Last year I found a recipe for a pumpkin butter cake that I knew I just had to try. I wanted to wait for pumpkin season to make it, so now that it is pumpkin season, I finally got a chance. Since this is a loaf cake, it also gave me a chance to use my pretty pumpkin loaf pan.

The cake has a velvety texture. It’s similar to a pound cake, but with a lighter crumb and not as sweet. Despite looking quite dense, the cake almost melts in your mouth and breaks apart quite easily.

The original recipe calls for softened pumpkin rather than puree. Since I didn’t have any fresh pumpkin, I used the canned puree but it still came out well. I also made a few other tweaks. I liked this cake a lot though I might play around with the recipe some more.

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Pumpkin Butter Cake

Ingredients:

200gm sugar (I may increase the sugar by about 1/4 cup next time)
200gm butter, softened
5 large eggs
300gm cake flour
2 tsp baking powder
3/4 tsp cinnamon
1/8 tsp salt
200gm pumpkin puree

Directions:

1. Preheat oven to 350F. Grease a 9 x 5 loaf pan. In a medium bowl, sift together cake flour, baking powder,and cinnamon and set aside.
2. In a mixing bowl, beat sugar, butter until light and fluffy.
3. Add in eggs, one at a time, beating well after each addition. Add in the pumpkin puree
4. Add in the flour and mix until smooth.
5. Pour batter into prepared pan.
6. Bake for 50 minutes or until done when tested with a skewer.

Slightly Adapted from Table for 2 ... or more

   

8 Responses to “Pumpkin Butter Cake”

  1. Alyssa — October 26, 2011 at 5:57 am

    I love simple recipes! This looks great.

    • Kirbie replied: — October 26th, 2011 @ 8:18 am

      This is a pretty easy recipe to put together and it tastes good. Not as sweet as some other cakes. I might up the sugar a little next time, but sometimes it’s nice to go the slightly healthier route.

  2. Jessica @Sunny Side Up — October 26, 2011 at 9:11 am

    This sounds so delicious!I absolutely love that loaf pan!

    • Kirbie replied: — October 26th, 2011 @ 10:17 am

      Thanks! I think I might try using fresh cooked pumpkin next time. I’ve done a variation with sweet potatoes which was quite yummy.

  3. Fat Fudge — October 27, 2011 at 1:49 pm

    How many specialty cake pans do you have? You must have a lot of space in your kitchen cabinets!

    • Kirbie replied: — October 27th, 2011 @ 3:10 pm

      I’m not sure. I’ve never counted. But I definitely don’t have enough space for them.

  4. Minxi — October 10, 2012 at 11:54 pm

    oo I JUST stumbled on this recipe – it’s perfect because I was just thinking of what to do with the pumpkin that I received in my CSA box this week!

    • Kirbie replied: — October 11th, 2012 @ 8:23 am

      I have a ton of pumpkin recipes you can try. heehee. This one has a very nice texture to it. Velvety almost.

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