Imagine sinking your teeth into a slice of pure autumn bliss - a moist, fragrant pumpkin cake that's so addictively delicious, you'll want to make it again and again! This Cinnamon Sugar Pumpkin Snack Cake is the ultimate comfort food that transforms simple ingredients into a magical dessert that will have your family and friends begging for seconds. Whether you're craving a cozy afternoon treat or looking to impress at your next gathering, this recipe is about to become your new seasonal obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup sugar mixed with 1 tablespoon cinnamon for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking pan with butter or cooking spray, then line with parchment paper for easy removal.
- In a large mixing bowl, whisk together pumpkin puree, 1 cup sugar, vegetable oil, and eggs until smooth and well combined. Ensure all wet ingredients are thoroughly integrated.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg, and salt. This helps prevent lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to a tough cake texture.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform baking.
- In a small bowl, mix 1/4 cup sugar with 1 tablespoon cinnamon for the topping. Sprinkle this mixture evenly over the top of the cake batter.
- Bake in the preheated oven for 25-30 minutes. To check doneness, insert a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, cut into 8 equal squares and serve. The cake can be enjoyed warm or at room temperature.
Tips
- Room Temperature Ingredients: Ensure eggs and other wet ingredients are at room temperature for better mixing and a more consistent texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can result in a tough, dense cake.
- Check Your Spices: Use fresh, high-quality cinnamon and nutmeg for the most vibrant flavor. If your spices are more than 6 months old, consider replacing them.
- Parchment Paper Trick: The parchment paper sling makes removing and cutting the cake a breeze, ensuring perfect squares every time.
- Cooling is Crucial: Allow the cake to cool completely to let the flavors develop and the texture set properly.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Serving Suggestion: For an extra indulgent treat, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 40mg
