Pumpkin-Spice up your Life
It's here people, pumpkin spice and everything nice season, the one we love to hate, and hate to love. Enjoy this season with a clean, easy, delicate pumpkin spice cake.
'The best thing about this cake is that it's easy; it can be used to make a layer cake, loaf cake, or even muffins. I've even used this to make a wedding cake. Take your pick of pans, you won't be disappointed !
Pumpkin Spice Cake
3 c flour
2 t baking powder
2 t baking soda
2 t cinnamon
1 t salt
2 c sugar
1 1/4 c oil
1 1/2 c pumpkin puree
Grease pans with coconut oil
Preheat oven to 350*
Add all ingredients into a bowl, mix with whisk until comes together
Place in pans, or muffin tins, bake 20 minutes or until done
Note : Can add 1/2 cup of the following if wanted; raisins, walnuts, pecans
Yield : 1 loaf pan or 5 each shallow cake pans (check out the cake pans I use here!)
12 oz butter
16 oz powdered sugar
2 t vanilla
1. Place all in mixer with paddle attachment
2. Mix on medium high for 4 minutes
3. Scrape down sides, place on high for 1 minute
Note : This is a base buttercream recipe that I use, variations on this are plentiful! Cocoa powder, cinnamon, extracts, vegan butter, etc. Keep checking back for variations on this recipe as I use it a lot!
RECIPE FIRST ?!
"You shouldn't have to read the story if you don't want to!"
I want to give everyone a clear understanding of what the recipe is, the how's and the why's, but why scroll all the way down when you don't have to! I pledge to always keep my recipes first, and stories after. If you have the talent and the means to take this recipe and run with it, then YAY! If you want a little more insight then keep on scrolling for my tips and lessons!
A quick note on recipe reading though, make sure to read the whole recipe before making anything!
Greasing Pans : 101
To be honest, sometimes I don't even grease my pans!
I mostly use WILTON brand cake pans at home. Sometimes cheaper is not always better, but my thoughts are if you use the cheaper pans, you MUST grease. I tend to avoid the bakers spray that contains flour and other ingredients that are not needed, if I do buy cooking spray it is coconut based, or I use coconut oil and spread on the pans with a towel or my hands. The coconut oil is light and doesn't leave a taste or smell that is offensive.
This buttercream pairs so well with this pumpkin cake because the cake itself doesn't contain all those warming spices we know and love. Adding these spices to the buttercream is a great way to incorporate those flavors into the cake. For the above recipe I added;
2 t cinnamon
1 t cardamom
1 t allspice
Vegan butter can be found at just about every grocery store these days, and while my thoughts on it are mixed (isn't it just margarine that your grandmother used to use?) it can be a great alternative for those vegan recipes, it whips just like butter. The ratio for substituting it for regular butter in this buttercream is 1:1. When I use vegan butter I go for Country Crock Plant Butter with Olive Oil