October 26, 2011
Pumpkin Butter Cake
by Kirbie
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).
- 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
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.
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I love simple recipes! This looks great.
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.
This sounds so delicious!I absolutely love that loaf pan!
Thanks! I think I might try using fresh cooked pumpkin next time. I’ve done a variation with sweet potatoes which was quite yummy.
How many specialty cake pans do you have? You must have a lot of space in your kitchen cabinets!
I’m not sure. I’ve never counted. But I definitely don’t have enough space for them.
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!
I have a ton of pumpkin recipes you can try. heehee. This one has a very nice texture to it. Velvety almost.