Salted Pumpkin Cake

Have you ever wondered how a simple ingredient like pumpkin can transform your dessert game? If you’re looking for a delightful treat that combines the earthy sweetness of pumpkin with a hint of salt, then Salted Pumpkin Cake is your answer! This recipe not only elevates traditional pumpkin flavors but also introduces a savory twist that will leave your taste buds dancing. In this blog post, we’ll explore everything from the ingredients to serving suggestions, ensuring you have all the tools you need to create this seasonal masterpiece.

Ingredients List

To make the perfect Salted Pumpkin Cake, you’ll need the following ingredients:

• 1 ¾ cups all-purpose flour: For a light, fluffy texture. Consider using whole wheat flour for added nutrients.
• 1 cup canned pumpkin puree: Fresh pumpkin can be substituted; just ensure it’s well-cooked and pureed.
• 1 cup granulated sugar: For sweetness; brown sugar can add a deeper flavor.
• ½ cup unsalted butter: Room temperature for easy mixing. You can use coconut oil for a dairy-free version.
• 3 large eggs: These provide structure; flax eggs work as a vegan alternative.
• 1 teaspoon baking powder: To help the cake rise.
• ½ teaspoon baking soda: For additional leavening.
• 1 teaspoon ground cinnamon: For warmth; nutmeg or ginger can be great alternatives.
• ½ teaspoon salt: Enhances flavor; consider using sea salt for a gourmet touch.
• 1 teaspoon vanilla extract: For depth of flavor.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly.

Step 2: Prepare the Baking Pan

Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and any additional spices you love. This step ensures even distribution of the leavening agents.

Step 4: Cream Butter and Sugar

In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.

Step 5: Add Eggs and Pumpkin

Add the eggs one at a time, mixing well after each addition. Then, stir in the pumpkin puree and vanilla extract until combined.

Step 6: Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; this keeps your cake tender.

Step 7: Bake

Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Sprinkle with flaky sea salt before serving for that perfect salted finish.

Nutritional Information

Here’s a breakdown of the nutritional content per slice (based on 12 servings):

• Calories: 220
• Protein: 3g
• Fat: 8g
• Carbohydrates: 34g
• Fiber: 1g
• Sugar: 12g

Healthier Alternatives for the Recipe

If you’re looking to make your Salted Pumpkin Cake a bit healthier, consider these alternatives:

• Swap sugar for maple syrup: This can lower the glycemic index.
• Use Greek yogurt instead of butter: This adds moisture while reducing fat.
• Add nuts or seeds: Chopped walnuts or pumpkin seeds can boost nutrition and add texture.

Serving Suggestions

This Salted Pumpkin Cake is versatile and can be served in various ways:

• With a dollop of whipped cream: A classic pairing that adds richness.
• Drizzled with caramel sauce: For an indulgent twist.
• Served with a scoop of vanilla ice cream: Perfect for a cozy dessert.

Common Mistakes to Avoid

1. Overmixing the batter: This can lead to a dense cake. Mix until just combined.
2. Not measuring ingredients accurately: Use a kitchen scale for precision.
3. Skipping the cooling step: Allowing the cake to cool properly ensures it holds its shape and flavor.

Storing Tips for the Recipe

To keep your Salted Pumpkin Cake fresh:

• Store in an airtight container: This will maintain moisture.
• Refrigerate: If you have leftovers, they can last up to 5 days in the fridge.
• Freeze for longer storage: Wrap in plastic wrap and foil, and it can last up to 3 months.

Conclusion

In summary, this Salted Pumpkin Cake is a delightful blend of sweet and savory flavors that’s perfect for any fall gathering. With simple ingredients and easy steps, you’ll be able to impress your family and friends. Try the recipe today, and don’t forget to share your feedback in the comments or subscribe for more delicious updates!

FAQs

Q1: Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin can be used, but ensure it is well-cooked and pureed to match the consistency of canned pumpkin.

Q2: Is this cake suitable for freezing?

Absolutely! Just make sure to wrap it well to prevent freezer burn.

Q3: Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend, ensuring it contains xanthan gum for structure.

Salted Pumpkin Cake

Print

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 1 ¾ cups all-purpose flour: For a light, fluffy texture. Consider using whole wheat flour for added nutrients.
• 1 cup canned pumpkin puree: Fresh pumpkin can be substituted; just ensure it’s well-cooked and pureed.
• 1 cup granulated sugar: For sweetness; brown sugar can add a deeper flavor.
• ½ cup unsalted butter: Room temperature for easy mixing. You can use coconut oil for a dairy-free version.
• 3 large eggs: These provide structure; flax eggs work as a vegan alternative.
• 1 teaspoon baking powder: To help the cake rise.
• ½ teaspoon baking soda: For additional leavening.
• 1 teaspoon ground cinnamon: For warmth; nutmeg or ginger can be great alternatives.
• ½ teaspoon salt: Enhances flavor; consider using sea salt for a gourmet touch.
• 1 teaspoon vanilla extract: For depth of flavor.

Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly.
Step 2: Prepare the Baking Pan
Grease and flour a 9x13 inch baking pan or line it with parchment paper for easy removal.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and any additional spices you love. This step ensures even distribution of the leavening agents.
Step 4: Cream Butter and Sugar
In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
Step 5: Add Eggs and Pumpkin
Add the eggs one at a time, mixing well after each addition. Then, stir in the pumpkin puree and vanilla extract until combined.
Step 6: Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; this keeps your cake tender.
Step 7: Bake
Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Sprinkle with flaky sea salt before serving for that perfect salted finish.