Pumpkin Butter Cake
If Fall had a flavor it would be this cake! Bursting with pumpkin, apples, and spices (thanks to the pumpkin butter) we think you should add this cake to your Fall baking list. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Ingredients
- 4 tbsp butter softened
- ¾ cup brown sugar
- ¼ tsp salt
- 1 egg*
- 1 cup pumpkin butter Or apple butter
- ¾ cup all-purpose flour*
- ½ cup kernza® or other perennial grain
- 1 tsp baking soda
- ½ cup dried apples chopped
- ½ cup pecans or walnuts, toasted
Glaze (optional)
- 1 cup powdered sugar
- ½ tsp ground cinnamon
- 2-3 tbsp milk
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9 inch square pan, or line with parchment paper.
- In a large bowl, beat together the butter, sugar, and salt until soft. Add egg and beat until fluffy. Add pumpkin butter and mix to combine.
- In a separate bowl whisk together the flour, Kernza®, baking soda, dried apples, and nuts. Stir into the butter mixture. Scrape the bowl, and mix for 30 more seconds.
- Spread the batter in the prepared pan. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and let cook on a metal rack. Once cool, remove cake from pan and cut into squares.
- Prepare the glaze by stirring together the powdered sugar, cinnamon and 2 tbsp of milk until smooth. Add more milk as needed to get a good consistency for drizzling or spreading. Drizzle over each square.
Notes
Kernza® is a registered trademark of The Land Institute.
Adapted from King Arthur Baking
Food Styling and Photography by Sierra Buchholz
Nutrition
Calories: 178kcalCarbohydrates: 32gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 18mgSodium: 140mgPotassium: 69mgFiber: 1gSugar: 25gVitamin A: 111IUVitamin C: 0.2mgCalcium: 20mgIron: 1mg
