Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon (for the swirl)
- 1/4 cup unsalted butter, melted (for the swirl)
- 1 cup powdered sugar
- 2 tablespoons milk (for the glaze)
- 1/2 teaspoon vanilla extract (for the glaze)
If you’re anything like my abuelita, who loves to experiment in the kitchen, feel free to swap the all-purpose flour for whole wheat flour for a nuttier flavor, or add a handful of chopped nuts for a bit of crunch. The beauty of this recipe lies in its flexibility.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, ground cinnamon, and salt.
- In another bowl, combine the melted butter, pumpkin puree, eggs, milk, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared baking dish, spreading it evenly.
- In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter for the swirl.
- Drop spoonfuls of the cinnamon mixture over the cake batter. Use a knife to swirl it gently into the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools slightly, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the warm cake before serving.
One tip I picked up from my mom: Always use fresh spices. It makes a world of difference, especially in this cake where cinnamon takes center stage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International