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View more "Desserts & Sweets" recipes Pumpkin Spice Snacking Cake Recipe

Pumpkin Spice Snacking Cake

Dairy Farmers of Canada
Add to Calendar 12/12/2017 10:00 AM 12/12/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 cups (500 mL) whole wheat flour
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) unsalted pumpkin seeds, chopped (optional)
2 tsp (10 mL) ground cinnamon
2 tsp (10 mL) ground ginger
1 1/2 tsp (7 mL) baking powder
3/4 tsp (3 mL) salt
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) butter, softened
1 cup (250 mL) packed brown sugar
2 eggs
1 cup (250 mL) canned pumpkin purée
2/3 cup (160 mL) plain yogurt, (not fat-free)
2 tsp (10 mL) vanilla extract
1 cup (250 mL) Milk

Yields: 12 to 16 servings

See full recipe: https://www.dairygoodness.ca/recipes/pumpkin-spice-snacking-cake?source=calendar
Pumpkin Spice Snacking Cake true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 10 - 15 mins
  • Cooking Time 35 - 40 mins
  • Yields 12 to 16 servings

Pumpkin isn’t just for holidays and pie any more. This moist snacking cake is a fabulous colour, tender and moist and delicately spiced, making it a nice after school treat, a great bake sale item, or a weeknight dessert.

  • Course Desserts & Sweets
  • Prep. Time 10 - 15 mins
  • Cooking Time 35 - 40 mins
  • Yields 12 to 16 servings

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2014 Milk Calendar Explore all Milk Calendar recipes

Ingredients

2 cups (500 mL) whole wheat flour
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) unsalted pumpkin seeds, chopped (optional)
2 tsp (10 mL) ground cinnamon
2 tsp (10 mL) ground ginger
1 1/2 tsp (7 mL) baking powder
3/4 tsp (3 mL) salt
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) butter, softened
1 cup (250 mL) packed brown sugar
2 eggs
1 cup (250 mL) canned pumpkin purée
2/3 cup (160 mL) plain yogurt, (not fat-free)
2 tsp (10 mL) vanilla extract
1 cup (250 mL) Milk

Preparation

Preheat oven to 350 °F (180 °C). Line a 13 x 9-inch (33 x 23 cm) metal cake pan with parchment paper or foil; butter foil, if using.

In a bowl, whisk together whole wheat flour, all-purpose flour, pumpkin seeds (if using), cinnamon, ginger, baking powder, salt and baking soda. In a large bowl, using an electric mixer, beat butter, sugar and eggs until well blended; beat in pumpkin, yogurt and vanilla extract. Using a spoon, stir in dry ingredients alternating with milk, making 3 additions of dry and 2 of milk, just until incorporated.

Spread into prepared pan, smoothing top. Bake 35 to 40 min or until tester inserted in the centre comes out clean. Let cool in pan on a rack for 30 min. Invert onto a cutting board, peel off paper, then invert back onto rack to cool completely.

Tips

Buy canned pumpkin purée to have on hand to make this cake any time. Extra pumpkin can be transferred to airtight containers and frozen for up to 3 months. Thaw completely and whisk to blend in any separated liquid before using.

Sprinkle the top of the batter with 1/4 cup (60 mL) coarse Demerara or raw sugar before baking or spread cooled cake with a cream cheese icing or top with whipped cream mixed with yogurt.

92 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2014 Milk Calendar Explore all Milk Calendar recipes

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2014 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 214
Protein: 5 g
Carbohydrate: 34 g
Fat: 7 g
Fibre: 2.5 g
Sodium: 193 g

Top 5 Nutrients

Nutrient % DV*
Calcium: 8 % / 92 mg
Selenium: 30 %
Vitamin A: 19 %
Folate: 13 %
Magnesium: 13 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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