Pumpkin Cake Recipe With Buttermilk
Ingredients
This delicious pumpkin cake is full of flavor and perfect for any occasion. To make it, you will need the following ingredients: 2 ¼ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves, ½ teaspoon of salt, 1 ½ cups of granulated sugar, ¾ cup of vegetable oil, 2 large eggs, 1 can (15 ounces) of pure pumpkin puree, and 1 cup of buttermilk.
Instructions
Preheat oven to 350°F. Grease and flour a 9x13 inch baking pan. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside. In a large bowl, beat the sugar and oil together with an electric mixer until blended. Add the eggs and beat until blended. Add the pumpkin puree and beat until blended. Add the buttermilk and mix until blended. Slowly add the flour mixture and mix until well blended. Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before serving.
Nutrition
This pumpkin cake recipe is a great way to enjoy a sweet treat while still getting some nutritional benefits. Each slice (1/12 of the cake) provides approximately 218 calories, 9 grams of fat, 33 grams of carbohydrates, 2 grams of fiber, and 4 grams of protein. It is also an excellent source of vitamin A, providing over 200% of the recommended daily allowance. Enjoy this delicious pumpkin cake knowing that it can be part of a balanced diet.
Serving Suggestions
This pumpkin cake is best enjoyed as is, with no additional frosting or toppings. To bring out the flavor of the pumpkin and spices, try serving it with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra special treat, top with a drizzle of caramel sauce. This pumpkin cake also makes a great breakfast or snack when served with a cup of hot coffee or tea.
Storage
This pumpkin cake can be stored at room temperature for up to 3 days. To extend the shelf life, store in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the cake tightly in plastic wrap and then in foil. The cake will keep in the freezer for up to 3 months. To thaw, either place in the refrigerator overnight or at room temperature for about an hour.
Variations
This pumpkin cake recipe is very versatile and can be varied to suit your tastes. For a more traditional flavor, try adding ½ cup of chopped nuts or ½ cup of raisins or dried cranberries to the batter. For a more indulgent treat, try adding a layer of cream cheese frosting or a drizzle of caramel sauce. You can also substitute the buttermilk for regular milk, or use a combination of both. The possibilities are endless!
Tips
To ensure a light and fluffy cake, be sure to mix the ingredients together just until blended and be careful not to overmix. For the best results, use fresh ingredients and measure accurately. Also, be sure to grease and flour the pan before adding the batter to prevent sticking. Lastly, be sure to let the cake cool completely before serving.
Conclusion
This pumpkin cake recipe with buttermilk is a delicious and easy-to-make treat that is perfect for any occasion. It is full of flavor and provides some nutritional benefits as well. With its versatility, you can easily customize it to suit your tastes. Give this recipe a try and you will be sure to impress your family and friends with this delicious and nutritious dessert.
Post a Comment for "Pumpkin Cake Recipe With Buttermilk"