Pumpkin Snacking Cake needs to be on your baking list this week! It’s tender, flavorful, and comes together in one bowl. As far as serving suggestions for this snack cake…we like it as a side with soup at dinner, as a bread for breakfast, or even a lighter treat for dessert. Really you can’t go wrong.
What makes this bread a little different? The recipe calls for olive oil to give it a light crumb and I sprinkle the batter with turbinado sugar before baking to give it a subtle crunch on top. It’s so good!
Here’s how it’s made!
Super Moist
Okay, I’m not a huge fan of the word “moist,” but it really does describe this cake! An entire can of pumpkin purée and light olive oil make this cake unbelievably moist. I don’t recommend extra virgin olive oil in this cake, as it can overpower the pumpkin flavor.
One Bowl
One of the things I love most about this snacking cake is that it comes together quick in one bowl. So easy! Start by combining the wet ingredients with the sugar and spices.
Whisk until smooth.
Next, add the dry ingredients.
And whisk until smooth. Pour into a greased 9 x 13” pan and sprinkle liberally with turbinado sugar, also known as “Sugar in the Raw.” (Found in the baking aisle of most grocery stores.)
I like to keep a bag of this sugar around to sprinkle over muffins, quick breads, and even pies. Adds a subtle little crunch that I love! That being said if you don’t have turbinado sugar on hand, it’s also fine to leave it off. This snacking cake will taste great both ways.
This makes a larger sized snacking cake, but leftover slices freeze really well so you can enjoy it even longer.
Pumpkin Snacking Cake
2 cups light brown sugar
4 large eggs
1 can pumpkin puree
1 cup olive oil (not extra virgin olive oil)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
3 cups all purpose flour
Turbinado Sugar (also known as “Sugar in the Raw” or raw cane sugar), for sprinkling
Directions:
Whisk the brown sugar, eggs, pumpkin puree, olive oil, and spices together. Whisk until foamy and well combined (about one minute).
Add baking powder, baking soda, salt, and sugar to the pumpkin mixture. Whisk until no lumps remain. Pour into a well greased 9 x 13” baking pan and sprinkle generously with turbinado sugar.
Bake at 350 for 25-35 minutes, until a toothpick inserted in the middle comes out clean. Store covered, at room temperature for 3 days. This snacking cake also freezes really well! Freeze individual slices and let thaw at room temperature before serving.
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