This Pumpkin Spice Cake Recipe is great as a snack or a dessert. The moist cake is flavored with cinnamon, nutmeg and fresh sage for a special taste of the season. Pack with school lunches or serve with vanilla ice cream as a special finish to a family dinner.
Ingredients
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp fine sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
15 Tbsp unsalted butter, soft but not melted
1 1/2 cups sugar
3 lg. eggs, at room temperature
1 tsp pure vanilla extract
1/2 cup buttermilk, at room temperature
3/4 cup pumpkin puree
1 tsp fresh (not dried) sage, chopped very fine
Instructions
Sift together into a large mixing bowl the flour, baking soda, sea salt, cinnamon, nutmeg and cloves.
In a separate bowl, beat butter on low-speed until creamy.
Slowly add sugar to the creamed butter while continuing to beat until fluffy.
Place eggs in a small bowl and beat slightly with a fork.
Slowly add beaten eggs into the butter mixture while continuing to beat.
Blend well.
Pour vanilla into the buttermilk.
Add a little bit of the flour mixture to the butter/egg blend, then a little bit of the buttermilk while continuing to beat. Alternate between the dry and wet ingredients, ending with the dry.
Combine pumpkin puree and sage in a separate bowl.
Add 1 cup of batter to the pumpkin and fold carefully until just combined.
Fold the pumpkin/batter blend into the rest of the batter.
Coat a Bundt pan with butter.
Pour the batter into the pan and bake for 40 minutes.
Yield: 10 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Pumpkin Spice Cake
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 15 Tbsp unsalted butter soft but not melted
- 1 1/2 cups sugar
- 3 lg. eggs at room temperature
- 1 tsp pure vanilla extract
- 1/2 cup buttermilk at room temperature
- 3/4 cup pumpkin puree
- 1 tsp fresh not dried sage, chopped very fine
Instructions
- Sift together into a large mixing bowl the flour, baking soda, sea salt, cinnamon, nutmeg and cloves.
- In a separate bowl, beat butter on low-speed until creamy.
- Slowly add sugar to the creamed butter while continuing to beat until fluffy.
- Place eggs in a small bowl and beat slightly with a fork.
- Slowly add beaten eggs into the butter mixture while continuing to beat.
- Blend well.
- Pour vanilla into the buttermilk.
- Add a little bit of the flour mixture to the butter/egg blend, then a little bit of the buttermilk while continuing to beat. Alternate between the dry and wet ingredients, ending with the dry.
- Combine pumpkin puree and sage in a separate bowl.
- Add 1 cup of batter to the pumpkin and fold carefully until just combined.
- Fold the pumpkin/batter blend into the rest of the batter.
- Coat a Bundt pan with butter.
- Pour the batter into the pan and bake for 40 minutes.
