Pumpkin Spice Cake

If you’re craving fall in winter like I am, this pumpkin spice cake will fit the bill perfectly 👌.  Serve the cake with a cup of coffee for the perfect winter-time afternoon pick-me-up  🍰☕️.

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.

IMG_4213

IMG_4214

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 😋.

IMG_4215

IMG_4227

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.

Ingredients:

  • 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

Directions:

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.

Make icing:

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.

IMG_4215

IMG_4218

IMG_4227

On a cold rainy afternoon a pumpkin spice cake with a hot cup of tea ☕️🍰 is the perfect feel good treat 😋.

IMG_4216

Pumpkin Spice Cake on epicurious.com

8 thoughts on “Pumpkin Spice Cake”

  1. Kalpana, I made the cake just now. The house is smelling very good. Tasted the warm cake! Melts in the mouth! Very delicious!
    Thanks

    1. Wow Basanthi you are becoming quiet the baker! Im so happy you liked the pumpkin spice cake. Now I have to make sure my cakes are tested properly by me 😀 because there is a customer like you who is baking my cakes and following the recipe. Thank you for commenting and letting me know how this recipe worked for you ❤️😘

Leave a Reply