How To make Pumpkin Snack Cake
1 cup packed light brown sugar
4 tablespoons light corn oil spread, 1/2 stick
1 cup canned solid-pack pumpkin, (not pumpkin -- pie
filling) 1/2 cup thawed, frozen no-cholesterol egg -- substitute
1/2 cup low-fat milk
1 tablespoon vanilla extract
2 cups cake flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
confectioner's sugar -- for garnish
Preheat oven to 350. Generously spray 13 x 9 inch ceramic or glass baking dish with nonstick cooking spray. In a large bowl, with mixer at high speed, beat brown sugar and corn oil spread until well mixed, about 2 minutes, constantly scraping bowl with rubber spatula. Reduce speed to medium, beat in pumpkin, egg substitute, milk and vanilla. With mixture at low speed, add flour, baking soda, ground cinnamon, ground ginger, baking powder, salt, and ground allspice; beat just until well blended. Pour batter into baking dish; spread evenly. Bake cake 25 to 30 minutes until toothpick inserted in center of cake comes out clean. Cool cake completely in baking dish on wire rack. When cool, sprinkle with confectioner's sugar. Makes 12 servings.
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Fast Pumpkin Snack Cake
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Pumpkin Snack Cake
Pumpkin lovers unite! This Pumpkin Snack Cake combines all the flavors of fall we love including cinnamon, vanilla, and of course pumpkin! We even top it with a lightened-up cream cheese frosting to satisfy your sweet tooth. Find the complete recipe here:
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EASY STEAMED PUMPKIN CAKE RECIPE #recipe #cooking #chinesefood #cake #dessert #pumpkin #snack
The BEST Caramel Pecan Pumpkin Cake Recipe! ULTIMATE Pumpkin Cake! With Caramel Buttercream!
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Amazing pumpkin spice cake with salted caramel frosting and home-made caramel sauce and loads of pecans! So good and perfect for fall!
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How To Make Pumpkin Cake | Dessert People
How To Make Pumpkin Cake | Dessert People
Want a simple, easy, delicious fall treat you can make with one bowl and pantry ingredients? Guest Yossy Arefi -- photographer, food stylist, and author of the brilliant cookbook Snacking Cakes -- shows us a simple loaf cake that will fulfill all your baking desires. Join us on this latest episode of Dessert People!!!
Find Yossy on Instagram:
#ClaireSaffitz #PumpkinCake #Pumpkin
Pumpkin Olive Oil Cake
1 cup (200g) light brown sugar
2 large eggs
1 cup (230g) pumpkin puree
½ cup (120ml) olive oil
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
1/8 teaspoon ground allspice
A few grinds of black pepper
½ teaspoon kosher salt
1½ cups (190g) all-purpose our
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons chopped toasted pepitas (optional)
Maple Olive Oil Glaze
1 cup (100g) confectioners’ sugar
2 tablespoons olive oil
2 tablespoons maple syrup
1 to 2 tablespoons hot water
Pinch of kosher salt
Chopped pepitas (optional)
Flaky salt (optional)
For The Full Recipe:
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Photographer: Alex Lau
Food Stylist: Sue Li
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Animation Credits:
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Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Christy Rost's Pumpkin Snack Cake
This light-as-air, one-layer cake from Christy Rost is studded with raisins that’s jam-packed with the spicy pumpkin flavors we crave when autumn arrives. Recipe below:
Pumpkin Snack Cakes
Ingredients:
1 cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar, packed
1 egg
1 cup canned pumpkin
1 teaspoon vanilla
2 cups flour
1 tablespoon cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon Saigon cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ cup raisins
Preheat the oven to 350 degrees. In the large bowl of an electric mixer, cream butter and sugars until light and fluffy, about 5 minutes. Add egg, pumpkin, and vanilla, and beat well.
In a medium bowl, stir together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the flour mixture to the pumpkin mixture, beating after each addition, to form a thick batter. Stir in raisins.
Pour the batter into a greased 9 x 13-inch pan and bake 30 to 33 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Cool on a wire rack.
To serve, slice the cake into 2-inch squares.
Yield: 30 2-inch squares
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