Fall Favorites - Week 1 - Fall Inspired Food in Pictures

Fall is my absolute favorite season! I love that the weather has finally gotten cooler. The air is crisper with gentle cool autumn breezes rustling the leaves which have changed to rich colors of red, yellow, brown orange and gold. The holidays are imminent from Halloween to Thanksgiving to Christmas. Along with the holidays comes spending precious time with family and of course delicious food! Some of the wonderful dishes I have shared this season are pumpkin spice and buckwheat pancakes, purple sweet potato pancakes, pumpkin cookies, pumpkin and lentil chili, caramelized pineapple crepes, and of course pumpkin spice cake. Today I am sharing my recipe for pumpkin spice cake. Take a culinary journey with me exploring Fall dishes through pictures.

Pumpkin Spice Cake

Preparation time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

Ingredients (makes a 10inch/25cm diameter cake or 9-1/2 x 5 x 2-1/2 inch / 24 x 13 x 6 cm loaf)

3 large eggs

1 cup brown sugar

1 cup canola or olive oil

2 cups almond flour

1 cup whole wheat flour

3 teaspoons baking powder

1 tablespoon nutmeg, ground

2 teaspoons cinnamon, ground

1/2 cup honey

1/2 cup pumpkin puree (e.g. Libby's 100% pure pumpkin)

1 teaspoon vanilla extract

Topping (optional)

1 tablespoon brown sugar

1 teaspoon cinnamon, ground

Method

  1. Preheat the oven to 350degF/180degC

  2. Place the eggs and sugar in a bowl and cream using a hand whisk or cake mixer at a high speed for 5 minutes

  3. Continue whisking and slowly pour in the oil. Whisk for 3 more minutes

  4. Mix the dry ingredients together – almond flour, whole wheat flour, baking powder, nutmeg and cinnamon

  5. Reduce the cake mixer to a low speed and add the dry ingredients, then whisk for 1 minute

  6. Add the honey, pumpkin puree and vanilla extract and whisk for 1 more minute

  7. Grease a round 10inch/25cm diameter baking tin or 9-1/2 x 5 x 2-1/2 inch / 24 x 13 x 6 cm loaf pan with oil

  8. Pour the cake mixture in the baking tin/loaf pan and bake for 30 - 35 minutes or until cake is cooked on the inside, use a cake tester or fork to check, it should come out clean

  9. Remove from oven and allow to cool

  10. Blend the brown sugar and cinnamon for 1 minute, then sprinkle the cake with the cinnamon sugar and serve warm for best results

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