pumpkin cake
Another great recipe from Love and Lemons. (no icing! haha)
I also make this in a 9 x 13 in cake pan. We had a can of pumpkin puree left over from the holidays. We bought a 3 pack at Costco! (In Zaragoza- 3 hours away)
I like this recipe but I have to ask Siri for all the conversions in weight because the ingredients are some what different. (the flour, the brown sugar and the baking soda)
The JAS love this and the carrot cake the best!
Ingredients
1¼ cups pumpkin puree
3 large eggs
½ cup brown sugar
½ cup cane sugar
½ cup vegetable oil, plus more for the pan
¼ cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour, spooned and leveled
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
Instructions
Preheat the oven to 350°F (180 C) and grease a 9×13-inch baking dish*. Line the bottom and two of the sides with a sheet of parchment paper, leaving a 1-inch overhang over the sides.
In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cane sugar, vegetable oil, milk, and vanilla extract.
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined. Transfer the batter to the prepared pan and smooth the top.
Bake for 45 to 50 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean. Place the pan on a wire rack to cool to room temperature.
