492- Moist Pumpkin Cake / كيكة القرع الرطبة
56 grams (4 tablespoons) unsalted butter, at room temperature
100 grams (1/2 cup) white granulated sugar
110 grams (1/2 cup) packed brown sugar
1 large egg
1 cup pumpkin purée, homemade or canned
160 grams (1 1/4 cups) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch of ground cloves
180 ml (3/4 cup) milk
Step 1: Making the Cake Batter
1- In a large bowl, using a spatula, mix the softened butter with the white and brown sugars until you get a smooth creamy mixture.
2- Add the egg and pumpkin puree, and continue mixing.
3- In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and spices (ground cinnamon, ground cloves, and salt).
4- Sift the dry ingredient mixture over the butter mixture. Using a spatula, fold in both mixture together until well incorporated.
5- Finally add the milk. Mix until you get a smooth and creamy batter.
Step 2: Baking the Cake
1- Preheat the oven to 360 F / 180 C.
2- Butter a medium round baking pan and cover with parchment paper in the bottom and sides.
3- Pour the cake batter in the baking pan. Bake for around 40-45 minutes until the cake is set. When the cake is ready, if you lightly press the center of the cake it should feel firm and springy.
Step 3: Serving the Cake
1- Let the cake cool down a bit before placing a plate over the baking pan and flipping it. The cake is now on the plate. Gently remove the parchment paper around it.
2- Decorating the cake:
Option A: With Icing. Prepare the Brown Butter Icing and pour it over the cake while the cake is still warm. Decorate with walnut halves. Let the cake cool completely before serving.
Option B: No icing. Let the cake cool completely and serve as is with a side of heavy cream or whipped cream.