Umm… Am I allowed to bake with pumpkin after Thanksgiving?
I’m new to the pumpkin baking game. So is it like, socially acceptable?
Because I’m totally doing it. Right now.
I know that it’s not fall anymore in the States. I know that it is no longer pumpkin-baking season. I am well aware that Thanksgiving is over.
But all of that is completely null and void anyway. Because here I am, in Australia, in high summer, baking with freaking pumpkin and cinnamon and fall spices.
And I don’t care if it doesn’t make sense. I’m doing it anyway. Because this cake is so worth it. This cake is so amazing. This cake tastes like Christmas.
And I don’t even like freaking cake.
Really. I hate cake. Cupcakes. Sponge cake. Layer cake. Whatever cake. Cake is not my friend. Cake and I do not get along.
But there are exceptions to every rule, and this cake is my exception.
Man oh man. This cake is moist, for like, days. This cake is soft. This cake is dense. This cake is so, so, SO easy. This cake is deliciously, Christmas-y spiced. This cake is comforting. This cake is just awesome.
Bake this cake.
And, just because I rediscovered my love for My Big Fat Greek Wedding last week –
“There’s a hole in this cake.”
- 225g unsalted butter, softened (1 cup)
- 1 cup granulated sugar
- ¼ cup brown sugar
- 3 eggs
- 1¼ cups canned pumpkin
- ¾ cup buttermilk, well shaken
- ½ tsp vanilla extract
- 2¼ cups plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- ½ tsp salt
- For the maple glaze
- 1 cup powdered sugar, sifted
- 3 tbsp maple syrup
- 1 - 2 tsp milk
- 1 - 2 tsp dutch cinnamon, to taste
- Pinch of salt
- To make the pumpkin cake, preheat the oven to 180 C (350 F) and butter and flour a bundt pan.
- Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition.
- In a medium bowl, combine the pumpkin, buttermilk and vanilla.
- In another medium bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
- Turn the electric mixer to low, and add a quarter of the dry ingredients. Mix until just combined. Add a third of the pumpkin mixture, beat on low until combined, and continue adding the dry ingredients and pumpkin mixtures alternately, finishing with the dry ingredients.
- Pour the batter into the prepared pan and spread it out so it's even.
- Bake for 40 - 50 minutes, until fragrant, golden, and a skewer inserted comes out clean. Allow to cool completely.
- To make the maple glaze, combine the icing sugar, maple syrup, cinnamon, salt and 1 teaspoon of milk in a small bowl until smooth. Check consistency and add another teaspoon of milk if necessary.
- Pour the glaze over the cake and enjoy. Serves 10 - 12.
Adapted from Bakergirl. Hey Bakergirl? I love you for this cake.