Pumpkin Spice Cake

We have been having the most amazing Fall.  It has been cool, crisp air, blue skies, and colorful leaves.  Just plain dreamy*.  I don't really need much prodding to get in the Autumnal spirit - but the storybook Fall weather has had me obsessing even more than usual over all things Pumpkin.  I love it savory or sweet - but Pumpkin as dessert seems to be less common in Germany.  I will never forget when I served Pumpkin Pie to one of my German friends at Thanksgiving last year and watched him nearly gag - it was just not what he was expecting.

I love Pumpkin sweets though - especially this year the pregnancy sweet tooth has really gotten the better of me.   I have no less than 10 pumpkin desserts I am determined to make before the season is over.  But for years - years - I have been trying to make the perfect Pumpkin cake.  Cake that has all the autumnal-awesomeness of Pumpkin spice Lattes in the package of a perfectly super-moist and fluffy cake.

This is that cake.  Its very simple, very easy and really - just the perfect pumpkin cake that I have been trying for all this time.  Its very sweet and pumpkin-y, but with just the right amount of spice to even it out.  The applesauce makes it very moist without being overly rich.  Watch out, because its easy to eat a lot (ahem not that I know from experience or anything ).  And it makes a lot - you can make a large sheet cake, a bundt cake or a whole lot of cupcakes with this recipe (though for the latter two cooking times would need to be adjusted).   I enjoyed it topped with some Maple-Cranberry Compote which made it just an insane overload of Fall goodness - but it was just as delicious plain.  I imagine it would be delightful with a frosting, glaze, or whipped cream as well.  Oh - and ice cream.  I definitely recommend it with ice cream.  

Pumpkin Spice Cake
2 cups all-purpose flour (Germany: type 550)
3 tsp baking powder
2 tsp baking soda
1/4 tsp Salt
2 tsp ground cinnamon
1/2 tsp ground cloves
approx. 1/2 tsp fresh grated nutmeg
 2 cups granulated sugar
3/4 cups extra virgin olive oil
1/2 cup applesauce
1 tsp vanilla extract
2 cups pumpkin puree
4 eggs


Butter and flour a large sheet-cake pan (9x13 inch or thereabouts - mine is a bit larger than this but not a full half sheet) and preheat oven to 180 C / 350 F

Sift together the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.  Set aside.

In a large mixing bowl, beat together sugar, oil and applesauce.  Blend in vanilla and pumpkin (be warned - its pretty soupy at this point and gets pretty splatter-y when using an electric mixer).   Beat in eggs one at a time.

Gently stir in flour in batches until all well combined and smooth.    Spread batter into pan.

Bake for 30 minutes or until tester comes out clean.  I found it most delightful when served still slightly warm :)


*Until this week...sigh....I think fall is leaving and winter is arriving and its very very sad.