Remember that applesauce cake I shared with you yesterday?
Well, I figured we needed a pumpkin version… you know, since it’s fall know and all!
Also, since yesterday was the first day of school around here and our now 6th-grader forgot his lunch on the first day, I figured that was reason enough for a special after-school treat!
Maybe I’ll be able to come up with justifications all year long? (Ha!)
I love that this makes a simple 9″ round cake. Just enough for everyone to have a snack, but not enough sitting around to tempt me for days.
Have I mentioned I love pumpkin?
- 1 1/2 cups unbleached white flour
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 cup butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup pure pumpkin puree
Preheat the oven to 375ºF. Grease a 9" round cake pan with baking spray (or butter and flour) and set aside.
In a small bowl, whisk together the flour, salt, spices & baking powder; Set aside.
In a large mixer bowl, cream together the butter and sugar until fluffy, about 3-5 minutes.
Beat in the eggs, one at a time, the vanilla and the pumpkin until smooth.
Mix in the flour mixture on low until combined and then spread the batter into the prepared cake pan.
Bake for 45-50 minutes, until a toothpick inserted in the center comes out with just a few crumbs on it.
Let cool for about 5-10 minutes in the pan before flipping out onto a plate and serving!
adapted from Bob’s Red Mill Applesauce Cake