Soft and Fluffy Everyday Pumpkin Cake
Everyday Pumpkin Cake is the most classic of pumpkin desserts and one of the most delicious ways to enhance the vegetable that symbolizes the autumn season: soft, moist and incredibly fragrant, it is characterized by the presence of raw blended pumpkin in the dough, which gives the cake an irresistible orange color, while at the same time giving it a very delicate final taste. Just like carrot cake , it is a simple and genuine dessert perfect for breakfast or a snack for the whole family, but if enriched with a chocolate glaze it is also ideal as a dessert at the end of a meal.
What is Everyday Pumpkin Cake?
The everyday pumpkin cake, now a beloved autumn dessert, has its roots in centuries-old traditions of using seasonal ingredients. Pumpkin, a native crop to North America, became a staple for early settlers who adapted it into various recipes due to its abundance and versatility. Pumpkin cakes, pies, and breads emerged as practical ways to make use of this nutrient-rich vegetable. Over time, the pumpkin cake evolved from simple baked goods to the spiced, fragrant cakes we know today, often associated with fall celebrations. A fun fact: in early American history, pumpkins were sometimes hollowed out, filled with milk, honey, and spices, and baked directly in the fire as a sort of proto-pumpkin pie, making the modern cake a far more refined descendant of this tradition!
Pro Tips for The Best Everyday Pumpkin Cake
- If possible, roast your own pumpkin for a richer, more authentic flavor. Canned puree works too, but fresh pumpkin adds an extra depth of flavor.
- Don’t skimp on spices like cinnamon, nutmeg, and cloves. They are key to bringing out that classic pumpkin flavor.
- Once you add the dry ingredients to the wet, mix just until combined to avoid a dense cake. Over mixing can cause the cake to lose its light texture.
- Make sure your eggs are at room temperature for a smoother batter and even baking.
- Pumpkin cake tends to be moist, but you can enhance that by adding a touch of oil or using brown sugar to lock in extra moisture.
- Let the cake cool completely before frosting or glazing. A warm cake can make the icing run, ruining that perfect finish.
What's The Best Pumpkin to Use For This Cake?
The secret to obtaining an impeccable result is to choose the right variety of pumpkin: prefer the Delica, the Violina or the Mantovana which, by virtue of their firm, compact and not very watery pulp, are among the best for this type of preparation. If you want to use a more watery variety, we suggest you grate the pulp: you can then transfer it to a clean cloth and squeeze it to remove most of the water.
Can I Use Canned Pumpkin For This Cake?
Yes, you can absolutely use canned pumpkin instead of fresh for this cake! Canned pumpkin is convenient and still provides great flavor and texture. Just make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners. Fresh pumpkin can add a slightly richer taste, but canned works perfectly well for a delicious result.
Can I Swap Seed Oil for Butter?
Yes, you can swap out oil for butter in this recipe! Butter will add a rich flavor and slightly firmer texture compared to oil. Since butter contains some water, you can use the same amount of butter as the oil called for in the recipe. Keep in mind that butter will create a more indulgent, flavorful cake, but it might be a little less moist than with oil.
Can I Add Something Else, Like Chocolate, to The Cake?
If you like, you can flavor the dough with cinnamon, vanilla essence or nutmeg or use grated orange peel. To give the cake a rustic taste you can use whole wheat flour or spelt flour instead of 00 flour, or replace a part of the latter with almond flour. To make it even more delicious, instead, you can add chocolate chips or chopped hazelnuts.
Why is My Batter so Liquid?
The batter might be too liquid if there's an imbalance in the wet-to-dry ingredient ratio, such as too much pumpkin puree or not enough flour. Over mixing can also cause the batter to thin out, especially if using melted butter or oil. Ensure you're measuring accurately, and if needed, gradually add a bit more flour until the consistency is thick but still pourable.
Why is My Cake so Crumbly?
The cake might be crumbly if there's too much flour or not enough moisture (like eggs, oil, or pumpkin puree). Over baking can also dry it out, leading to a crumbly texture. To prevent this, ensure the right balance of wet and dry ingredients and check the cake a few minutes before the recommended baking time to avoid overcooking.
What Can I Use as a Topping For The Cake?
For a topping, you can use cream cheese frosting for a rich, tangy contrast to the sweet pumpkin flavor. Alternatively, a simple dusting of powdered sugar or a drizzle of maple glaze can add a touch of sweetness without overwhelming the cake. Whipped cream or chopped nuts like pecans also work well for added texture and flavor.
Can I Make This Cake Ahead of Time?
Yes, this cake can be made ahead of time! It actually improves in flavor as it sits, making it a great make-ahead dessert. Simply bake the cake, let it cool completely, and store it in an airtight container at room temperature for up to two days. You can also refrigerate or freeze it if needed, adding any frosting or toppings just before serving.
Does this Pumpkin Cake Freeze Well?
Yes, this cake freezes well! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container. It can be frozen for up to 3 months. When you're ready to enjoy it, let it thaw at room temperature, and add any frosting or toppings after thawing for best results.
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How to Store Everyday Pumpkin Cake
To store leftovers, keep the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake, tightly covered, for up to 5 days.
Ingredients
How to Make Everyday Pumpkin Cake
Start preparing your pumpkin by cleaning it: remove the peel, the seeds and the internal filaments, then cut it into cubes and transfer them to the blender jug.
Start preparing your pumpkin by cleaning it: remove the peel, the seeds and the internal filaments, then cut it into cubes and transfer them to the blender jug.
Pour the seed oil in the blender jug and blend everything until you obtain a smooth and homogeneous puree.
Pour the seed oil in the blender jug and blend everything until you obtain a smooth and homogeneous puree.
In a separate bowl, crack the eggs and pour the sugar.
In a separate bowl, crack the eggs and pour the sugar.
Beat the two together, working the mixture with an electric whisk until it becomes light and frothy.
Beat the two together, working the mixture with an electric whisk until it becomes light and frothy.
Pour in the pumpkin puree and keep mixing.
Pour in the pumpkin puree and keep mixing.
Add the sifted flour.
Add the sifted flour.
Then the cornstarch.
Then the cornstarch.
Finally, add the baking powder and mix for a few seconds with the whisk, combining until just mixed.
Finally, add the baking powder and mix for a few seconds with the whisk, combining until just mixed.
Grease and flour a pan of your choosing - as long as it's 7-8 inches in diameter.
Grease and flour a pan of your choosing – as long as it's 7-8 inches in diameter.
Pour in the batter.
Pour in the batter.
Level it and bake it in the oven, static mode, at 356°F (180°C) for approximately 40 minutes.
Level it and bake it in the oven, static mode, at 356°F (180°C) for approximately 40 minutes.
Once the cooking time is up, do the toothpick test: if it comes out dry, take the cake out of the oven and let it cool completely. When it is very cold, carefully take it out of the mold and place it on a serving plate.
Once the cooking time is up, do the toothpick test: if it comes out dry, take the cake out of the oven and let it cool completely. When it is very cold, carefully take it out of the mold and place it on a serving plate.
Dust it with plenty of powdered sugar.
Dust it with plenty of powdered sugar.
Enjoy!
Enjoy!
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