This magic pumpkin cake is part cake, part pumpkin pudding, and the fall dessert I can’t wait to eat, still slightly warm from the oven. The batter goes in first, the sauce ingredients go on top, and somehow it bakes into a spiced pumpkin/apple cider cake with a gooey layer underneath.
INGREDIENTS
For the cake batter:
• 1 1/4 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 tsp ground nutmeg
• 1/2 teaspoon kosher salt
• 1/2 cup whole milk
• 1 large egg
• 1/2 cup pumpkin puree
• 4 tablespoons unsalted butter, melted
• 3/4 cup roughly chopped toasted pecans
For the dry mixture:
• 2/3 cup light brown sugar
• 2 teaspoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted
• 1 1/3 cups apple cider (or water), hot
INSTRUCTIONS
1. Preheat oven to 350°F. Butter a 9 x 9-inch baking dish and set it aside.
2. Make the cake batter: In a large bowl, combine the flour, granulated sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Whisk to combine evenly.
Add the milk, egg, pumpkin puree, and melted butter. Whisk until completely combined and smooth. Pour the batter into the prepared baking dish and spread evenly. Sprinkle the chopped pecans on top.
3. Make the topping: In a separate medium bowl, mix the brown sugar, flour, and cinnamon. Sprinkle evenly over the prepared batter. Pour the melted butter and hot apple cider (or water) over the dry mixture and batter.
4. Bake in the preheated 350°F oven until the cake is puffed and set on top but jiggly around the edges and underneath the cake layer, 30-35 minutes. Once baked, remove the cake from the oven and cool for 15 minutes before serving.
Leave a Comment