Description
A moist, spiced cake perfect for fall, topped with a lightly tangy glaze.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp fine salt
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) brown sugar, packed
- 3/4 cup (170 g) unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup (240 ml) plain yogurt or buttermilk
- 1 tsp vanilla extract
- 1 cup pumpkin puree or mashed seasonal fruit (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line with parchment.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Beat the softened butter with granulated and brown sugars until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- With the mixer on low, add about a third of the dry ingredients, then half the yogurt, repeating until everything is combined. Fold in pumpkin puree if using, being careful not to overmix.
- Pour batter into the prepared pan and smooth the top. Bake for 40–50 minutes, checking at 35 minutes for doneness.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Measure flour correctly for best results. Ensure ingredients are at room temperature for even mixing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American