Guess what day it is?
(No, it’s not hump day
It’s time for pumpkin!
Now, this is my first fall being part of the food blogosphere, but not my first observing it. If you haven’t, lemme sum it up for ya in a few quick word(s): pumpkin everything.
I’m not kidding. And those pumpkin recipes start coming out soon as Fourth of July red, white, & blue desserts are out. Pumpkin cookies, pumpkin bars, pumpkin dips, pumpkin fudge. Anything that you *can* put pumpkin in, somebody already has.
And I mean, you can see why. It’s festive, it’s a healthy substitute for butter or oil (in most cases), and it’s just downright delicious. My brother waits all year round for the pumpkin breads to start rolling out.
That doesn’t change the fact that I had to shoo him away while I was trying to photograph the cake.
Now, today’s cake is something special. Imagine if you could capture the word “autumn” and taste it.
Yeah, it’s something like that.
That warmth that you get from being bundled up in sweaters and leggings all day, the cozy feel of a heated house, the colors of the trees around October and November, the time when the leaves are alive and red & yellow & variants thereof.
But it’s a cake.
By combining a hearty dose of pumpkin with dark brown sugar and some salted butter, you get an unbelievably fluffy cake that’s bursting with the taste of fall.
Mixed in the batter are my favorite four spices to combine with pumpkin: cinnamon, nutmeg, pumpkin pie spice, & a pinch ground cloves.
Pumpkin & spices just go together. They just do. Like Starbuck’s Pumpkin Spice Latte. (Mmmmmmmm…)
Delicious, my friends. Delicious.
^^^ And it’s all because of this little beauty. ^^^
So like most cakes, the technique is pretty simple. You beat the butter & sugars, add in an egg & the pumpkin, mix in the flour, and bake. I used a hand-held mixer tonight, just because I didn’t want to lug out the stand mixer from under the cabinet, & it worked great (as expected). To get the batter into the pan, I used a rubber spatula and spread it out onto an 8 x 8″ pan.
While the cake doesn’t take long to cook, it does have to set for at least half an hour after you pop it out of the oven, or else when you try to cut a piece, it will break and crumble into fluffy little pumpkin crumbs. After it’s done cooling, you can choose to ice it or spread it with some cream-cheese frosting, but in my opinion, it really doesn’t need it! Although next time I make this, (which there will be a next time) I might try it with a white chocolate drizzle, and maybe some chopped walnuts thrown in….mmmmm…..
Ready for the recipe?
What you’ll need…
- 1 cup & 2 tbsp. all-purpose flour
- 1 & 1/4 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. pumpkin pie spice
- 1/4 tsp. ground cloves
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 6 tbsp. salted butter, softened
- 1 tsp. water
- 1 egg
- 1/2 cup canned pumpkin
- Preheat oven to 350 & grease an 8 x 8″ square baking pan.
- In a small bowl, whisk together flour, baking powder, & spices. Set aside.
- In a separate bowl, beat sugars and butters until light and creamy. Add in egg and pumpkin, beating well after each. Mix in water. Slowly add in flour mixture until combined.
- Use a rubber spatula to spread mixture into pan. Bake for 22-25 minutes or until toothpick inserted into center comes out clean. Let cool for at least half hour before slicing and serving.
Serve with a scoop of vanilla ice cream for a delicious fall treat, or omit the added sugar and top with cream cheese. Yum!