Imagine a dessert that captures the essence of fall in every single bite - a magical blend of warm spices, rich pumpkin, and irresistible sweetness that transforms your kitchen into a cozy autumn haven. This Old Fashioned Pumpkin Gingerbread Cake isn't just a recipe; it's a culinary experience that will transport you to memories of crisp leaves, crackling fires, and pure comfort. Get ready to discover the most decadent, moist, and flavor-packed cake that will become your new seasonal obsession!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper to prevent sticking.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, and salt. Whisk to ensure all dry ingredients are evenly combined and free of lumps.
- In a separate large mixing bowl, cream the unsalted butter with brown sugar and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Gently fold in the canned pumpkin puree until smoothly blended, being careful not to overmix.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring with a spatula until just combined. The batter should be smooth with no visible flour streaks.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula to ensure uniform baking.
- Bake in the preheated oven for 40-45 minutes. To test doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with cream cheese frosting before serving.
Tips
- Room Temperature Matters: Ensure butter, eggs, and pumpkin puree are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix ingredients just until combined to keep the cake tender and prevent a tough, dense result.
- Check Freshness of Spices: Use fresh ground ginger and cinnamon within 6 months of purchase for maximum flavor intensity.
- Moisture is Key: The pumpkin puree helps create an incredibly moist cake, so don't substitute with fresh pumpkin without adjusting liquid content.
- Cooling Technique: Allow the cake to cool completely before frosting or serving to let flavors develop and texture set perfectly.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestion: A dollop of whipped cream or cream cheese frosting can elevate this cake from delicious to absolutely extraordinary!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 75mg
