Ingredients
Scale
- 1 ½ cups all-purpose flour (can substitute with gluten-free flour blend)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 cup pumpkin puree (fresh or canned)
- ½ cup vegetable oil (can substitute with melted coconut oil)
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or ½ cup milk + 1 teaspoon lemon juice, let sit 5 minutes)
- Optional: ½ cup chopped pecans or walnuts for added texture
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. This blend of spices is what brings that nostalgic Pumpkin Pie flavor to life—Mama Lou always said to “treat your spices like gold.”
- In a large mixing bowl, beat the granulated sugar, brown sugar, and eggs until the mixture is light and fluffy, about 3-4 minutes. This step is crucial for a tender crumb, so don’t rush it.
- Mix in the pumpkin puree, vegetable oil, and vanilla extract until fully combined. I remember Ouma’s eyes lighting up right here; she loved how the batter smelled so rich and inviting.
- Alternate adding the dry ingredients and buttermilk to the wet mixture in three additions, starting and ending with the dry ingredients. Gently fold just until combined—overmixing can make the cake dense, and we want it light and airy!
- If you’re adding nuts, fold them in now for a delightful crunch in every bite.
- Pour the batter into your prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back lightly when touched. I often peek at the 35-minute mark, just to see that golden crust forming—a sure sign that it’s almost ready.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This patience pays off; the cake sets beautifully and slices with ease.
- Serve warm or at room temperature with your favorite toppings. It’s best enjoyed the same day but still delicious the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
