Ingredients
- 60 gram Butter (room temperature) plus 15g extra
- 100 g Sugar plus 1 tbsp extra
- 1 tsp Vanilla
- 1 Egg room temperature
- 50 g Pumpkin Puree
- 125 g All Purpose Flour
- ½ tsp salt
- 1 ½ tsp Baking Powder
- 1/3 cup Milk
- 1 tsp Cinnamon plus 1/2 tsp extra
- ½ tsp Cardamom
Instructions
- Pre-heat oven to 350F
- Grease a 6” round cake pan
- Mix flour, salt, baking powder, cinnamon, and cardamom in a medium mixing bowl and set aside.
- Cream butter, vanilla, and sugar on high for 5 minutes until light and fluffy
- Add the egg and beat until combined
- On low, mix in the pumpkin puree
- Add the dry ingredients, mixing on low until nearly combined - there should still be white spots in the batter
- Pour in the milk and mix until incorporated
- Pour the batter in the prepared cake pan and bake for 28-30 minutes
- Check to see if the cake is done by poking it with a skewer, it should come out clean
- Let it cool for 10 minutes in the pan, then cool on a wire rack
- Once cooled, combine 2tbsp sugar with ½ tsp cinnamon in a small bowl and set aside. Melt the additional butter and brush this over the cake. Quickly sprinkle with the cinnamon sugar mixture
Nutrition
Calories: 170kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 278mg | Potassium: 50mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1178IU | Vitamin C: 0.3mg | Calcium: 66mg | Iron: 1mg