Ingredients and Weight:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Preparation Time:
30 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared baking pans and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 350
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 150mg
- Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugar: 30g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful pumpkin cake with a hint of spice
- Perfect for Thanksgiving or any other fall gathering
- Can be decorated with a variety of frostings or glazes
User Comments:
- "This cake is absolutely delicious! It's moist, flavorful, and the pumpkin pie spice gives it the perfect fall flavor." - Susan
- "I made this cake for Thanksgiving and it was a huge hit! Everyone raved about how good it was." - Jennifer
- "I love the simplicity of this recipe. It's easy to make and always turns out perfectly." - Emily
Special Precautions and Tips:
- Make sure to grease and flour the baking pans well to prevent the cakes from sticking.
- Do not overmix the batter, as this can make the cakes tough.
- If you don't have pumpkin pie spice, you can substitute a combination of cinnamon, nutmeg, ginger, and cloves.
- This cake can be stored at room temperature for up to 3 days.
