Pumpkin cake recipe
2.5 cups (375g) all-purpose flour (spoon & leveled)
2.5 teaspoons baking powder
1,5 teaspoon baking soda
1 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice*
1 cup (240ml) canola or vegetable oil*
4 large eggs
1.25 cup (250g) packed light or dark brown sugar
3/4 cup (150g) granulated sugar
1 (540 mL) can pumpkin pie filling
1 and 1/2 teaspoons pure vanilla extract
Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil. Cupcake size takes approximately 20 minutes.
Makes two 8"x8" pans
Frost with cream cheese frosting. Prior to frosting, brush lightly with simple syrup (equal parts water and sugar, heated until clear and all sugar dissolves) and leave to harden. This will leave a nice shell of cake which makes frosting far easier. No crumbs
