Everyday Foods magazine is one I often use for recipes. They also have an online site. The majority of their recipes are basic, simple and quick. Just what most of us need and use the most. This recipe for a pumpkin spice cake is one of those.
While I did not use the frosting with it, you can use any of your favorite frosting recipes with this cake. I made a cream cheese frosting I use often and of course that is always a favorite with pumpkin type recipes. This a good textured cake and the spice is just right.
Pumpkin Spice Cake
½ cup (1 stick) melt butter, plus more for the pan
2 ½ cups all purpose flour, (spooned and leveled)
2 teaspoons baking soda
½ teaspoon salt
1 tablespoon pumpkin-pie spice or (1 ½ teaspoons cinnamon, ¾ teaspoon ginger. ½ teaspoon nutmeg, and ⅛ teaspoon each allspice and cloves)
2 large eggs
1 ½ cups sugar
1 can (15 ounces) solid pack pumpkin (not pumpkin pie mix)
Preheat oven to 350°F. Butter a 9 inch square baking pan.
In a medium bowl, whisk flour, baking soda, salt and spices. In a large bowl whisk eggs, sugar, butter and pumpkin puree until combined. Add dry ingredients to the pumpkin mixture and mix gently until smooth.
Turn batter into prepared pan and smooth top. Bake until a toothpick inserted in center of the cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, turn out of pan and cool completely, right side up, on a rack.
Frost with your favorite frosting and cut into squares to serve.