I made this on a whim late last night and it was still cooling when I went to bed. Since the recipe was completely improvised, I had no idea if it was successful until I woke up this morning. So when I rolled out of bed (way too early), the first thing I did was cut into the cake!
While I wouldn’t suggest eating cake for breakfast on a regular basis, this Pumpkin Spice Cake turned out to be the perfect day-before-Thanksgiving breakfast for my husband and I. It was moist, spicy, and delicious…exactly what I was hoping for!
I’ve always loved spice cakes served with nothing more than a sprinkling of powdered sugar on top. This cake is moist enough to stand on it’s own, and serving it without frosting or glaze allows the warm and wonderful spices to shine.
This recipe is loosely based on a Walnut Spice Cake recipe from The Gourmet Cookbook. But I added some ingredients, removed others, and changed amounts of the remaining ingredients, so it really was quite an improvisation. I also changed the method, so it’s simple to put together, much like a quick bread. In fact, you could really say this is a quick bread that is baked in a Bundt pan. Call it what you like, I say it’s delicious, easy, and worth baking!
Pumpkin Spice Cake
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons pumpkin pie spice*
3 large eggs, at room temperature
1 cup sour cream, at room temperature
1 cup canned pumpkin
3/4 cup canola oil
1 teaspoon vanilla extract
2. In a medium bowl, sift or whisk together flour, sugar, baking powder, baking soda, salt, and spices; set aside.
3. In a large bowl combine eggs, sour cream, pumpkin, and oil. Beat well with a hand mixer (or use a stand mixer), scraping down sides with a spatula, until everything is well blended. Add flour mixture a little at a time, beating well after each addition, until everything is well combined. Scrape down sides, then blend in the vanilla extract.
4. Pour batter into prepared Bundt pan and bake in the center of a 350 degree oven for 35-45 minutes or until a toothpick inserted in the cake comes out clean. Let cool on wire rack for ten minutes, then invert cake onto wire rack and let cool completely. Sprinkle with powdered sugar immediately before serving if desired.
Yield: 10-12 servings
Recipe Notes: *Pumpkin pie spice can be substituted with 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, and 1/2 teaspoon ground nutmeg (or make your own combination). Make sure to butter your Bundt pan really well and get into all the crevices. I like to use a spray like Baker’s Joy because I’ve never had a problem with cakes sticking to the pan when I use it.
- Pumpkin Roll
- Whole Wheat Pumpkin Maple Muffins
- Pumpkin Spice Scones
- Pumpkin Spice Cream Cheese Spread
- Sweet and Sour Grilled Pumpkin
Around the Web:
- Rosemary-Polenta Pumpkin Spice Cake from The Recipe Girl
- Pumpkin Spice Cake from For the Love of Cooking
- Pumpkin Buttermilk Bundt Cake from Whipped
- Apple Pumpkin Cake from Zoe Bakes
- Gluten Free Pumpkin Raisin Cake from Karina’s Kitchen
I hope you all have a wonderful Thanksgiving tomorrow! We’re heading up to Central California to spend Thanksgiving with my family so my next few blog posts will be from there. Hope my family has some great new recipes I can steal and share with you!