A simple, single-layer pumpkin cake complete with warm, cozy spices you can whip up in a flash.
- 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
- 1 + 2/3 cups all-purpose flour, plus more for pan
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 + 1/2 cups granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup warm (110 degrees) milk
- 4 tablespoons unsalted butter
- 1 cup sifted confectioner’s sugar
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons milk
- a handful of chopped walnuts, for garnish
- Preheat oven to 350 degrees F. Butter and flour or line with parchment a 9-by-2-inch round cake pan.
- In a large bowl sift the flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda together.
- In a separate large bowl beat sugar and butter together on medium speed until light and fluffy about 2 minutes. Add eggs and beat until combined. Add pumpkin puree and milk beat until combined.
- Add the flour mixture and beat on low speed until just combined.
- Pour batter into prepared pan and bake until a toothpick inserted comes out clean from center – about 55 minutes. Cool in pan on wire rack about 20 minutes.
- Turn the cake out onto a cake dish or platter and allow to cool completely.
Make the icing:
- In a small saucepan melt butter over medium-high heat and cook until nutty-brown in color about 10 minutes. Here’s a helpful tutorial. Remove from heat and pour into a bowl leaving any sediment behind.
- Whisk in the sugar, vanilla, and 1 tablespoon milk to start. If too thick add the remaining tablespoon milk, a little at a time, until you get the right consistency for spreading. Let cool 5 minutes then spread over top of cake. Sprinkle with the walnuts.