Pumpkin Cinnamon Roll Cake

Day 284:  Fall is here.

And I couldn’t be happier.

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Although we didn’t have much of a summer, I’ll never be able to get enough of the cool, crisp, sweater-wearing Fall days in the Midwest.  You just can’t beat it.

And along with my favorite weather comes the season filled with my favorite food: pumpkin.  Albeit I haven’t baked with it as often as I like [check out the numerous pumpkin pins on my Pinterest board I have yet to conquer], I do have the best of intentions.  There just aren’t enough hours in the days to test all of these concoctions.

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However, I did manage to squeeze in a pumpkin baking sesh a couple of weekends ago using a recipe from one of my all time favorite bloggers.  This recipe was pinned quite a while back and I finally hit a point where I couldn’t wait any longer to try it.

Don’t be intimidated by the name or look, because although this treat looks difficult to master, it really couldn’t be easier.  Look at it as a kind of faux cinnamon roll.  Read on to the directions to see what I mean.

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But one thing that isn’t deceiving about this recipe is its deliciousness.  My coworkers can attest, this cake got eaten fast and furiously.  The moistness is incomparable.  The spices, pumpkin, and glaze are classic favorites. Trust me on this one.

Cheers to all things scrumptious!


Recipe Review

Baking Level:  Novice.  Surprised?  Don’t be.  This is one of the easiest, most outrageously delectable cakes you’ll ever make.

Flavor:  Fall spices and pumpkin in every bite of this cake, with a ribbon of swirling cinnamon throughout, topped with a cinnamon glaze for the most perfect pairing.  Just enough sweet, buttery, pumpkinness to make this cake an immediate favorite!

Texture:  Soft and moist.  Moist and soft.  This cake cuts like butter.

Would I Make It Again?:  Ab-so-lutely.  This cake became an instant keeper with the first bite.

Helpful Tips:

  • Don’t overthink the cinnamon swirl.  All you really need to do, using a small spoon, is place the cinnamon mixture gently in the cake batter.  Do so by slightly press the spoon inwards so the cinnamon mixture nestles maybe 1/2-inch into the cake.  Let the baking do the rest.
  • Serving this cake warm is probably best, but I took the cake into the office the following morning without any complaints.  If you’re not serving right away, cover the cake with plastic wrap and store in the refrigerator.

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Pumpkin Cinnamon Roll Cake

Ingredients:

Pumpkin Cake:

1 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/8 tsp. ground cloves

3/8 c. packed light brown sugar

2 large eggs

3/8 c. vegetable oil

1 c. pumpkin puree

1/4 c. whole milk

Cinnamon Swirl:

2 tbsp. butter, melted

2 tbsp. light brown sugar

1 scant tsp. ground cinnamon

Cinnamon Icing:

2 tbsp. butter, melted

3 to 4 tbsp. powdered sugar

1/2 tsp. ground cinnamon

1 to 2 tsp. milk, if needed

Directions:

  1. Heat oven to 350°F.  Spray an 8-inch round cake pan with non-stick cooking spray or line with parchment paper; set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon, ginger, nutmeg, and cloves; set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat eggs and brown sugar for 2 to 3 minutes or until fluffy.  Add oil and pumpkin, beating until smooth.
  4. Gradually mix in the dry ingredients in three batches alternating with milk, starting and ending with the dry ingredients [do not over mix].
  5. Pour batter into prepared pan and smooth with an off-set spatula.
  6. For the swirl, in a small bowl stir together melted butter, brown sugar, and cinnamon.  Using a small spoon, swirl the filling onto the top of the cake [see Helpful Tips above].
  7. Bake 25 to 30 minutes, or until baked through and a toothpick inserted into the center comes out clean.
  8. Meanwhile, for the glaze, whisk together melted butter, powdered sugar, and cinnamon until smooth.  The glaze should be fairly drippy, so add milk if needed to thin out.
  9. Drizzle the glaze over the warm cake before serving.

Yield: 8 servings

Recipe adapted from The Baker Chick