Dessert: Pumpkin Cake

Ingredients

Butter, for the bowls
2 1/4 cups all-purpose flour, plus more for the bowls
1 cup vegetable oil
1 cup granulated sugar
1 cup well-packed brown sugar
3 large eggs
One 14-ounce can pumpkin puree
3/4 cup sour cream
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 teaspoon salt

Instructions

special equipment: four 6-inch stainless steel mixing bowls (2 1/2-cup capacity each)
Preheat the oven to 350 degrees F.
For the cake: Butter and flour the stainless steel bowls. In a stand mixer fitted with the paddle attachment, combine the oil, granulated sugar, brown sugar and eggs. Once they are well combined add the pumpkin puree, sour cream and vanilla. In a separate bowl, whisk together the flour, baking soda, nutmeg, ginger, allspice and salt. Add the dry ingredients to the pumpkin mixture and mix until it all comes together in a smooth batter.
Divide the batter among the four prepared bowls and place them on baking sheets. Bake until a toothpick comes out clean, about 40 to 50 minutes (this may depend on the shape of your bowls). It is okay if they don't bake completely flat, chances are they won't.
Turn the cakes out onto a baking sheet and allow them to cool completely. They can be made ahead and refrigerated for up to 2 days or frozen for 2 weeks.

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