Ingredients for Not Just For Fall Pumpkin Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt (optional, adjust to taste)
- Ground Cinnamon
- Nutmeg
- Ground Ginger
- Ground Cloves
- 1 3/4 cups granulated sugar
- 1 (15 ounce) can pumpkin puree
- 1 cup sour cream
- 1/2 cup vegetable oil
- 3 large eggs
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How to Make Not Just For Fall Pumpkin Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1 3/4 cups granulated sugar.
- Create a well in the center of the dry ingredients.
- Add 1 (15 ounce) can pumpkin puree to the well. Use a spatula to create a smaller well within the pumpkin.
- Pour in 1 cup sour cream, 1/2 cup vegetable oil, and 3 large eggs into the center well.
- Gently whisk the wet ingredients together, then gradually incorporate the dry ingredients, whisking until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is lightly golden brown.
- Let the cake cool in the pan for 10 minutes before running a knife around the edges and inverting it onto a wire rack to cool completely.
- Once cooled, drizzle your favorite chocolate sauce onto a plate, place the cake in the center, and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
83g
Fat
16g
Carbs
13g
