I am totally obsessed with pumpkin this autumn! It all started with these perfectly pillowy pumpkin pancakes, and has basically spiraled out of control. I’ve been searching high and low for pumpkin recipes and bookmarking more recipes than I can count. I came across these gorgeous cakelettes and I was sold.
These cakes are to-die-for! They’re lightly spiced, soft, moist, and they melt in your mouth. And best of all, they are amazing on their own. There is no need for any sauce or frosting to spruce these up, in fact it would be an injustice to the cake to hide its amazing flavor with garnishes.
Yield: 12 – 15 Cakelettes
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cardamom
- ¾ teaspoon salt
- 4 eggs
- 1 2/3 cups sugar
- 1 tablespoon vanilla
- 1 cup oil
- 1 ¾ cup (one 14 oz. can) pumpkin puree
Preheat oven to 350˚F and set aside a greased mini bundt pan.
In a small bowl, whisk together all-purpose flour, baking soda, cinnamon, cardamom, and salt. Set aside.
In a large bowl, combine eggs, sugar, and vanilla and beat on medium speed until light and fluffy. Add oil and beat on high speed for 1 minute. Add pumpkin puree and beat on medium speed until just combined. Add flour mixture and beat on low until just combined.
Fill greased pan cavities 2/3 full and bake for 18 to 22 minutes, until an inserted toothpick comes out clean. Allow cakelettes to rest for 10 minutes, then transfer to a wire rack and cool completely.