Description
A moist snack cake swirled with pumpkin puree and warmed with cinnamon, nutmeg, and ginger. Each bite offers a soft, buttery crumb crowned by a crisp cinnamon-sugar crust.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 2 tablespoons milk
- 2 tablespoons granulated sugar for topping
- 1 teaspoon ground cinnamon for topping
Instructions
- Preheat the oven to 350°F and grease an 8×8-inch baking pan or line it with parchment paper.
- In a medium bowl whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves.
- In a large bowl cream the butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and pumpkin puree until smooth.
- Add half of the dry ingredients to the wet mixture, pour in the milk, and stir to combine before adding the remaining dry ingredients.
- Spread the batter evenly into the prepared pan.
- In a small bowl stir together the topping sugar and topping cinnamon, then sprinkle evenly over the batter.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan before slicing and serving.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Warm individual slices in the microwave for about 10 seconds for a fresh-baked taste.
- Swirl the cinnamon sugar topping into the batter before baking for a marbled effect.
- Substitute a gluten-free flour blend if a gluten-free version is desired.