Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
Special equipment needed:
- 9x13 inch baking pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with cooking spray or butter.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, beat the sugar, pumpkin puree, oil, eggs, and vanilla extract with an electric mixer until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories: 240
Fat: 11g
Saturated Fat: 2g
Cholesterol: 62mg
Sodium: 275mg
Carbohydrates: 32g
Fiber: 1g
Sugar: 18g
Protein: 4g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- If you don't have pumpkin puree, you can use canned sweet potato puree or butternut squash puree instead.
- You can use coconut oil instead of vegetable oil for a different flavor.
Variations:
- Add 1/2 cup chopped pecans or walnuts to the batter for a crunchy texture.
- Add 1/2 cup chocolate chips to the batter for a chocolatey twist.
- Top the cake with cream cheese frosting or whipped cream for a decadent dessert.
Tips and tricks:
- Make sure to properly measure the flour to avoid a dry or dense cake.
- Don't overmix the batter, or the cake will be tough.
- Use room temperature eggs for best results.
- Let the cake cool completely before frosting or serving.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in foil before freezing.
Reheating instructions:
- To reheat the cake, place it in a preheated 350°F (175°C) oven for 10-15 minutes, or until warm.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Cut the cake into squares and serve on a platter.
- Top each slice with a dollop of whipped cream or cream cheese frosting.
Garnishes:
- Sprinkle chopped nuts or chocolate chips on top of the cake.
- Top each slice with a cinnamon stick or a sprig of fresh mint.
Pairings:
- Serve the cake with a hot cup of coffee or tea.
- Pair it with a scoop of vanilla ice cream for a delicious dessert.
Suggested side dishes:
- Serve the cake with a side of fresh fruit, such as sliced apples or pears.
- Pair it with a side of roasted vegetables, such as Brussels sprouts or sweet potatoes.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try baking it for a few more minutes.
- If the cake is sticking to the pan, make sure to properly grease it before pouring in the batter.
Food safety advice:
- Make sure to properly store the cake to avoid spoilage.
- Use clean utensils and equipment when preparing the cake.
- Wash your hands before and after handling food.
Food history:
- Pumpkin cake has been a popular dessert in the United States since the 1800s, especially during the fall and winter months.
Flavor profiles:
- This pumpkin sheet cake is sweet and spicy, with warm notes of cinnamon, ginger, and nutmeg.
Serving suggestions:
- Serve the cake as a dessert after a hearty meal.
- Bring it to a potluck or party to share with friends and family.
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