Hello everyone, it's Pumpkin season! The coffee shops have come up with different flavors of Pumpkin spice in their menus. Every restaurant has prepared Pies and Cakes with it for the festive season. I never had Pumpkin in my childhood and hated every dish prepared with it. And I haven’t such wide varieties of Pumpkin back home – white, orange and yellow pumpkins. Every year, I plan to bake a pumpkin cake for the fall season but end up in ordering one slice of the cake in the nearby restaurant. I enjoy every bite of this cake and when it is baked with spices, one can never go wrong with it. Pumpkin and cinnamon are a match made in heaven and tastes delicious. How about combining nutmeg, cinnamon, and allspice with Pumpkin and bake a cake? Doesn’t that sound as divine?
When I googled, I stumbled upon this perfect recipe – Pumpkin Chai Cake in the blog halfbakedharvest. The recipe was spot on and I ended up baking it during the early morning. I love baking, especially during morning times when the entire world is asleep. The morning vibes, pleasant smell of the spices and sweet flavor from Pumpkin is the best way to kick-start a day.
Orangish red Bundlets baked with Pumpkin puree and fresh spice; finally topped with Maple glaze for that right amount of sweetness. Every bite with the flavor of spices and glazed with maple renders moist fluffy and delicious cake with the perfect amount of spiciness and sweetness.
Ingredients:
Mini Pumpkin Cakes:
- 1 ½ cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¾ teaspoon Salt
- 2 teaspoons ground Cinnamon
- 1 teaspoon ground Ginger
- ½ teaspoon ground Cardamom
- ¼ teaspoon All-Spice
- ¼ teaspoon Nutmeg Powder
- 1/8 teaspoon Black Pepper Powder
- ½ cup Canola Oil
- ¾ cup Granulated Sugar
- 1 tablespoon Vanilla extract
- 2 large Eggs
- 1 ½ cup Pumpkin puree
Maple Glaze:
- ¼ cup Maple Syrup
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Method:
- Preheat oven to 350 degrees and line the baking pan with nonstick spray/butter. Set it aside.
- In a bowl, add all purpose flour, baking powder, baking soda, allspice, cardamom, cinnamon, salt, black pepper, ginger, and nutmeg powder. Combine them together.
- In another bowl, add eggs, canola oil, granulated sugar, pumpkin puree, and vanilla extract.
- Using a hand mixer or with a whisk, combine them well. Ensure there are no lumps in the mixture.
- Now add the dry ingredients to the wet ingredients little by little and combine them.
- Ensure there are no lumps in the batter.
- Divide the batter equally among the greased pan and fill each to 2/3 way full.
- Bake in the preheated oven for about 15 -17 minutes until the toothpick inserted in the center of the cake comes out clean. Ensure the tops are set and the cakes are not wiggly in the center.
- Remove from the oven and let it cool in the pan for about 10 minutes.
- Invert the pan to the cooling rack and allow it to cool down.
- To prepare glaze, in a bowl add powdered sugar, vanilla extract, and maple syrup. Combine them together and if the glaze is too thick, add water little, a spoon at a time.
- Now, dip the cake on the glaze and sprinkle with coarse sugar.
- Let it cool down for about 30 minutes
Serve the cake as such or warm it a bit and enjoy the Pumpkin Chai Cake for your tea time on cold evenings. And I bet you cannot end with just one cake!
If you try the recipe (which I highly recommend personally), do let me know how they tasted in comments. If you like space, do like and follow my profile here – Facebook, Google, Instagram
Thanks,
Karthi
