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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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As good as pumpkin pie. Ingredients:
1/4 lb unsalted butter |
1 cup all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
3/4 cup cooked pumpkin, solidly packed |
1/2 cup fat-free buttermilk |
1/2 cup light brown sugar, tightly packed |
1/2 cup sugar |
2 large eggs |
1/2 teaspoon vanilla extract |
Directions:
1. Grease and flour a 9-inch round cake pan. Combine together in a medium bowl flour, baking soda, spices, and salt. Set aside.
2. Place pumpkin and buttermilk in a small bowl and combine thoroughly. Set aside.
3. In a mixer fitted with a paddle attachment cream together the butter and sugars. Beat on medium for 2 minutes. Scrape down the sides of the bowl . Increase speed to high and beat an additional 2 minutes. Scrape down the bowl. Add the eggs and beat on medium for 30 seconds. Add the vanilla and beat on high for 30 seconds. With mixer on low alternate adding the dry ingredients with the wet ingredients into the mixing bowl. Mix until just combined. Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter, until smooth and thoroughly combined.
4. Immediately pour the cake into the prepared pan, spreading evenly. Bake on the center rack of a preheated 325F oven. Bake for about 45 minutes or until a toothpick inserted comes out clean. Remove the cake from the oven and cool in the pan for 15 minutes at room temperature. Invert cake onto a plate or cake circle. Turn the cake upright and refrigerate until needed.
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