Pumpkin Gingerbread Snack Cake with a Hint of Spice
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Directions:
1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
3. In a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Mix in the pumpkin puree, molasses, and vanilla extract until combined.
6. Gradually add the dry ingredients to the wet ingredients alternately with buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 280 kcal | Servings: 8 servings
Tips:
Use fresh pumpkin puree for the best flavor and moist texture.
For an extra touch, sprinkle chopped crystallized ginger on top before baking.