Ingredients and Weight:
- All-purpose flour: 2 cups
- Polenta: 1 cup
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Ground ginger: 1/4 teaspoon
- Vegetable oil: 1/2 cup
- Granulated sugar: 1 cup
- Brown sugar: 1/2 cup
- Eggs: 2 large
- Pumpkin puree: 1 (15 ounce) can
- Milk: 1 cup
Preparation Time:
20 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, polenta, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together oil, granulated sugar, brown sugar, eggs, pumpkin puree, and milk.
- Add wet ingredients to dry ingredients and mix until just combined.
- Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information:
Per serving (1/8 of cake):
Calories: 320
Fat: 12g
Carbohydrates: 50g
Protein: 6g
Dish Characteristics:
- Moist and flavorful pumpkin cake with a polenta crumb
- Perfect for fall gatherings or as a dessert for dinner
- Can be served with whipped cream, ice cream, or a caramel sauce
User Comments:
- "This cake was delicious! It was so moist and had the perfect amount of pumpkin flavor." - Sarah
- "I made this cake for my family and it was a hit! Everyone loved it." - John
- "This is my new favorite pumpkin cake recipe. It's so easy to make and it always turns out perfect." - Mary
Special Precautions and Tips:
- Make sure the pumpkin puree is smooth and not lumpy.
- Do not overmix the batter, as it can make the cake tough.
- The cake can be stored at room temperature for up to 3 days.
