If you are not a cake-making person, this recipe is for you. Well, if you are not a cake-making person, but you want to attempt it, and if you like pumpkin, then this recipe is for you.
This one-bowl recipe makes very moist, flavourful and delicious pumpkin cake filled with fall spices fragrance. I made loaf cakes here. But it can be a single cake layer topped with cream cheese frosting, dulce de leche, whipped cream, or this maple glaze.
Ingredients (one regular loaf or 3 mini loaves):
Pumpkin Spiced Cake
1 1/4 cups pumpkin puree
3 eggs, lightly beaten
1/3 cup canola oil
1/2 teaspoon vanilla extract
2 cups all-purposed flour
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups powdered sugar
2 tablespoons heavy cream
2 tablespoon maple syrup
Preheat oven to 350F. Grease a regular sized loaf pan or three mini loaf pans.
In a large bowl, lightly beat the pumpkin, eggs, oil and vanilla.
Sift in flour, sugars, baking soda, baking powder, spices and salt. Mix with a spatula until moistened.
Pour batter in pan(s).
Bake 50 to 55 minutes for a regular loaf, 20 to 25 minutes for mini loafs, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely.
To prepare the glaze, mix powdered sugar, cream and maple syrup together. Whisk slowly until slightly thickened and pourable.
Spoon glaze over the cake(s) and decorate with sprinkles if preferred.