Details
Yields or Serves: Makes Two 9" Cakes
Rating:
[Total: 1 Average: 5/5]
I’m pretty obsessed with this cake because it’s so fluffy and moist. The amaretto liqueur goes well with the pumpkin. This recipe makes two 9” cakes. You can frost it with a traditional cream cheese frosting if you like or just dust it with powdered sugar.
- 2 Cups Unbleached Flour
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Ground Ginger
- 1/2 Cup Butter (Softened)
- 1 Cup Brown Sugar
- 1/2 Cup Sugar
- 4 Large Eggs (Room Temperature)
- 1 Teaspoon Vanilla Extract
- 1/4 Cup Amaretto Liqueur
- 15 Ounces Pumpkin Purée
- Powdered Sugar (For Dusting)
- Preheat oven to 350 degrees.
- Grease two 9” cake pans. Set aside.
- In medium-size bowl combine flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and ginger.
- In large-size bowl beat butter, sugar, and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, amaretto, and pumpkin purée and beat until incorporated. Add dry ingredients and mix until just combined.
- Pour batter into prepared baking pans. Place in oven 20 to 30 minutes, until inserting toothpick in middle comes out clean.
- Remove from oven and let cool 15 minutes before removing from pans. Remove cake from pans and let cool completely.
- Before serving, place powdered sugar in a sieve and dust cakes.
- Makes 2 Cakes
- Prep Time: 20 Minutes Cook Time: 30 Minutes Total Time: 50 Minutes
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