Welcome to my Amazing Autumn Series! After a busy and eventful summer break, I am back with lots of wonderful dishes to share with you. Autumn is one of my favorite times of year. The weather gets cooler (which means a lot if you live in Houston), the air gets crisper, the leaves change into brilliant shades of yellow, gold, oranges and brown, the Holiday feeling is in the air. Autumn hasn't quite started in Houston yet, but one can dream right? Along with this time of year comes pumpkin season. I love making pumpkin dishes and look forward to sharing some of my pumpkin dishes. This week, I am sharing my recipe for pumpkin spice cake. Enjoy!!!
Pumpkin Spice Cake
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Ingredients (makes a 10inch/25cm diameter cake or 9-1/2 x 5 x 2-1/2 inch / 24 x 13 x 6 cm loaf)
Cake
3 large eggs
1 cup brown sugar
1 cup canola or olive oil
2 cups almond flour
1 cup whole wheat flour
3 teaspoons baking powder
1 tablespoon nutmeg, ground
2 teaspoons cinnamon, ground
1/2 cup honey
1/2 cup pumpkin puree (e.g. Libby's 100% pure pumpkin)
1 teaspoon vanilla extract
Topping (optional)
1 tablespoon brown sugar
1 teaspoon cinnamon, ground
Method
Preheat the oven to 350degF/180degC
Place the eggs and sugar in a bowl and cream using a hand whisk or cake mixer at a high speed for 5 minutes
Continue whisking and slowly pour in the oil. Whisk for 3 more minutes
Mix the dry ingredients together – almond flour, whole wheat flour, baking powder, nutmeg and cinnamon
Reduce the cake mixer to a low speed and add the dry ingredients, then whisk for 1 minute
Add the honey, pumpkin puree and vanilla extract and whisk for 1 more minute
Grease a round 10inch/25cm diameter baking tin or 9-1/2 x 5 x 2-1/2 inch / 24 x 13 x 6 cm loaf pan with oil
Pour the cake mixture in the baking tin/loaf pan and bake for 30 - 35 minutes or until cake is cooked on the inside, use a cake tester or fork to check, it should come out clean
Remove from oven and allow to cool
Blend the brown sugar and cinnamon for 1 minute, then sprinkle the cake with the cinnamon sugar and serve warm for best results
