Martha Stewart's Pumpkin Cake Recipe
Ingredients:
This delicious pumpkin cake recipe from Martha Stewart will definitely be a hit with your family and friends. This recipe requires the following ingredients: three cups of all-purpose flour, two teaspoons baking powder, one teaspoon baking soda, one teaspoon ground cinnamon, one teaspoon ground ginger, one teaspoon ground nutmeg, and one teaspoon salt. In addition to these, you will need one cup of vegetable oil, two cups of sugar, four large eggs, two cups canned pure pumpkin puree, and one cup of coarsely chopped walnuts.
Instructions:
Preheat the oven to 350°F. Grease and flour a 9-inch springform pan. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a large bowl, combine the oil and sugar and beat until creamy. Add the eggs, one at a time, beating well after each addition. Add the pumpkin puree and mix until blended. Gradually add the dry ingredients, mixing until just combined. Fold in the walnuts. Pour the batter into the prepared pan and bake for about 50 to 55 minutes, or until a cake tester comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Nutrition:
This pumpkin cake recipe makes a delicious and nutritious dessert. Each serving contains approximately 340 calories, 17 grams of fat, 45 grams of carbohydrates, 3 grams of fiber, and 5 grams of protein. It also contains healthy vitamins and minerals such as vitamin A, calcium, iron, and magnesium. This pumpkin cake is a great way to get your daily dose of these essential nutrients!
Serving Suggestions:
This pumpkin cake is delicious served with a dollop of whipped cream or a scoop of ice cream. It also makes a great base for a pumpkin-spiced trifle. Or, top it with your favorite cream cheese frosting for an extra-special treat. This cake can be stored at room temperature for up to three days or in the refrigerator for up to one week. Enjoy!
Tips and Tricks:
When making this pumpkin cake, be sure to use pure pumpkin puree, not pumpkin pie filling. Pumpkin puree is simply pureed pumpkin, while pumpkin pie filling is a mixture of pumpkin and spices. For best results, be sure to measure the ingredients accurately and use an oven thermometer to ensure that your oven is properly calibrated. If you double the recipe, you may need to bake the cake for an extra 10 minutes.
Substitutions:
If you don't have walnuts on hand, you can substitute with pecans, almonds, or even dried cranberries. You can also substitute vegetable oil with melted butter or coconut oil. If you are looking for a healthier option, you can substitute the all-purpose flour with whole wheat flour.
Conclusion:
Martha Stewart's pumpkin cake recipe is a delicious and easy-to-make dessert that is sure to please even the pickiest of eaters. With its warm spices, nutty crunch, and moist texture, this cake is a great way to end any meal or gathering. You'll love the flavor and texture of this homemade pumpkin cake!
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