Cardamom Pumpkin Cake

When it comes to things nice and sweet, I'd like to think of my self as an expert! This Cardamom Pumpkin Cake is absolutely delicious and my go-to recipe when I have my family and friends over. Personally, I love Autumn, that's when all the pumpkins come out! I've made a large batch of my very own pumpkin puree for this recipe , check out the recipe below and let me know what you think :)

I recently spoke about my relationship with baking and since then, I now feel obliged to share with you my discoveries as I discover them. After all, it would be unkind not to.

With dense ingredients like dates or pumpkin in this Cardamom Pumpkin Cake recipe, although a tad more challenging to achieve a fluffy texture with lots of air pockets, the end result is incredibly satisfying, delicious and the word everyone hates, moist. If you do want to create your own recipe, limit your eggs, as pumpkin puree does the same job and use less flour as it will dry the cake out.

Also, a top tip discovery for you.. don't over bake and don't over mix the batter as it will lose too much air and your cake won't rise!

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Anyone for more cake?

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Tingly for your Taste Buds

What I love most about this cake is that its perfect, even on its own! You don't need any added icing or sauce to spice things up. The soft, yet moist inside, is what makes its unique and the perfect dessert for your family and friends.

The combination of cardamom and pumpkin is actually amazing! The way the flavours fuse together, giving such an delicious taste, I don't think one cake will be enough!

And its not just the taste! The cardamom aroma that fills your kitchen while your cake bakes is definitely the perfect set up for your guests.

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Homemade Pumpkin Puree

Have you seen how I make my very own Pumpkin Puree? I've gone all out with my Autumn recipes and used my homemade pumpkin puree in my Butternut Squash Mac and Cheese, my Homemade Pumpkin Spice Cinnamon Rolls and my Blueberry Pumpkin Baked Oatmeal.

My Homemade Pumpkin Puree is so quick and easy to make, I would advise making much more than what you need and trying out all these pumpkin recipes! The perfect excuse, right?

Simply, cut the butternut squash or pumpkin of choice in half and clean it from seeds. We can skip the hard step of cleaning the seeds by actually baking the squash! What you’ll need to do is turn you squash face down onto the tray and bake it for 45 minutes on 220ºc, or until you feel your pumpkin is fork-tender. The pumpkin should be a nice and light golden brown colour when done. With a large metal spoon or an ice cream scoop, you can easily scrape out the seeds. Scoop out the flesh and enjoy!

Actually, the same process can be used for the round pumpkins. Store in the fridge for up to 1 week or freeze for up to 3 months in an airtight container. If you really don't have the time to make yours from scratch then you can always purchase a can like this!

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The Perfect Cardamom Pumpkin Cake

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Top Tips to perfect your Cardamom Pumpkin Cake

The pumpkin puree consistency works very similar to eggs, so 1 cup is the perfect amount for this recipe and personally, I wouldn't put anymore. Well, you can if you really wanted to but this would mean you would have to change the amount of eggs you use. From my recipe testing, this recipe ended up being the best combination to get that fluffy outcome from the cake.

Definitely make that crumbly topping to give your cake, not only that special look, but also that added crunch to wow your guests.

Dip a fork or toothpick in your cake to make sure it is fully baked and not raw in the centre. The toothpick or fork should come out clean.

Remember to not bring your cake out of the oven suddenly. Switch of your oven and leave the cake inside for 5 to 10 minutes and open the door so that the temperature transformation is done slowly and gradually.

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A cake picture speaks a thousand words

Ingredients

For your cake, you will need:

• Flour
• Milk
• Pumpkin puree
• Brown sugar
• Vegetable oil
• Vanilla extract
• Eggs
• Cardamom powder
• Cinnamon powder
• Bicarbonate of Soda
• Baking Powder
• Salt

And for the crumby topping, you will need:

• Butter
• Flour
• Brown Sugar
• Cinnamon

Step by Step

First, mix all your wet ingredients in a bowl. Start with the sugar and eggs, mix them well together, then add the pumpkin puree and mix again.

Add the oil and milk (at room temperature), mix well and put aside.

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Then, mix all your dry ingredients together, separately, in a big bowl.

Start to fold in the wet ingredients into the dry ingredients, making sure to combine all ingredients well and pour your final mixture into a 9" by 9" square tray.

Mix together the butter, brown sugar and flour to make your crumb topping and add this on top of the cake mixture.

Bake in the oven at 175 degrees fan for 45 minutes (do the toothpick test) and voila! Your very own Cardamom Pumpkin Cake :)

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Frequently Asked Questions

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If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It's my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I'd love to hear from you :)

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Other recipes to try

• Homemade Gluten-Free Reese’s Peanut Butter Bars
• Caramelized Fruit and Cheese Dip
• Homemade Pumpkin Spice Cinnamon Rolls
• Blueberry Pumpkin Baked Oatmeal