I have been craving pumpkin spice cake lately even though it’s not Fall. Maybe it’s the fall-like temps we are having in the peak of winter in February – just like in Autumn when our temperatures fluctuate from warm to cold, and back to warm and cold. Whatever the reason maybe, one doesn’t need a fresh pumpkin to make pumpkin spice cake, a can of pumpkin flesh will do just fine.
About the recipe
The recipe I chose to make my pumpkin spice cake is from epicurious.com Pumpkin Spice Cake with Buttermilk Icing. This recipe was easy to follow and the pumpkin cake turned out awesome 👌. Super moist with the lovely fragrance of pumpkin and spices, this is a scrumptiously delicious cake 😋.
A couple of modifications I made to this recipe which turned out great are using almond meal along with all-purpose flour, substituting sour cream for buttermilk, and topping the cake off with a simple lemon icing instead of buttermilk icing. Below is my modified ingredients list.
Pumpkin Spice Cake
with inspiration from epicurious Pumpkin Spice Cake with Buttermilk Icing on epicurious.com.
with a few modifications
- 10-inch nonstick bundt pan (3 quart)
- 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
- 1 1/4 cups all-purpose flour plus additional for dusting pan
- 1 cup almond meal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
- 3/4 cup sour cream
- 2 teaspoons vanilla
- 1 1/2 cups granulated sugar
- 3 large eggs
- For icing. Mix these two ingredients and drizzle over cooled cake.
- Juice of 1 lemon.
- 1/2 cup powdered sugar
Make cake: Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 50 minutes to 1 hour. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
While cake is cooling, whisk together lemon juice and powdered sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
On a cold rainy afternoon a pumpkin spice cake with a hot cup of tea ☕️🍰 is the perfect feel good treat 😋.