Kandy Spice Pumpkin Cake
Also see the blog entry "From Scratch: Pumpkin Cake & Silk Gowns" on Claire's Journal: Aromatum.
This recipe comes from a heartfelt blog post that Claire wrote in the fall of 2015 to celebrate the things women, especially her mom, make from scratch for those they love — from wedding dresses to BLTs to cakes.
Adapted from a family friend’s recipe, it’s a simple, autumnal cake and perfect for cool days, when the oven’s heat and the scent of cinnamon, pumpkin, and maple are welcome. We’ve updated the cake to feature Kandy Spice — our blend of warming, sweet spices that’s cozily familiar but also has exciting hints of ginger and black pepper. Makes one 9” x 13” cake.
Notes: You also can bake this cake batter in lined muffin tins, 8” x 4” loaf pans, or a 10 cup bundt pan; you’ll just need to adjust the bake time. If you don’t have applesauce handy, you can substituted ½ cup of peeled, finely grated apple.
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 can (14-15 ounces) plain pumpkin purée
½ cup applesauce
2 cups sugar
¾ cup neutral oil, such as canola or sunflower
2 tablespoons Kandy Spice
2 teaspoons vanilla extract
1 cup (heaped) chocolate chips
Preheat the oven to 350° F. Grease a 9” x 13” cake pan and line the bottom with parchment.
Put the flour, baking powder and soda, and salt into a small mixing bowl and whisk gently to mix.
Put the remaining ingredients, except the chocolate chips, into a large mixing bowl. Whisk until well combined and lump-free.
Add the flour mixture to the pumpkin mixture. Use a spatula and quick, strong strokes to fold in these dry ingredients until just combined (don’t over mix). Stir in the chocolate chips.
Scoop the batter into the prepared pan. Bake for 30-40 minutes, or until the top springs back when gently prodded and a toothpick inserted into the center comes out clean.
To serve, dust the top with powdered sugar or frost with swirls of your favorite cream cheese frosting and chopped salted nuts.