. I felt a sense of pride and accomplishment knowing that I had mastered a recipe that brought so much joy to those around me.

Over the years, I continued to make my Pumpkin Spice Cake for special occasions and gatherings. It became a staple at our family Thanksgiving dinners, a tradition that everyone looked forward to each year. I even entered it into a local baking competition once, where it won first prize and earned me a spot in the newspaper.

As time went on, I began to add my own personal touches to the recipe, such as a cream cheese frosting or a sprinkle of toasted pecans on top. I found that these little tweaks only enhanced the flavors of the cake and made it even more irresistible.

Now, whenever I make my Pumpkin Spice Cake, I think back to that fateful day in Mrs. Jenkins' kitchen and how it sparked my love for baking. I am forever grateful to her for sharing her recipe with me and inspiring me to create something truly special.

So, if you ever find yourself craving a taste of fall, with its warm spices and comforting flavors, look no further than my Pumpkin Spice Cake. It's a recipe that holds a special place in my heart, and I hope it brings as much joy to you as it has to me over the years. Happy baking!