Hello everyone! I am writing this post because I know that I haven’t kept up with my normal schedule the past few weeks and wanted to bring you all something to hopefully get interested in this next week. Here we go!
A couple of days, I was doing some homework, when I started to smell something that resembled pumpkin pie. I walked into the kitchen and to my surprise, the mouth watering smell wasn’t coming from a pie, but rather a cake. My sister was baking an item recommended to her from one of her school teachers and I don’t know where she got, but it looked pretty delicious. I hadn’t really eaten a pumpkin cake before, but after popping a small pinch of it into my mouth, I knew that it didn’t matter. Baked in a square tray, the “cake” looked more like caramel cuts with its slightly thick outside crust. However, when the soft, surprisingly moist texture started to dissolve in my mouth, I knew why it was called a cake. The element of cinnamon in the recipe also proved to integrate itself super well. The ratio between it and the pumpkin flavor seemed to be spot on. Speaking of being spot on, the timely treat also had one of the best balances of sugar to “other parts ” I’d ever tasted in quite a while. I wouldn’t say that it’s completely healthy, but it is on the lighter side compared to a lot of other baked goods like cookies. On the other hand, it’s tasty enough to not fall into the category of “casual snacks”, as there is something really special about it. That feeling of tasting something not too sugary, but still liking it as if it had a lot of sugar is unbelievable. And the best part, my sister made it with pumpkin puree, so you can make it by carving real, fresh pumpkins, which I can imagine would make it even better. To name some other notable “pros”, the cake is pretty sturdy, meaning that it can easily be saved for later, possibly as a healthy guilty pleasure (that might be an oxy moron). My sister also had a pretty easy time making it, as the preparation can be done in around 10 minutes. As we are still in Autumn, this delicious but simple treat, with its fitting pumpkin base, could be a lot of fun to make right now, for anyone!
I’ve provided the recipe below. Note that it has a cream cheese topping that you can make on the side. Even though I haven’t personally tried it yet, my sister told me that even though you don’t need it, it’s not bad, so if that sort of pairing works for you, give it a try! Even more, maybe leave a comment down below if you think it works. To end this post off, I just want to say that I hope that everyone is doing well with the pandemic and all the political stress. I know that things can become overwhelming at times, but maybe making the comfort food that is this incredible pumpkin cake will help alleviate some of that worry. It fits right in!
2 cups sugar
1 cup canola oil
2 cups unseasoned pumpkin puree
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoons teaspoon ginger
⅛ teaspoon cloves
Dash of salt
Beat eggs, add sugar, canola oil and pumpkin puree and blend. Mix dry ingredients together with a whisk. Combine dry ingredients and wet ingredients. Pour into a greased and floured tube pan or Pyrex baking dish. Bake at 350 for 50 minutes to 1 hour or until inserted toothpick is clean. Remove from the oven, let stand for 10 minutes. Frost with cream cheese icing or serve with a dollop of whipping cream.Frost cake with cream cheese frosting or serve with a dollop of whipped cream
Cream Cheese Frosting Recipe
2 package softened cream cheese
2 sticks softened butter
2 cup powdered sugar (sift to remove lumps)
2 teaspoon vanilla
2 Tablespoons milk, more as needed.
Cream the cheese and butter together. Slowly add the powdered sugar and vanilla. If the icing seems too stiff, add a few drops of milk.