Description
A delightful pumpkin snickerdoodle cake that combines the flavors of pumpkin and cinnamon sugar.
Ingrédients
L'échelle
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla.
- Add dry ingredients to the wet ingredients and mix until combined.
- Pour the batter into the prepared pan.
- In a small bowl, combine 1/4 cup sugar and cinnamon for the topping.
- Sprinkle the cinnamon sugar mixture over the batter.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- This cake can be served warm or at room temperature.
- It pairs well with cream cheese frosting.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 250
- Sucre: 20g
- De Sodium: 150mg
- La graisse: 10g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 38g
- La fibre: 2g
- La protéine: 3g
- Le taux de cholestérol: 30mg
Mots-clés: pumpkin snickerdoodle cake, fall dessert, pumpkin cake