I don’t know what it is about the fall, but once it arrives I get a hankering for pumpkin. I dreamt about pumpkin last night. This is a variation on an apple cake that I make, and now that I’ve tried it, I like it even better with pumpkin. The addition of the unsweetened cocoa in this recipe is just the right touch. The cake has just a hint of chocolate in the midst of all the rich spice. It is a bit more of a breakfast, brunch or lunch cake rather than something you would serve after dinner.
Pumpkin Cake (one cake)
- 2 cups sifted flour
- 1½ cups sugar
- 1½ teaspoons baking soda
- 1½ teaspoons salt
- 2 tablespoons cocoa
- ½ teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- 2 eggs
- ½ cup unsalted butter at room temperature
- 1½ cups canned pumpkin (approximately 1 15-oz can)
Pre-heat oven to 350 degrees. Butter and flour a 12×9 cake pan.
Sift together all of the dry ingredients. Mix the eggs with the softened butter and the pumpkin. Add the wet ingredients to the dry ingredients and blend well. I find that this is done best with a whisk.
Pour the batter into the prepared 12×9 pan. Bake for 40 minutes or until cake tester comes out clean.
Top with a light lemon cream cheese frosting (more of a glaze) as follows:
- 4 ounces light cream cheese at room temperature.
- 1 cup sifted powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Mix together until spreading consistency (add more powdered sugar or lemon juice as needed).