Thursday, September 12, 2013

Pumpkin Cake

Yield:  triple-layer, 8" or 9" round cake or approx 24 to 28 cupcakes

Ingredients
  • 2 c. flour, all-purpose
  • 2 t. baking soda
  • 3 t. baking powder
  • ¼ t. salt
  • 2 ½ t. cinnamon
  • ⅛ t. ground allspice
  • ⅛ t. ground cloves
  • ⅛ t. ground nutmeg
  • ½ c. applesauce, unsweetened
  • ¾ c. oil
  • 2 c. sugar
  • 4 eggs, large
  • 2 c. canned pumpkin
  • 2 t. vanilla extract
  • 1 c. walnuts or pecans, finely chopped (optional)

Instructions
  1. Preheat oven to 350°F.  Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
  2. Combine dry ingredients (flour, baking soda, baking powder, salt, cinnamon, allspice, cloves, nutmeg) in medium bowl; set aside.
  3. In large mixing bowl beat together applesauce, oil, and sugar until well blended.  Add vanilla and pumpkin. 
  4. Add eggs one at a time, beat thoroughly after each addition.
  5. Gradually beat in flour mixture. Add nuts.
  6. Batter is thick.  Divide evenly among 8" rounds or fill cupcake tin 3/4 full - use an ice cream scoop.
  7. Bake cakes approx. 30-34 minutes; bake cupcakes approx. 20-23 minutes.
  8. Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
  9. Frost when completely cool - Cream Cheese recommended.

Hot tip:  If you don't have all those individual spices - just add 2-3 teaspoons of Pumpkin Pie seasoning - it'll have the same yummy taste.


Adapted from: allrecipes.com

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