Yesterday, I told you about my experience with cooking fresh pumpkin for the first time. The following recipe is the one that I was craving. It is simple (no mixer required!), moist, and perfect for breakfast, snack, or dessert. You could frost it with a cream cheese icing, but I do not think that it needs it. My kids really feel like they are having a treat if I dust this cake with powdered sugar, so I indulge them. Enjoy!
Pumpkin Snack Cake
2 cups white whole wheat flour
1 ½ cups raw sugar
2 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
½ cup melted butter
½ cup applesauce
2 cups pumpkin puree
4 eggs
Stir together all of the dry ingredients in a large bowl. Add melted butter, applesauce, pumpkin puree and eggs. Stir until combined. Spread into a greased 10x15 pan. Bake at 350˚ for 20-25 minutes or until a toothpick comes out clean. Cool completely and serve dusted with powdered sugar.
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