Ingredientes para Sweet Autumn Pumpkin Cake
- 1 cup granulated sugar (plus ½ cup powdered sugar for glaze)
- Vegetable Oil
- ½ cup maple syrup (plus 2 tablespoons for glaze)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- Pumpkin Puree
- 1 teaspoon maple extract
- ½ teaspoon salt
- ½ cup powdered sugar (plus extra for dusting)
- Nonfat Milk
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Cómo preparar Sweet Autumn Pumpkin Cake
- Preheat oven to 375°F (190°C). Grease and flour an 8x8 inch or 9x11 inch baking pan.
- In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon salt.
- In a separate bowl, whisk together the wet ingredients: ½ cup vegetable oil, ½ cup maple syrup, 1 cup granulated sugar, 1 (15 ounce) can pumpkin puree, and 1 teaspoon maple extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin puree, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the glaze: In a small bowl, whisk together ½ cup powdered sugar, 2 tablespoons maple syrup, and 1-2 tablespoons milk (dairy or non-dairy) until smooth. If needed, strain the glaze through a fine-mesh sieve to remove any lumps.
- Once the cake is done baking, immediately drizzle the glaze over the warm cake while it's still in the pan.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the cake with powdered sugar before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
85g
Fat
4g
Carbs
12g
