Cardamom Pumpkin Cake
This dangerously tasty cake recipe is the cake of all cakes! So delicious, it'll leave you guests wanting more!
- 1.5 cup All Purpose Flour
- 1 cup Brown Sugar
- 1 tsp Bicarbonate soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Milk
- 1 cup Pumpkin puree
- 1/2 cup Vegetable Oil
- 2 tsp Vanilla Extract
- 2 Eggs (room temperature)
- 1 tsp Cardamom powder
- 2 tsp Cinnamon powder
- 1/2 cup Unsalted Butter (room temperature, soft, not melted)
- 3/4 cup Flour
- 3/4 cup Brown sugar
- 2 tsp Cinnamon
- 1 tsp Ground Cardamom
- 1
Pre-heat the oven to 175c Fan. Whisk the sugar and eggs in a bowl until light and fluffy. then add the pumpkin puree and gently mix to combine.
- 2
Add the oil and milk (at room temperature), mix well and put aside.
- 3
In a separate bowl mix the dry ingredients.
- 4
Start to fold in the dry ingredients into the wet ingredients, making sure to combine well but do not over mix. Finally pour the batter into a 9″ by 9″ square tray.
- 5
In a separate bowl combine the soft room temperature 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 175c degrees for 45-50 minutes or until a tooth pick comes out clean.
- 2