Friday, September 5, 2014
My first pumpkin and fall-related post of the year! Oh yeah, let's hear it for fall!
I've made this cake several times for the family over the years. In the past, I've used half all-purpose flour and half white wheat flour. Recently I began using all white wheat flour. And no one noticed a difference.
The cake is sweet, but not too sweet. And so moist! Hubby like to have his with a cup of coffee, but I prefer milk. Nothing beats cake and milk together, in my humble opinion.
So here's what you'll need:
2 cups white wheat flour (you can sub out half the wheat for all purpose)
1 1/2 cups sugar
1 TBSP baking powder
1 teas pumpkin pie spice
1/2 cup melted butter or coconut oil
1/2 cup milk
1/2 cup sour cream
1 TBSP vanilla
1 (15 oz) can pumpkin
For the topping:
1/2 cup melted butter
1/3 cup brown sugar
1 teas cinnamon
For the glaze (if desired, the cake is fine without it):
3/4 cups powdered sugar
2-3 TBSP milk
In a mixing bowl or the bowl of an stand mixer, combine the flour, sugar, baking powder and pumpkin pie spice. Stir in the eggs, melted butter, milk, sour cream, vanilla and pumpkin. Beat on low for a minute, then beat on high for another minute. Batter will be thick. Spread the batter evenly in a lightly greased 9x13 pan
In a small bowl, mix the melted butter, brown sugar and cinnamon. Drizzle over the cake butter. Using a butter knife, swirl the cinnamon mixture into the batter. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 30 minutes.
Stir together the glaze ingredients. Drizzle over the cooled cake.