Pumpkin Cake with Cream Cheese Frosting
Good morning. I’m pouring myself my third cup of strong tea because the internet tells me that Grunting Baby Syndrome is a thing. Doesn’t it sound all cute and adorable? Aw, babies grunting. It’s apparently quite common and is the catch-all explanation for why my tiny human makes a symphony of guttural sounds at a volume that defeats my highest-decibel-blocking earplugs and sound machine combined between the hours of 1:30 am and 7 am every night.
If you come visit (please don’t), you’ll see me bumping around my apartment like a busted Roomba vacuum cleaner, with sweatpants on backwards. And I swear I had a dream the other day while I was awake.
I made this easy pumpkin cake before Adarsh’s parents arrived a few days ago. It’s actually a quick-bread (so no laborious creaming and beating that most cakes require). I baked it in a round pan to make it look more celebratory, but you could definitely make it a loaf pan instead.
It’s full of warm spices, soft dates, and crowned with thick, tangy swirls of cream cheese frosting. Fall comfort food.
And now, as I type this, there’s a sweet, chubby-cheeked babe snoring softly in my arms, with his downy-soft head nestled in the crook of my elbow, and I’ve already (almost) forgotten about our night last night. Motherhood humbles and teaches me every day.
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1-14 oz 398 mL can pumpkin puree
- 3/4 cup vegetable oil
- 1/2 cup packed brown sugar
- 2 large eggs
- 3/4 cup chopped pitted dates (optional)
- Preheat oven to 350ºF. Grease a 9x2" round cake pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt and spices.
- In a separate bowl, whisk together the pumpkin, brown sugar, oil and eggs.
- Make a well in the dry ingredients, then add pumpkin mixture and gently fold together with a flexible spatula until just combined. Fold in dates, if using. Bake for 35-45 minutes, or until top springs back when gently pressed and tester inserted in the centre comes out nearly clean (a few moist crumbs are ok).
- Cool for 10 minutes in pan before inverting on a wire rack to finish cooling completely prior to frosting.
- Cream Cheese Icing recipe HERE.