Pumpkin Breakfast Cake Vanilla (Printer-Friendly)
Soft spiced pumpkin cake with a silky vanilla glaze, ideal for cozy autumn mornings and brunch.
# List of Ingredients:
→ Cake
01 -
1 3/4 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1 tablespoon pumpkin pie spice
06 -
1/2 cup unsalted butter, softened
07 -
3/4 cup packed brown sugar
08 -
2 large eggs
09 -
1 cup pure pumpkin purée
10 -
1/4 cup plain whole-milk Greek yogurt
11 -
1 teaspoon pure vanilla extract
→ Glaze
12 -
3/4 cup powdered sugar
13 -
2 tablespoons whole milk
14 -
1/2 teaspoon pure vanilla extract
# Preparation Steps:
01 -
Preheat oven to 350°F. Lightly grease an 8-inch square baking pan.
02 -
Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl.
03 -
Using a mixer, beat softened butter and brown sugar until light and fluffy, about 2 to 3 minutes.
04 -
Add eggs one at a time, beating well after each. Mix in pumpkin purée, Greek yogurt, and vanilla extract until smooth.
05 -
Gradually fold dry ingredients into wet mixture, mixing gently until just combined to prevent toughness.
06 -
Pour batter into prepared pan, smoothing the top evenly. Bake 28 to 32 minutes until a toothpick inserted near center comes out clean or with a few moist crumbs. Avoid overbaking.
07 -
Allow cake to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
08 -
Whisk powdered sugar, whole milk, and vanilla extract in a small bowl until smooth and pourable. Adjust consistency with additional milk if necessary.
09 -
Drizzle glaze evenly over cooled cake. Let set about 10 minutes before slicing. Serve slightly warm or at room temperature.
# Additional Suggestions:
01 -
Use softened butter and allow eggs and yogurt to reach room temperature for uniform batter and tender crumb.
02 -
Avoid over-mixing the batter to maintain a light texture.
03 -
Wait until cake is fully cooled before applying glaze to prevent melting or absorption.
04 -
Cake can be stored at room temperature for 2-3 days or frozen unglazed up to one month.
05 -
For dairy-free alternatives, replace butter with vegan butter, yogurt with plant-based yogurt, and milk in glaze with a non-dairy milk.