Pumpkin Cake

Pumpkin Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • c. cake flour

  • 2

    tsp. ground cinnamon

  • 1

    tsp. baking soda

  • 1

    tsp. baking powder

  • ½

    tsp. salt

  • 1

    can pumpkin puree' (15 oz.)

  • ¾

    c. sugar

  • ¾

    c. packed brown sugar

  • ½

    c. vegetable oil

  • 1

    tsp. vanilla

  • 2

    eggs, room temperature

  • ½

    c. hot water

Directions

Preheat oven to 350 degrees. Coat insides of two 8X2 inch round cake pans with nonstick spray. Line bottoms with parchment paper; coat paper with nonstick spray. Sift together flour, cinnamon, soda, powder, and salt in a bowl; set aside. Beat together pumpkin, granulated and brown sugars, oil, and vanilla in a bowl with hand mixer on medium speed until combined. Beat in one egg at a time until incorporated. Alternately add flour mixture and 1/2 c. hot water to the sugar mixture, starting and ending with the flour mixture, beating after each addition until incorporated. Divide batter between prepared pans; smooth tops with a spatula. Bake cakes until toothpick inserted comes clean, 28-30 minutes. Let cakes rest in the pans on a rack for 10 minutes, then turn out onto a wire rack to cool completely.


Nutrition

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