1 15oz can pumpkin puree
1/2 cup olive oil or melted butter
3 eggs
1 cup sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
2 1/2 tsp ground cinnamon
2 1/4 (311g) cups Stone Bridge Flour Spelt Flour (sifted) or Stone Bridge Flour Cake & Pastry Flour
Preheat the oven to 350°F.
Line the bottom of a 9" cake pan with parchment paper.
In a large bowl whisk together the pumpkin puree, oil or butter, eggs and sugar until smooth. Add baking powder, baking soda, salt and cinnamon and stir until combined.
Add flour and gently fold batter together with a spatula until it's almost all mixed together. Do not over mix. Pour batter into prepared cake pan and smooth out the top.
Bake the cake for about 40-50 minutes until a skewer inserted comes out clean and the top has set. Let cool for 10 minutes before inverting onto a cooling rack to cool completely before frosting.
Cream Cheese Frosting
1/2 cup (1 stick) unsalted butter softened
8 oz cream cheese softened (brick-style, not spreadable)
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups powdered sugar
Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
Add vanilla extract and salt and stir well to combine.
With mixer on low, gradually add powdered sugar until completely combined.
Use to frost completely cooled cake.
Enjoy!
Comments