Description
A moist and sticky cake infused with pumpkin and apricot flavors, topped with a luscious spiced cream.
Ingredients
Scale
- 1 1/2 cups (180g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) brown sugar
- 1/4 cup (60ml) honey
- 2 large eggs
- 1 cup (240ml) pumpkin puree
- 1/2 tsp vanilla extract
- 3/4 cup (120g) chopped dried apricots
- 1/2 cup (60g) chopped walnuts
For the spiced cream, you will need:
- 1 cup (240ml) heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large mixing bowl, cream together the softened butter, brown sugar, and honey until light and fluffy. Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract.
- Gradually fold the dry ingredients into the wet mixture until just combined. Fold in the chopped dried apricots and walnuts.
- Pour the batter into a greased and lined 9-inch round cake pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the spiced cream, whip the heavy cream with powdered sugar, cinnamon, and ginger until soft peaks form.
- Once the cake is cooled, serve with the spiced cream on the side or drizzled over each slice.
Notes
- Be careful not to overmix the batter to avoid a dense cake.
- Always preheat your oven for even baking.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Pumpkin Cake, Apricot Cake, Spiced Cream, Dessert Recipe