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Wednesday 03 March 2021 19:48:09 GMT
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Pumpkin Spice Gooey CAKE-COOKING WITH BRIGHT EYES Ingredients: - 1 cup pumpkin puree - 1 cup brown sugar, packed - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 2 teaspoons pumpkin pie spice - 1/2 cup buttermilk - 1 cup powdered sugar (for glaze) - 2 tablespoons milk (for glaze) Directions: 1. Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan. 2. In a large bowl, whisk together pumpkin puree, brown sugar, melted butter, eggs, and vanilla extract until smooth. 3. In a separate bowl, sift together flour, baking powder, baking soda, salt, and pumpkin pie spice. 4. Gradually add the dry ingredients to the pumpkin mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined. 5. Pour batter into the prepared baking pan and smooth the top. 6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs. 7. While the cake cools, prepare the glaze by mixing powdered sugar and milk until smooth. 8. Drizzle the glaze over the warm cake before serving. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 320 kcal | Servings: 9 servings Tips: Use fresh pumpkin puree for the best flavor and texture. Allow the cake to cool slightly before glazing to prevent the glaze from melting too much.
Pumpkin Spice Gooey CAKE-COOKING WITH BRIGHT EYES Ingredients: - 1 cup pumpkin puree - 1 cup brown sugar, packed - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 2 teaspoons pumpkin pie spice - 1/2 cup buttermilk - 1 cup powdered sugar (for glaze) - 2 tablespoons milk (for glaze) Directions: 1. Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan. 2. In a large bowl, whisk together pumpkin puree, brown sugar, melted butter, eggs, and vanilla extract until smooth. 3. In a separate bowl, sift together flour, baking powder, baking soda, salt, and pumpkin pie spice. 4. Gradually add the dry ingredients to the pumpkin mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined. 5. Pour batter into the prepared baking pan and smooth the top. 6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs. 7. While the cake cools, prepare the glaze by mixing powdered sugar and milk until smooth. 8. Drizzle the glaze over the warm cake before serving. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 320 kcal | Servings: 9 servings Tips: Use fresh pumpkin puree for the best flavor and texture. Allow the cake to cool slightly before glazing to prevent the glaze from melting too much.
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