Honey Butter Pumpkin Cake

Steps

Pumpkin Cake

1. 1

   Preheat the oven to 325°F (160 °C) (165°C (325 °F)). 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.

   Start 40-minute timer
8. 8

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

   Start 12-minute timer

Honey Butter Glaze

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.