Cardamom Pumpkin Cake

pinit

When it comes to things nice and sweet, I’d like to think of my self as an expert! This Cardamom Pumpkin Cake is absolutely delicious and my go-to recipe when I have my family and friends over. Personally, I love Autumn, that’s when all the pumpkins come out! I’ve made a large batch of my very own pumpkin puree for this recipe , check out the recipe below and let me know what you think 🙂

I recently spoke about my relationship with baking and since then, I now feel obliged to share with you my discoveries as I discover them. After all, it would be unkind not to.

With dense ingredients like dates or pumpkin in this Cardamom Pumpkin Cake recipe, although a tad more challenging to achieve a fluffy texture with lots of air pockets, the end result is incredibly satisfying, delicious and the word everyone hates, moist. If you do want to create your own recipe, limit your eggs, as pumpkin puree does the same job and use less flour as it will dry the cake out.

Also, a top tip discovery for you.. don’t over bake and don’t over mix the batter as it will lose too much air and your cake won’t rise!



Anyone for more cake?

In less than hour, you will have a deliciously crumby cake with bursting cardamom and pumpkin flavours.
A tasty pumpkin treat for your friends and family

Tingly for your Taste Buds

What I love most about this cake is that its perfect, even on its own! You don’t need any added icing or sauce to spice things up. The soft, yet moist inside, is what makes its unique and the perfect dessert for your family and friends.

The combination of cardamom and pumpkin is actually amazing! The way the flavours fuse together, giving such an delicious taste, I don’t think one cake will be enough!

And its not just the taste! The cardamom aroma that fills your kitchen while your cake bakes is definitely the perfect set up for your guests.


Home Pumpkin Puree

Have you seen how I make my very own Pumpkin Puree? I’ve gone all out with my Autumn recipes and used my homemade pumpkin puree in my Butternut Squash Mac and Cheese, my Homemade Pumpkin Spice Cinnamon Rolls and my Blueberry Pumpkin Baked Oatmeal.

My Homemade Pumpkin Puree is so quick and easy to make, I would advise making much more than what you need and trying out all these pumpkin recipes! The perfect excuse, right?

Simply, cut the butternut squash in half and clean it from seeds. We can skip the hard step of cleaning the seeds by actually baking the squash! What you’ll need to do is turn you squash face down onto the tray and bake it for 45 minutes on 220º, or until you feel your pumpkin is fork-tender. The pumpkin should be a nice and light golden brown colour when done. With a large metal spoon or an ice cream scoop, you can easily scrape out the seeds. Scoop out the flesh and enjoy!

Actually, the same process can be used for the round pumpkins. Store in the fridge for up to 1 week or freeze for up to 3 months in an airtight container.


The Perfect Pudding Cake

Satisfy family, family and all your loved ones with this quick recipe, put together and baked in less than an hour.
Crumby and delicious, this cake makes the perfect dessert

Top Tips to perfect your Cardamom Pumpkin Cake

The pumpkin puree consistency works very similar to eggs, so 1 cup is the perfect amount for this recipe and personally, I wouldn’t put anymore. Well, you can if you really wanted to but this would mean you would have to change the amount of eggs you use. From my recipe testing, this recipe ended up being the best combination to get that fluffy outcome from the cake.

Definitely make that crumbly topping to give your cake, not only that special look, but also that added crunch to wow your guests.

Dip a fork or toothpick in your cake to make sure it is fully baked and not raw in the centre. The toothpick or fork should come out clean.

Remember to not bring your cake out of the oven suddenly. Switch of your oven and leave the cake inside for 5 to 10 minutes and open the door so that the temperature transformation is done slowly and gradually.


A cake picture speaks a thousand words

They say a picture speaks a thousand words, well i totally agree!  Especially a cake picture like this one.
Crumbly yet smooth texture, this cake is one a million

Ingredients

For your cake, you will need:

  • Flour
  • Extra virgin olive oil
  • Milk
  • Pumpkin puree
  • Brown sugar
  • Milk
  • Vegetable oil
  • Vanilla powder
  • Eggs
  • Cardamom powder
  • Cinnamon powder
  • Bicarbonate of Soda
  • Baking Powder
  • Salt
ingredients to make your cake mixture.

And for the crumby topping, you will need:

  • Butter
  • Flour
  • Brown Sugar
  • Cinnamon
Ingredients to make the crumby topping for your cake.

Step by Step

First, mix all your wet ingredients in a bowl. Start with the sugar and eggs, mix them well together, then add the pumpkin puree and mix again.

Add the oil and milk (at room temperature), mix well and put aside.

First, mix all your wet ingredients in a bowl.  Start with the sugar and eggs, mix them well together, then add the pumpkin puree and mix again.

Then, mix all your dry ingredients together, separately, in a big bowl.

Then, mix all your dry ingredients together, separately, in a big bowl.

Start to fold in the wet ingredients into the dry ingredients, making sure to combine all ingredients well and pour your final mixture into a 9″ by 9″ square tray.

Mix together the butter, brown sugar and flour to make your crumb topping and add this on top of the cake mixture.

Bake in the oven at 150 degrees for 45 minutes and voila! Your very own Cardamom Pumpkin Cake 🙂

Bake in the oven at 150 degrees for 45 minutes and voila!  Your very own Cardamom Pumpkin Cake :)

Frequently Asked Questions

Why is my pumpkin cake too moist?

This may be because the batter was left to sit for too long before putting it in the oven ready to bake.

How long can I store my cake?

You can keep your cake refrigerated for up to 2 days covered tightly or up to 3 months in the freezer.

What does cardamom do?

Cardamom gives your cake a new twist! A unique, zingy taste that makes your cake absolutely delicious.


If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you 🙂


Other recipes to try

Cardamom Pumpkin Cake

Prep Time 10 min Cook Time 50 min Total Time 1 hr Servings: 10

Ingredients

For your cake mixture

For your crumb topping

Instructions

  1. First, mix all your wet ingredients in a bowl. Start with the sugar and eggs, mix them well together, then add the pumpkin puree and mix again.

  2. Add the oil and milk (at room temperature), mix well and put aside.

  3. Then, mix all your dry ingredients together, separately, in a big bowl.

  4. Start to fold in the wet ingredients into the dry ingredients, making sure to combine all ingredients well and pour your final mixture into a 9″ by 9″ square tray.

  5. Mix together the butter, brown sugar and flour to make your crumb topping and add this on top of the cake mixture.

  6. Bake in the oven at 150 degrees for 45 minutes.

Did you make this recipe?

hello and welcome 

hello and welcome 

pinit

Nelly

Content Creator

I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.

I can't wait to see what we cook together.

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