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
- 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
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.