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KATE’S PUMPKIN SPICE CAKE

From Kate Jennings, Owner/Baker, Farmstead and La Laiterie, Providence

1 stick unsalted butter, softened
1½ cups packed brown sugar
2 large eggs, lightly beaten
1 cup pumpkin purée (canned or fresh)
2 teaspoons vanilla extract
2 cups all-purpose flour, sifted
¼ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
½ cup buttermilk

Preheat oven to 350˚.

Grease a 9x5x3-inch loaf pan. Cream together butter and sugar in large mixing bowl. Add eggs, pumpkin purée and vanilla extract. Stir until blended. Set aside.

In separate bowl sift together flour and remaining dry ingredients.

In three batches, add dry ingredients and buttermilk alternately into the pumpkin and egg mixture. Mix until well-blended, making sure to scrape down sides of the bowl to incorporate all ingredients evenly.

Pour mixture into prepared loaf pan and bake for approximately 55 minutes, until an inserted skewer comes out clean.

Let cool on baking rack. Makes 1 loaf pan.

From Kate Jennings of La Laiterie at Farmstead, Inc..


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