WHOLE WHEAT PUMPKIN SPICE CAKE
This is a delicious cake which is wonderful served plain, with some lightly whipped cream, or frosted with a nice maple syrup sweetened frosting. Alternatively, reduce the honey if you plan to eat it for breakfast or at tea time.
Provided by verbena
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour two - 8 inch (20 cm) cake pans. Set aside.
- In the bowl of your electric mixer (or with a hand mixer), cream the butter and honey until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla, and beat until incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
- Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.
- Divide the batter in half and then pour the batter into the prepared pans.
- Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans.
- * If you decide to use less honey, remember to increase the buttermilk slightly to compensate (honey is about 20% water).
- ** To make the pumpkin puree, first cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. To extract all the liquid, strain through a cheesecloth lined strainer. Cool the puree before using.
- ** To make your own buttermilk combine 1/4 cup (120 ml) of milk with 1/2 tablespoon vinegar or lemon juice. Stir and let stand for 10 minutes before using.
- These make great muffins/cupcakes too -- fill greased muffin tins 2/3 full and bake them for 15-20 minutes (be sure to fill empty muffin cups with water so that the heat is evenly distributed).
Nutrition Facts : Calories 360.9, Fat 13.5, SaturatedFat 7.9, Cholesterol 83.7, Sodium 344.8, Carbohydrate 58.6, Fiber 4, Sugar 35.7, Protein 6.4
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sayed zobir
[email protected]This cake is everything I was hoping for and more. It's moist, flavorful, and perfectly spiced.
Fanuel K Silver
[email protected]I'm definitely going to try this recipe. It looks amazing!
Aelowz
[email protected]This pumpkin spice cake is the perfect way to celebrate fall. It's delicious and festive.
Nordia whitely
[email protected]This cake is so easy to make, even for a beginner baker. I highly recommend it.
Legendary Lion
[email protected]I love the addition of whole wheat flour to this recipe. It gives the cake a nice nutty flavor.
Jano Jano
[email protected]This pumpkin spice cake is moist and flavorful. It's the perfect fall dessert.
Poii Kurisa
[email protected]I made this cake for my family and they loved it. It's a great recipe for a special occasion.
Confidence Friday
[email protected]This cake is perfect for fall. It's warm and comforting, and the pumpkin spice flavor is just right.
Ivy Selina
[email protected]I'm not usually a fan of pumpkin spice, but this cake changed my mind. It's so good!
Alinaitwe Nicholas
[email protected]This cake is so easy to make and it always turns out perfect. I love that I can use whole wheat flour and still get a delicious and moist cake.
Njabulo Hudla
[email protected]I've tried many pumpkin spice cake recipes, but this one is my favorite. It's the perfect balance of spices and sweetness.
Matthew Ejembi
[email protected]This pumpkin spice cake was a hit at my Thanksgiving gathering! Everyone raved about how moist and flavorful it was. I'll definitely be making it again next year.