Description
This comforting Pumpkin Cake is a seasonal delight, featuring a tender, moist crumb infused with warm notes of cinnamon and earthy pumpkin. Topped with a silky, tangy cream cheese frosting, this cake offers a harmonious balance of flavors that feels like a warm embrace. It is a simple, elegant American classic that is perfect for autumn gatherings or a meditative afternoon in the kitchen, guaranteed to fill your home with the inviting, soulful scent of home baking.
Ingredients
2 1/4 cups all-purpose flour, sifted
2 1/2 teaspoons baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon Kosher salt
1 cup brown sugar, packed
1/4 cup unsalted butter, softened
1 teaspoon pure vanilla extract
2 large eggs, room temperature
1 cup pumpkin puree
8 oz cream cheese, softened
1/2 cup unsalted butter, softened (for frosting)
2 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
In a large bowl, cream the butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract and pumpkin puree.
Gradually stir in the dry ingredients until just combined; do not overmix.
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
Allow the cake to cool completely before frosting.
For the frosting, beat the cream cheese and butter until smooth, then slowly add the powdered sugar and vanilla until fluffy.
Spread the frosting evenly over the cooled cake.
Notes
Ensure all ingredients are at room temperature for the best texture. Store the cake in an airtight container in the refrigerator due to the cream cheese frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg