Honey Butter Pumpkin Cake

Ingredients

• 1 cup all-purpose flour (Sifted)
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp fine sea salt (For the cake)
• 1 tsp ground cinnamon
• 0.5 tsp ground ginger
• 1 tsp ground nutmeg (Preferably freshly ground)
• 0.667 cup granulated sugar
• 0.667 cup avocado oil (Or another neutral oil)
• 2 large eggs
• 2 tbsp honey (For the cake batter)
• 1.5 tsp pure vanilla extract
• 1 cup canned pure pumpkin purée (Not pumpkin pie filling)
• 0.25 cup unsalted butter (For the glaze)
• 2 tbsp honey (For the glaze)
• 2 tbsp orange juice (For the glaze)
• 0.5 cup powdered sugar (For the glaze)
• 0.125 tsp fine sea salt (For the glaze; or to taste)

Steps

1. 1

   Preheat the oven to 325°F (165°C). Line the bottom of an 8-inch cake pan with parchment paper, then grease and flour the inside surfaces.

2. 2

   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly blended.

3. 3

   In a large bowl, beat the sugar, oil, honey, eggs, and vanilla with an electric mixer at medium speed until smooth and creamy.

4. 4

   Add the pumpkin purée to the wet mixture and mix until fully incorporated.

5. 5

   Add the flour mixture to the pumpkin mixture. Stir by hand just until the batter is combined; do not overmix.

6. 6

   Transfer the batter to the prepared cake pan and smooth the surface.

7. 7

   Bake for about 33–40 minutes, until a toothpick inserted in the center comes out clean. Do not overbake, or the cake may lose its moisture.

8. 8

   Cool the cake in the pan for 10–12 minutes. Remove it from the pan and transfer it to a cooling rack.

9. 9

   For the glaze, melt the butter in a medium saucepan over medium-low heat.

10. 10

    Add the honey, orange juice, powdered sugar, and salt to the melted butter. Whisk until the glaze is smooth and well blended. Taste and add additional salt if desired.

11. 11

    While the cake is still warm, brush the glaze generously over the top before serving.

Notes

The cake is suitable for breakfast or afternoon tea. It may be decorated with edible flowers and roasted, salted pumpkin seeds, and is also delicious served with dollops of whipped cream. The glaze helps keep the cake moist for days.

Nutrition per serving

• dessert
• brunch
• cake
• baked
• pumpkin
• autumn
• honey butter
• vegetarian