Chocolate Cake, you have competition. I used to be of the opinion that the only cake worthy of the name was chocolate, specifically Hershey's Black Magic Cake. However, after making Zucchini cake several times this summer, and now pumpkin cake, I am willing to be more open-minded. If you can get your kids to beg for more when you've made a dessert with fresh vegetables, whole wheat flour, and unsweetened applesauce, you know you're on to something!
My pumpkins have had a rough road this year. The vines developed powdery mildew early in the season, and I tried pruning the worst of the leaves to minimize the damage. I wasn't careful, and cut the main vine just about a foot from the root. Amazingly, I didn't lose any pumpkins. The vines are starting to die, but there are still a few I'm hoping will ripen.
My pumpkin spice cake recipe was inspired by this one from Pinch My Salt. It is not too sweet, and I liked it with a sweet butter frosting, but you could forgo the frosting altogether, or sprinkle powdered sugar over the top instead. We also roasted the pumpkin seeds, with a little vegetable oil, salt, and chili powder.
Pumpkin Ginger Spice Cake
- 1 c flour
- 1 c whole wheat flour
- 1 c sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 2 eggs
- 1 c pumpkin puree
- 1 c sour cream
- 3/4 unsweetened applesauce
- 1 tsp vanilla
- 2 T fresh ginger, finely grated
Preheat oven to 350°. Grease a 9x9 pan, or bundt pan. In a stand mixer, beat eggs. Add sour cream, pumpkin, applesauce, and ginger, and beat well.
Add dry ingredients, a little at a time, mixing after each addition. Stir in vanilla. Pour batter into prepared pan, and bake 30-40 minutes until cake pulls away from sides of pan. Let cool 1o minutes, then remove from pan and cool completely.
Sprinkle with powdered sugar or frost with vanilla butter frosting. The cake is very tender and moist, and is best stored in a cool, dry place, or covered in the refrigerator.
