This pumpkin spice cake is a great way to get your kids to eat this veggie…and whats more, it tastes as good as it looks!
1/2 cup unsalted butter (room temperature)
1 1/4 cup light brown sugar
2 large eggs
1 1/2 cup fresh pumpkin (grated)
1 teaspoon pure vanilla extract
2 cup cake flour (sifted)
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup buttermilk
Preheat the oven to 180 degree Celsius and place the rack in the center of the oven. Butter and flour two 8 inch cake pans. Keep aside.
Beat the butter and sugar until light and fluffy. Add the eggs one by one mixing well after each addition. Add the grated pumpkin and vanilla extract and beat until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Add the flour mixture and buttermilk alternately to the pumpkin batter and combine well. Divide the batter in half and pour the batter into the pans. Bake for about 25 – 30 minutes or until a toothpick inserted in the center of the cakes come out clean. Cool on a wire rack before removing the cakes from their pans.
Source: Adapted from www.joyofbaking.com
Notes: I frosted this cake with fresh cream.