Description
Cozy and simple fall cake recipes perfect for the season, featuring warm spices, seasonal fruits, and easy preparation.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pumpkin puree or applesauce
- 1/2 cup buttermilk
- Optional: 1/2 cup chopped nuts or raisins
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream butter and brown sugar until fluffy.
- Beat in eggs one at a time, then stir in vanilla and pumpkin puree (or applesauce).
- Add dry ingredients to the wet mixture alternately with buttermilk, beginning and ending with the flour mixture.
- Fold in optional nuts or raisins if using.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Optional: Frost with cream cheese frosting or dust with powdered sugar before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Applesauce can be substituted for a lighter flavor and lower calories.
- Cake stores well in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
