While others reach for a frothy pumpkin spice latté, I prefer to make and enjoy a slice of pumpkin spice cake. It is October and the Fall season is here. Releasing every colourful sun drenched leaf at a time. And for those that want a change from pumpkin pie this cake will certainly satisfy that rich amber craving that has become so familiar with this season.
Pumpkin Spice Cake
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16 oz can of pumpkin (approx. a 540ml can)
1 cup caster sugar
1 cup coconut sugar
1/2 cup vegetable oil
1/2 cup apple sauce
4 eggs, beaten
2 cups of cake flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
Notes: If you do not have or can not find coconut sugar that use 2 cups of caster/white sugar. You can use 2 cups of all purpose flour if you do not have cake flour.
1. Preheat the oven to 350ºF
2. Grease and flour a bundt cake tin.
3. Combine all the dry ingredients (flour, baking soda, cinnamon, nutmeg and salt) into a medium sized bowl. Set aside.
4. In a large bowl beat the pumpkin, sugar, vegetable oil, and apple sauce until smooth.
5. Add the eggs and mix well.
6. Add the dry ingredients to the pumpkin mixture and using a spatula stir until well blended.
7. Pour the batter into prepared cake tin. And place in the oven.
8. Bake for about 1 hour or until a toothpick inserted comes out clean.
I usually check the cake after 45 minutes. Then adjust the remainder of the baking time according to how well the cake is done at that point. I did end up baking the cake for 1 hour and 10 minutes.
Let cool on a wire rack. Once cake has cooled remove from tin. Dust with icing sugar or drizzle with a caramel sauce.
Caramel Sauce
----------------------------
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons white sugar
3 tablespoons half and half (I used 2% milk instead)
1/2 teaspoon vanilla
Put all the ingredients into a saucepan. Boil for 1-2 minutes. Remove from heat and spoon over cake.
You can serve immediately or let the caramel sauce cool. To which it takes on more of a maple sugar flavour reminiscent of those little maple leaf shaped sugar cubes.
Enjoy! - JW
Pumpkin Spice Cake
-----------------------------------------
16 oz can of pumpkin (approx. a 540ml can)
1 cup caster sugar
1 cup coconut sugar
1/2 cup vegetable oil
1/2 cup apple sauce
4 eggs, beaten
2 cups of cake flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
Notes: If you do not have or can not find coconut sugar that use 2 cups of caster/white sugar. You can use 2 cups of all purpose flour if you do not have cake flour.
1. Preheat the oven to 350ºF
2. Grease and flour a bundt cake tin.
3. Combine all the dry ingredients (flour, baking soda, cinnamon, nutmeg and salt) into a medium sized bowl. Set aside.
4. In a large bowl beat the pumpkin, sugar, vegetable oil, and apple sauce until smooth.
5. Add the eggs and mix well.
6. Add the dry ingredients to the pumpkin mixture and using a spatula stir until well blended.
7. Pour the batter into prepared cake tin. And place in the oven.
8. Bake for about 1 hour or until a toothpick inserted comes out clean.
I usually check the cake after 45 minutes. Then adjust the remainder of the baking time according to how well the cake is done at that point. I did end up baking the cake for 1 hour and 10 minutes.
Let cool on a wire rack. Once cake has cooled remove from tin. Dust with icing sugar or drizzle with a caramel sauce.
Caramel Sauce
----------------------------
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons white sugar
3 tablespoons half and half (I used 2% milk instead)
1/2 teaspoon vanilla
Put all the ingredients into a saucepan. Boil for 1-2 minutes. Remove from heat and spoon over cake.
You can serve immediately or let the caramel sauce cool. To which it takes on more of a maple sugar flavour reminiscent of those little maple leaf shaped sugar cubes.
Enjoy! - JW
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