The Best Pumpkin Cake
A classic pumpkin Fall cake full of flavor
Equipment
- loaf pan or round cake pan
Ingredients
- 1 stick of softened unsalted butter 8 ounces
- 1 2/3 cup All Purpose Flour
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/4 cup sugar
- 2 large eggs
- 1 cup pumpkin puree not pumpkin pie puree but plain pureed pumpkin
- 1/2 cup very warm milk microwave for about 1 minute
- 1 tsp vanilla extract
Instructions
- Pre heat your oven to 350 degrees
- grease and flour a round cake pan or loaf pan (this is when you grease your pan then add a couple tbsp of flour and coat the greased pan by turning the flour around your pan until it is all coated)
- Grab 2 bowls. In the first bowl add your flour, spices, baking powder and baking soda and set aside.
- In your other bowl add your butter and sugar and cream it with a hand mixer until it is fluffy.
- Next, add your eggs and mix well until it is incorporated.
- Now add your pumpkin, vanilla and milk and mix well.
- Next, add your dry ingredients from the other bowl and mix by hand just until it is all incorporated.
- Pour your batter into your prepared pans
- If you are using a cake pan, bake for about 50-60 minutes or just until a toothpick inserted in the center comes out clean.If you are using a loaf pan, place loaf pan on a sheet tray (to prevent any leaks) and bake for about 55-65 minutes or until a toothpick inserted in the center comes out clean
- When done, remove from the oven and let cool for 15 minutes
- Once cool, take a knife carefully around the edge and loosen the cake from the pan. Then invert it (place a plate on top and flip it over on tot he plate) and let cool for another 15 minutes
- enjoy!
Notes
If you are lucky to not eat this whole thing in the first day, you can store it in an air tight container for up to 4 days in the fridge