I am totally obsessed with pumpkin this autumn! It all started with perfectly pillowy pumpkin pancakes, and has basically spiraled out of control. I’ve been searching high and low for pumpkin recipes and bookmarking more recipes than I can count, and this recipe was a result of my latest obsession.
These cakes are to-die-for! They’re lightly spiced, soft, moist, and they melt in your mouth. And best of all, they are amazing on their own. There is no need for any sauce or frosting to spruce these up, in fact it would be an injustice to the cake to hide its amazing flavor with garnishes. Also, the unexpected combination of cardamom and pumpkin is phenomenal, and one that I will continue to use!
Cardamom Spiced Pumpkin Cake
Servings 8 Servings
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ½ teaspoon ground cardamom
- 4 large eggs
- 1 ¾ cups granulated sugar
- 1 tablespoon vanilla extract
- 1 cup neutral flavored oil
- 1 ¾ cups (one 14 ounce can) pumpkin puree
Instructions
-
Preheat oven to 350˚F and set aside a greased standard sized bundt pan.
-
In a bowl, whisk together all-purpose flour, cinnamon, baking soda, salt, and cardamom. Set aside.
-
In a large bowl, combine eggs, sugar, and vanilla and beat on medium speed until light and fluffy, about 2 minutes. Add oil and whisk until thoroughly incorporated, followed by the pumpkin puree. Add the prepared flour mixture and whisk until just combined.
-
Transfer batter to the prepared pan and bake until an inserted toothpick comes out clean, about 45 to 60 minutes,. Allow cake to rest for 15 minutes, then transfer to a wire rack and cool completely.
Recipe adapted from Maureen Abood.
Guess what Henna? You made me love pumpkin all over again:) As I write, my oven is preheating to roast the pumpkin to make my own pumpkin puree to make a whole lot of goodies in sha Allah!
Your cakelettes look totally adorable!
Thanks doll! I’m excited to see what you come up with! 🙂
Cakelettes looks so cute! I almost bought a can of pumpkin puree last week but the tin was so huge that I ended up putting it back…not sure if the rest of the family would be on board with my starting to make all things pumpkin..maybe if I call it kadoo instead they will be okay 🙂 By the way I’m making your lentil soup again today…so simple!
Thanks! LOL, I just bought a giant can of pumpkin!
These little cakes look so pretty, now I need to find pumpkin puree 🙂
Thanks! You can make your own… I think in Pakistan it’s called Kaddoo 🙂
Salam alaikum sister,
your cakelettes look gooood! MashaAllah
Wsalaam!
Thanks Asma! Are you also a big fan of pumpkin?
To be honest ive never tasted pumpkin, does it taste like butternut squash? I don’t think we get pumpkin in the puree tin form much in the uk but I would love to find it someday and bake using it inshaAllah
It’s a little bit different than butternut squash, but I think it’s part of the same family of squash.
Oh this looks wonderful! I have a pumpkin I don’t know what to do with it and here’s the solution. 🙂
Fabulous! 🙂
I made these and the taste was really good! I made them in small ramekins though, and the middle of the cakes had a doughy texture. Do you have any recommendations?
This is one of my favorite autumn recipes! When you mean doughy, do you mean they weren’t cooked through?
Yes it wasn’t completely cooked through I believe. Do you have tips on how to adjust these recipes when making smaller cakes in small ramekins? 🙂
So this cake has a tendency to cook faster around the sides than the center, and that’s why it’s baked in a bundt pan as opposed to a regular pan.
As for adjusting, I would suggest maybe lowering the temperature and increasing the time if you’re using a different pan than the one listed on the recipe. Sorry I can’t be of more help!
Made this for a brunch I hosted and it came out delicious! Super easy to make and it was so moist, just the right amount of pumpkin and spices! Def going to be my go to fall dessert!!!
Thanks for the great recipe Henna!!!
Thank you Sheereen! Miss you!!