Pumpkin Butter Cake
This pumpkin butter 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.
Ingredients
- 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
Instructions
- 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.
Notes
Recipe slightly adapted from Table for 2 ... or more
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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