Spicy, tender Pumpkin Cake to eat warm with whipped cream.
Lovely for dessert, but devoured ’round these parts…for breakfast! When we ran out of whipped cream I just poured heavy cream over warm pieces, in a bowl, and made my son very happy. A little grating of fresh nutmeg over the top is a nice finish.
Happy Almost Thanksgiving!
Double the recipe and bake in a 9×13 or Bundt pan.
1 c. Bob’s Red Mill 1:1 gluten-free flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
generous grinding of fresh nutmeg
1/4 tsp. cardamom
1/4 tsp. salt
1 c. sugar
1/2 c. oil
1 can pumpkin puree
Preheat oven to 350 degrees F. Line the bottom of a nonstick 8×8 square baking pan (or 8″ or 9″ nonstick round cake pan) with parchment paper and grease the pan and paper.
In a medium bowl, stir together the flour, baking powder, baking soda, spices, and salt.
In the bowl of a mixer, combine the sugar, pumpkin, and oil. Beat on medium speed until smooth, then beat in the eggs. Turn speed to low and add the flour mixture, beating until just combined.
Pour batter in prepared pan and bake for 35-45 minutes depending on what type of pan you use. A tester inserted in the center of the cake should be clean.
Cool cake in pan for 10 minutes, then turn out onto a rack to cool completely. (Can can be baked one day ahead. Wrap tightly and store at room temperature). Serve with whipped cream.