This subtly sweet, perfectly spiced, soft pumpkin cake, with a touch of honey, is perfect for those autumn pumpkin-spice cravings. The delicious honey butter glaze gives this cake the perfect balance and helps to keep it moist for days. The recipe is easy enough to make as a breakfast cake, but elegant enough for afternoon tea. I decorated my cake, fairy-style, with edible flowers and roasted, salted pumpkin seeds. It’s also delicious served with dollops of whipped cream.
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servings
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Ingredients
Pumpkin Cake
- 1 cup (128g) all purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon ground nutmeg preferably freshly ground
- 2/3 cup (132g) granulated sugar
- 2/3 cup (150ml) avocado oil or neutral oil of your choice
- 2 tablespoons (42g) honey
- 1 1/2 teaspoons pure vanilla extract
- 1 cup (227g) canned pure pumpkin purée not pie filling
Honey Butter Glaze
- 1/4 cup (57g) unsalted butter
- 2 tablespoons (30ml) orange juice
- 2 tablespoons (42g) honey
- 1/2 cup (60g) powdered sugar
- 1/8 teaspoon fine sea salt or to taste
Ingredients
Pumpkin Cake
Honey Butter Glaze
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Instructions
Pumpkin Cake
- Preheat the oven to 325ºF (165ºC). Line the bottom of an 8-inch cake pan with parchment paper. Grease and flour the insides.
- In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until well combined.
- In a large bowl, beat the sugar, oil, honey, eggs and vanilla, with an electric mixer at medium speed, until smooth and well blended, Beat in the pumpkin purée. Stir in the flour mixture by hand, just until combined.
- Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 33-40 minutes. Do not over bake. Cool the cake in the pan for 10-12 minutes. Remove the cake from the pan and transfer to a cooling rack.
Honey Butter Glaze
- In a medium-size saucepan, melt the butter over medium-low heat. Whisk in the orange juice, powdered sugar and salt until smooth and well blended. Add additional salt to taste if desired. Brush the glaze generously over the warm cake.