Pumpkin Spice Walnut Cake
Warm, spiced, and irresistibly moist, this Pumpkin Spice Walnut Cake is the ultimate autumn dessert to savor with a cup of coffee or tea. Infused with cozy fall flavors like cinnamon, nutmeg, and ginger, and enriched with creamy pumpkin puree, this cake strikes the perfect balance of sweetness and spice. The addition of crunchy chopped walnuts offers a delightful textural contrast, while buttermilk ensures every bite is tender and flavorful. Baked to golden perfection in just under an hour, this easy-to-make cake is perfect for festive gatherings, holiday celebrations, or a cozy treat at home. Dust with powdered sugar for a simple yet elegant finish, and watch it become the star of your dessert table.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cups pumpkin puree
- 0.5 cups buttermilk
- 1 cups chopped walnuts
- 0.25 cups powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or bundt pan. Lightly dust the pan with flour and tap out any excess.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set this dry mixture aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition. Then, mix in the pure vanilla extract.
Reduce the mixer speed to low and mix in the pumpkin puree until fully incorporated. The mixture may look slightly curdled, but this is normal.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition.
Fold in the chopped walnuts using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula for even baking.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, optionally dust the cake with powdered sugar before serving for a touch of sweetness and a beautiful finish.
Nutrition Facts
Calories |
4668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.1 g | 321% | |
| Saturated Fat | 107.6 g | 538% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 2915 mg | 127% | |
| Total Carbohydrate | 562.0 g | 204% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 347.4 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 548 mg | 42% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 1799 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
