Moist pumpkin cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup canola or vegetable oil
- 4 large eggs
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 15-ounce can of pumpkin puree or 2 cups homemade mashed pumpkin
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and grease a baking pan: a bundt shape or a normal sheet shape would work well.
- 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. The batter will be thick.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, 4 large eggs, 1 cup brown sugar, 1/2 cup white sugar, 1 15-ounce can of pumpkin puree or 2 cups homemade mashed pumpkin, 1 teaspoon vanilla extract, 1 cup canola or vegetable oil
- Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on your oven. The cake is done when a toothpick inserted in the center comes out clean.
- If you find the top or edges of the cake are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
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