Here’s one last pumpkin recipe to help bring October to a close. Its another oldie but goodie and is always popular whenever I serve it. Enjoy!
With the arrival of fall comes the return of baking season and for me, nothing says fall more than pumpkin. You just can’t go wrong whether it is traditional pumpkin pie, pumpkin donuts, or pumpkin bread. When I have company coming over, this spiced pumpkin cake is my go fall to recipe. I’ve adapted it from Lou Seibert Pappas’ A Harvest of Pumpkins and Squash (which if you love these fall vegetables, is a must have cookbook).
The pumpkin in the recipe ensures that the cake remains moist while the three types of ginger add a surprising yet complex layer of spicy flavors. You can substitute semi-sweet chocolate chips if you prefer but don’t skip them, or the crystalized ginger. Both add a festive touch that completes the cake. Top with freshly whipped cream or a rich vanilla ice cream if desired.
SPICED PUMPKIN GINGER CAKE
6 tablespoons melted butter
3 tablespoons grated fresh ginger
1/2 cup honey
1/2 cup dark corn syrup
2/3 cup pumpkin puree
1/2 cup Greek yogurt
2 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup thinly sliced crystalized ginger
3/4 cup dark chocolate chips
- Preheat the oven to 375. Lightly grease a 9 inch springform pan. Set aside.
- In a large bowl, combine the melted butter, fresh ginger, honey, and corn syrup. Using an electric mixer set on medium speed, beat until well mixed Add the pumpkin, yogurt, and eggs and beat until smooth.
- In a medium bowl, stir together the flour, baking soda, cinnamon, black pepper, ground ginger, nutmeg, allspice, and salt.
- Add the dry ingredients to the pumpkin mixture and mix until just incorporated.
- Scrape the batter into the prepared pan and smooth the top.
- Sprinkle the top with the crystalized ginger and the chocolate chips.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool on a wire rack for 10 minutes before removing the sides of the pan. Serve either warm (my preference) or at room temperature.