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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Moist pumpkin cake, fragrant with spices, finished with a fluffy vanilla buttercream frosting Ingredients:
pam for baking spray |
2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 cup butter or margerine, softened (1/2 cup = 1 stick) |
1 cup firmly packed brown sugar |
1/2 cup granulated sugar |
3/4 cup solid pack pumpkin |
1 egg |
1/2 cup lowfat buttermilk |
1 container (16 oz each) vanilla buttercream frosting |
Directions:
1. 1. Preheat oven 350F. Spray 9x5-inch loaf pan with baking spray. Sift together flour, baking powder, salt, baking soda, cinnamon, and nutmeg into medium bowl; set aside.
2. 2. Beat Blue Bonnet and sugars in large bowl with electric mixer on low speed until light and fluffy. Add pumpkin and egg; beat until well blended. Alternately add flour mixture and buttermilk, beating until well blended after each addition. Pour into prepared pan.
3. 3. Bake 1 hour or until wooden pick inserted in center comes out clean. Remove cake from pan to wire rack. Cool completely. Spread with frosting. Sprinkle with walnuts, if desired. Cut into 12 slices to serve.
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