Pumpkin Butter Cake
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.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
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- 200 gm granulated sugar I may increase the sugar by about 1/4 cup next time
- 200 gm unsalted butter softened
- 5 large eggs
- 300 gm cake flour
- 2 tsp baking powder
- 3/4 tsp cinnamon
- 1/8 tsp salt
- 200 gm pumpkin puree
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Preheat oven to 350°F. Grease a 9x5 loaf pan. In a medium bowl, sift together cake flour, baking powder, and cinnamon and set aside.
In a mixing bowl, beat sugar, butter until light and fluffy. Add in eggs, one at a time, beating well after each addition. Add in the pumpkin puree. Add in the flour and mix until smooth.
Pour batter into prepared pan. Bake for 50 minutes or until done when tested with a skewer.