I have something to admit: I hate pumpkin pie. I hate when others make it and they go nuts with the nutmeg. It completely ruins the natural pumpkin taste for me. Therefore I never make it in fear that I, too, will add too much nutmeg. I had to make something dessert-related for Thanksgiving this year so I decided to track down a decent pumpkin cake recipe. I figured cake might allow me more control than pie (in my head, this made sense). Luckily I found a Martha Stewart recipe for Pumpkin Cake. I’m not typically much of a Martha fan but this looked too good to pass up.
- 8 tablespoons (1 stick) unsalted butter,
room temperaturewarm, plus more for pan
- 1 2/3 cups all-purpose flour, plus more for pan
- 1 teaspoon ground cinnamon, plus more for top of cake
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups sugar
- 2 large eggs
- 1 cup pumpkin puree (Libby’s in a can works best)
- 1/2 cup warm milk (I zapped it in the microwave for 30 seconds and it was fine)
- Icing of your choice (not gonna lie, I bought Betty Crocker buttercream icing because I hate making icing)
Carmelized walnut halvesI left these out because a lot of people I know dislike walnuts
- Heat the oven to 350 degrees F. Butter a 9 inch round cake pan. Line pan with parchment paper and butter the parchment. Coat pan with flour, and tap out any excess.
- In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy (this takes me about 7 minutes). Add eggs and beat until combined. Add pumpkin puree and milk, beat until combined. Add reserved flour mixture. Beat on low speed until just combined.
- Pour batter into the prepared pan. Bake until a toothpick comes out clean, about 55-60 minutes. Transfer the pan to a wire rack to cool. Let the cake rest for about 20 minutes.
- Unmold the cake (this should be easier than usual due to the parchment paper). Using a rubber spatula, spread icing over the top of cake. Sprinkle ground cinnamon over top of icing.
I really wanted to leave it as is before the icing because it retained such a great pumpkin-color. But people wanted icing and it was for the people, not me.
I’ve been baking so much recently due to the start of the holiday season and birthdays. I have another recipe on deck. I’ll probably upload that tomorrow morning at some point. Have a wonderful weekend.