This Easy, Perfectly Spiced, Soft Pumpkin Cake, with a Touch

• kokonaisaika: 47 minutes

Ainekset

RECIPE

1 cup (128g) AP flour, sifted

1 tsp baking powder

½ tsp baking soda

½ tsp fine sea salt

1 tsp ground cinnamon

½ tsp ground ginger

1 tsp ground nutmeg

⅔ cup (132g) granulated sugar

⅔ cup (150ml) avocado oil or neutral oil of your choice

2 tbs (42g) honey

2 large eggs

1 ½ tsp pure vanilla extract

1 cup (227g) canned pure pumpkin purée (not pie filling)

Ohjeet

Preheat the oven to 325ºF (165ºC). Line the bottom of an 8” cake pan with parchment paper. Grease & flour the insides.

In a med-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger & nutmeg until well blended.

In a large bowl, beat the sugar, oil, honey, eggs & vanilla, with an electric mixer at med. speed, until smooth & creamy. Mix in the pumpkin purée until incorporated. Stir in the flour mixture by hand, just until combined.

Transfer the batter to the cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 33-40 min. Do not over bake. Cool the cake in the pan for 10-12 min. Remove the cake from the pan & transfer to a cooling rack.

The HONEY BUTTER GLAZE recipe is in the comments section