Pumpkin Cake

Hi everyone,

It’s pumpkin season, from pumpkin pie to pumpkin cake and everything  in between.

I start cooking with pumpkin in November and it usually ends in January, but I use it in a lot of recipes,

I often wonder why I don’t use it more often, I mean it”s always available and I like it, but it’s a Fall thing right??

Well  let the Fall season begin, this pumpkin cake is all about Fall, it’s a Fall dessert with Fall flavors.

The smell from the pumpkin spice and cinnamon fill your home with the most cozy, comforting aroma

like a warm cozy blanket

 

 

 

if you like layer cakes you can use two 9 inch cake pans, I used a bundt pan.

As much as I like layer cakes I like simple better, so most of my cakes are single layer.

Single layer cakes are less labor intense than multiple  layer cakes, I don’t know about you, but for me

I like simple, easy desserts that taste delicious, come together in less than a hour, but has your friends thinking it took hours I like to use a bundt pan for this cake

Ingredients

2 cups flour

3 teaspoon baking powder

2 teaspoon each pumpkin spice, cinnamon, and vanilla

1/12 sticks butter at room temperature

1/12 cups packed brown sugar

4 large eggs

1/2 cup mike

1 cup canned pumpkin

Sunflower seed brittle recipe follows

Instruction

Heat oven to 350 degrees

coat a 9 inch bundt pan with non sick cooking spray

Beat eggs, sugar, vanilla and butter until light

Add the pumpkin and milk mix until well blended

Combine baking powder and spices  with flour

Add flour to liquid ingredients

Mix until well blended

Bake in a 350 degree oven for 45 minutes

Sprinkle cooled cake with powered sugar

Top with Pumpkin seed brittle

For the brittle

Line a cookie sheet with non stick foil, in a sauce pan heat 1/2 cup sugar on medium heat

until a golden amber color about 10 minutes, swirling the pan continuously

Add pumpkin seeds remove from fire spread on cookie sheet

Let cool completely

break into pieces

Enjoy!!!!!