Spice Up Your Fall Baking with This Delicious Pumpkin Spice Cake Recipe

Description
Overview: Indulge in the warm, comforting flavors of fall with this delightful Pumpkin Spice Cake. This moist and fluffy cake is infused with aromatic spices and the earthy sweetness of pumpkin, creating a perfect treat for cozy gatherings or a satisfying afternoon snack.

Ingredients
All-purpose flour: 2 cups
Baking powder: 2 teaspoons
Baking soda: 1 teaspoon
Ground cinnamon: 2 teaspoons
Ground ginger: 1 teaspoon
Ground nutmeg: 1/2 teaspoon
Salt: 1/2 teaspoon
Unsalted butter, softened: 1/2 cup
Granulated sugar: 1 1/4 cups
Large eggs: 2
Vanilla extract: 1 teaspoon
Pumpkin puree: 1 cup
Milk: 1/2 cup

Instructions
Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
Step 3: In a large bowl, cream the softened butter and sugar until light and fluffy, about 3 minutes.
Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.
Step 5: Gradually mix in the dry ingredients, alternating with the pumpkin puree and milk, until just combined.
Step 6: Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 7: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cooking Time
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Total Time: 55-60 minutes

Servings
Servings: 8-10 slices

Notes
For an extra burst of flavor, consider adding 1/2 cup of chopped pecans or walnuts to the batter before baking. Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Nutritional Information (Optional)
Calories per serving: 350
Fat: 12g
Carbohydrates: 58g
Protein: 5g

Serving Suggestions
Serve the Pumpkin Spice Cake on its own, or top it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special treat. For a more decadent dessert, drizzle the cake with a homemade caramel sauce or dust it with powdered sugar.

FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. Simply roast a small pumpkin, scoop out the flesh, and puree it in a food processor until smooth.

2. Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and stored in an airtight container at room temperature.

3. Can I freeze the Pumpkin Spice Cake?
Yes, you can freeze the cooled cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer.

4. How can I make this cake gluten-free?
To make a gluten-free version, simply substitute the all-purpose flour with a gluten-free flour blend.

5. Can I use a different type of milk in the recipe?
Yes, you can use any type of milk you prefer, such as almond milk, soy milk, or oat milk, to suit your dietary needs or preferences.

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