Ahhh the fall… If it’s not apples I’m thinking of, it’s pumpkins! Everyone loves a good pumpkin pie, but how much pumpkin pie can you really eat?
Now I love a recipe that you can have in with a cup of coffee in the mornings, like a banana nut bread. This recipe for pumpkin spice cake is a similar consistency to a good banana bread. I love that the pumpkin flavor is not overwhelming and that it is in balance with the cinnamon and nutmeg (2 of my fav spices).
I feel like most people don’t have buttermilk in the fridge, but I say this now, go get some! It’s usually located by the creamers in the milk section of the supermarket. It’s a great way to reduce fat and calories while baking, but keep those yummy desserts light and fluffy. I use it in several of my recipes and it does not disappoint in this baked yumminess! If you prefer not to use buttermilk you can use several different substitutes.
Pumpkin Spice Cake
1 1/2 cups all purpose flour
1 1/4 tsp baking soda
1 tsp of cinnamon
1/2 tsp nutmeg
1 tap salt
1 cup packed brown sugar
2 tbs softened butter
1/2 cup of buttermilk
1 cup pumpkin purée
-Preheat oven to 350°
-Grease 9×9 pan
-Sift together: flour, baking soda, spices and salt
(yes i literally put my sifter in the bowl… so much easier that way!)
-Add in sugar, then wet ingredients.
Cream Cheese Frosting
Mix together the following ingredients:
8 oz package of cream cheese, softened
1/2 cup if powdered sugar
1 tbs vanilla extract
Note: If you want to frost the entire cake use this entire recipe. If you want to drizzle the frosting in then cut the icing recipe in half.
Yes we haaaaad to eat the corners… or the cake dome wouldn’t fit!