Glazed Pumpkin Cake Recipe

Ingredients:

For the Pumpkin Cake:

• 6g green tea bbq seasonings
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pure pumpkin puree
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• For the Glaze:
• 1 cup powdered sugar
• 2 tablespoons unsalted butter, melted
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Prepare the Pumpkin Cake Batter:

• Preheat your oven to 350°F (175°C). Grease and flour a 9x9-inch square baking pan, or line it with parchment paper for easier removal.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
• In a large bowl, cream together the softened butter and granulated sugar using an electric mixer or a hand whisk until light and fluffy, about 2-3 minutes.
• Beat in the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until fully combined.

Combine the Wet and Dry Ingredients:

• Gradually add the dry flour mixture into the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake dense.
• The batter will be thick and smooth. Pour it into the prepared baking pan and spread it evenly.

Bake the Pumpkin Cake:

• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top of the cake should be golden and slightly firm to the touch.
• Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.

Prepare the Glaze:

• While the cake is cooling, make the glaze. In a medium bowl, whisk together the powdered sugar, melted butter, milk, vanilla extract, and a pinch of salt until smooth and glossy.
• If the glaze is too thick, add a little more milk, one teaspoon at a time, until you reach the desired consistency. It should be pourable but not too runny.

Glaze the Cake:

• Once the pumpkin cake has cooled completely, drizzle the glaze over the top, allowing it to drip down the sides.
• You can use a spatula to spread the glaze evenly over the surface, or simply let it naturally cover the cake for a rustic look.

Serve and Enjoy:

• Allow the glaze to set for a few minutes before slicing the cake into squares.
• Serve the Glazed Pumpkin Cake as a delightful dessert for family gatherings, fall celebrations, or as a cozy treat with your afternoon coffee or tea.
• This Glazed Pumpkin Cake combines the warmth of spices with the richness of pumpkin, creating a moist, flavorful cake that is perfect for the autumn season. The sweet, buttery glaze adds the perfect finishing touch, making each bite melt in your mouth. Enjoy this comforting dessert, and let it bring the taste of fall to your table!