Pumpkin cake

I was looking for a breakfast option that has reasonable nutrient content, is relatively low on sugar, but makes a delicious treat. This pumpkin cake was the perfect solution, and we devoured it in under 30 minutes. The cake is super moist, not overly sweet, and a perfect carrier for a thin layer of sour cream, vanilla frosting.


1.3 cups flour

1.5 tsp baking soda

1 tsp cinnamon

1 tsp apple pie spice

0.25 tsp salt

10 oz pumpkin puree

1/3 cup white sugar

1/3 cup plain greek yogurt

1/3 cup vegetable oil

2 large eggs

2 tsp vanilla extract


3 tbsp sour cream

1/3 cup icing sugar

1 tbsp vanilla sugar


Preheat oven to 350F. Spray 9-by-9 inch baking shape with oil.

Mix the dry ingredients minus the sugar.

Whisk the sugar with the pumpkin, yogurt, and oil. Whisk in the eggs one by one. Add the vanilla and mix in.

Mix the wet ingredients with the dry ingredients. Pour into baking shape and bake for 20-30 minutes, until the center is just set.

Allow to cool. Meanwhile, mix the frosting. This will make a liquidy frosting, and you may wish to add more sugar, or less sour cream, if you want to add a thicker layer.

Spread the frosting onto the cake. Sprinkle with cinnamon.

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