Category: dessert
Yield: 8 servings
Calories/serving: 425
Preparation time: 45 minutes
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Ingredients
- 2 cups white flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup butter, softened
- 3 eggs
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups baked pumpkin, pureed
- 1/2 cup 2% milk
- 2 teaspoons instant coffee
- 1/4 cup hot water
Directions
Preheat your oven to 350°F (175°C). Grease and flour a casserole dish and set aside.
In a mixing bowl, sift together the white flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.
In another bowl, cream the softened butter and brown sugar together with an electric beater until the mixture is light and fluffy.
Beat the eggs into the butter and sugar mixture one at a time, ensuring each one is fully incorporated before adding the next.
Stir in the vegetable oil and vanilla extract until well combined.
Puree 2 cups of baked pumpkin using a food processor or immersion blender until smooth.
Fold the pumpkin puree into the butter mixture until well combined.
Dissolve the instant coffee in the hot water, then mix in the milk.
Alternately add the dry sifted ingredients and the coffee-milk mixture to the pumpkin mixture, beginning and ending with the dry ingredients. Stir just until combined, being careful not to overmix.
Pour the batter into the prepared casserole dish and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Allow the cake to cool in the casserole dish for 10 minutes, then transfer to a wire rack to cool completely.
Optionally, toast slices in a toaster oven before serving for a warm and crisp texture.
Ingredients
- 2 cups white flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup butter, softened
- 3 eggs
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups baked pumpkin, pureed
- 1/2 cup 2% milk
- 2 teaspoons instant coffee
- 1/4 cup hot water
Category: dessert
Yield: 8 servings
Calories/serving: 425
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat your oven to 350°F (175°C). Grease and flour a casserole dish and set aside.
In a mixing bowl, sift together the white flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.
In another bowl, cream the softened butter and brown sugar together with an electric beater until the mixture is light and fluffy.
Beat the eggs into the butter and sugar mixture one at a time, ensuring each one is fully incorporated before adding the next.
Stir in the vegetable oil and vanilla extract until well combined.
Puree 2 cups of baked pumpkin using a food processor or immersion blender until smooth.
Fold the pumpkin puree into the butter mixture until well combined.
Dissolve the instant coffee in the hot water, then mix in the milk.
Alternately add the dry sifted ingredients and the coffee-milk mixture to the pumpkin mixture, beginning and ending with the dry ingredients. Stir just until combined, being careful not to overmix.
Pour the batter into the prepared casserole dish and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Allow the cake to cool in the casserole dish for 10 minutes, then transfer to a wire rack to cool completely.
Optionally, toast slices in a toaster oven before serving for a warm and crisp texture.
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