Moist pumpkin cake
Tipo di portata: Colazione
Cucina: Americana
Tempo di preparazione: 
Tempo di cottura: 
Tempo totale: 
Porzioni: 1 bundt cake
 
Ingredienti
  • 2 cups (250g) all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup (240ml) canola or vegetable oil
  • 4 large eggs
  • 1 cup (200g) brown sugar
  • ½ cup (100g) white sugar
  • 1 (15 ounce) canned pumpkin puree or 2 cups homemade
  • 1 teaspoon vanilla extract
Procedimento
  1. Preheat the oven to 350°F (177°C) and grease a baking pan: a bundt shape or a normal sheet shape would work well.
  2. Whisk the flour, baking powder, baking soda, salt and cinnamon in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
  3. Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
  4. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
  5. Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely.
  6. Cover leftover cake tightly and store in the refrigerator for 5 days.
Recipe by Labna at https://www.labna.it/en/moist-pumpkin-cake.html