Fall Cakes Recipe

I tried this pumpkin cake recipe last weekend and it came out crazy delicious with its buttery pumpkin vibe, warm spices, and even a few crunchy walnuts that made my fall treat totally on point.

i love making my fall cakes with pumpkin puree, unsalted butter and spices like cinnamon, nutmeg and cloves. i think the combo of all purpose flour, granulated sugar, eggs, milk and vanilla extract creates a nourishing treat loaded with vitamins and antioxidants perfect for autumn.

Ingredients

• All Purpose Flour: The base ingredient providing carbs, energy and soft texture in our cake.
• Granulated Sugar: A sweetener that makes the cake taste delightfully sweet, though not very healthy.
• Unsalted Butter: Adds richness and moisture; its fats help give a yummy flavor to the cake.
• Pumpkin Puree: Offers natural sweetness, fiber and vitamins which are perfect for fall baking.
• Eggs: Provide protein and binding; they help keep the cake together real good.
• Milk: Adds moisture and lightness, making the batter smooth and easy to mix.
• Vanilla Extract: Enhances overall flavor; even a few drops brighten up the taste.
• Walnuts/Pecans: Optional crunchy nuts with healthy fats and protein that add extra texture.
• Fall Spices: Cinnamon, nutmeg and cloves add warmth, aroma and a true autumn spirit.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup pumpkin puree
• 1/4 cup milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• Optional: 1/2 cup chopped walnuts or pecans
• Optional: Powdered sugar for dusting

How to Make this

1. Preheat your oven to 350°F and grease a cake pan or line a muffin tin with paper liners.

2. In a large bowl, beat the unsalted butter and granulated sugar together until it’s light and fluffy.

3. Add the eggs one at a time and mix well, then stir in the vanilla extract and pumpkin puree.

4. In a separate bowl, sift together the all purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.

5. Gradually add the dry ingredients to the butter mixture, alternating with the milk until everything is well combined.

6. If you are using walnuts or pecans, fold them into the batter gently.

7. Pour the batter into the prepared pan and smooth out the top with a spatula.

8. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

9. Allow the cake to cool in the pan for around 10 minutes, then transfer it to a wire rack to cool completely.

10. Dust with powdered sugar if you like, and enjoy your fall cakes while they’re still fresh!

Equipment Needed

1. Preheated oven set to 350°F
2. Cake pan or a muffin tin with paper liners
3. Large mixing bowl for the butter and sugar
4. Separate bowl for sifting together the dry ingredients
5. Electric hand mixer or a whisk for beating the butter and sugar
6. Sifter or fine mesh sieve to sift the dry ingredients
7. Spatula for folding and smoothing the batter
8. Measuring cups and spoons for accurate measurements
9. Toothpick to check if the cake is done
10. Wire rack for cooling the cake completely

FAQ

• Q: Can I substitute the milk with a non-dairy option?
  A: Yep, you can use almond or oat milk. It might make the cake a bit different but still yummy.
• Q: How long should I bake these cakes?
  A: They typically bake in about 20 to 25 minutes but check at the 20 minute mark.
• Q: Do I really need to use pumpkin puree?
  A: Yes, the pumpkin gives that fall flavor, but if you dont have any you might try substituting with apple sauce.
• Q: How do I know when the cakes are all done?
  A: Stick a toothpick in the center. If it comes out clean its ready.
• Q: Can I add chopped nuts to the batter?
  A: Sure, add in about a 1/2 cup of walnuts or pecans. It adds a nice crunch!

Fall Cakes Recipe Substitutions and Variations

• You can swap all purpose flour with a gluten free all purpose flour blend or even whole wheat flour for a denser cake
• If you dont have granulated sugar, try using coconut sugar for a light caramel twist
• You can use salted butter instead of unsalted, but just use less salt in the recipe
• Instead of eggs you can use 1/2 cup of unsweetened applesauce per egg to keep the cake moist
• Milk could be replaced with almond milk or oat milk if you’re looking for a dairy free alternative

Pro Tips

1. Make sure you preheat that oven to 350°F until it’s really hot – a cold oven is one of the fastest ways to get a soggy cake. Trust me, it really makes a difference.
2. Beat the butter and sugar for a good while until they’re light and fluffy. I know it’s tempting to hurry, but if you rush, you wont get that nice airy texture in your cake.
3. Add the eggs one at a time, mixing in well each time. If you dump them all in at once, they might not mix properly, and your cake could end up with weird lumps.
4. When mixing in the dry ingredients and the milk, alternate between them. This trick helps avoid overmixing, which can make the cake tough. Also, if you’re using walnuts or pecans, fold those in gently so they don’t break up the batter too much.