Pumpkin Cake

If I had a love language it is probably vegetable or fruit desserts. Celeriac or apple cake, rhubarb pie, peach crumble, they all speak to me unlike any other food.

Using homemade roasted pumpkin puree adds a special texture and depth of flavor to cakes and pies that you can’t get from canned pumpkin puree.

This cake is creamy and plush and very pumpkiny!  It’s special but not fussy.

I didn’t change anything in the recipe I got here except for a couple high altitude adjustments. It makes three 8 inch layers or one 9 x 13 inch cake. I used two layers and froze the other layer. This freezes perfectly with no detriment to flavor or texture.

• Pumpkin Cake
• 2 cups (250g) all-purpose flour (plus 2 Tablespoons for high altitude)
• 2 teaspoons baking powder (1 1/2 teaspoons high altitude)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice ( I used chai)
• 1 cup (226g) vegetable oil
• 4 large eggs
• 1 cup (200g) packed light or dark brown sugar (minus 2 tablespoons for high altitude)
• 1/2 cup (100g) granulated sugar
• Scant 2 cups (425g) pumpkin puree (a can of Libby’s pumpkin is 15 oz)
• 1 and 1/2 teaspoons pure vanilla extract

       Directions

1. 1. 1. Preheat the oven to 350°F (177°C) and grease a metal or glass 9×13-inch baking pan or three 8 inch pans (I used three 7 inch pans)
      2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
      3. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. The batter will be thick.
      4. Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover the cake with aluminum foil.
      5. Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely and frost as desired.