Spelt Pumpkin Cake
Recipe by Ellie Markovitch
Course: Dessert, Snack
Yields
1
cakePrep time
10
minutesCooking time
30
minutesTotal time
40
minutesThis cake is perfect for snacking. Not overly sweet, satisfying as a breakfast cake or dessert.Â
Ingredients
- CAKE
2 cups Maine Grains Spelt Flour
3 large eggs
2/3 cup sugar
2/3 cup oil
2 cups roasted winter squash like butternut squash or pumpkin
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp coarse salt
2 tsp ground cinnamon
1/4 tsp ground cloves
- ICING
4 oz cream cheese, soft room temperature
2 tbsp butter
4 tbsp maple syrup
pinch salt
Directions
- Preheat oven to 350°F
- CAKE
- Grease 15x10x1″ or 9×13″ baking pan.
- In a medium bowl, combine all the dry ingredients and set aside.
- In another bowl combine eggs, sugar, oil and roasted winter squash or pumpkin. Mix well.
- Add dry ingredients to wet ingredients and stir until all flour is incorporated.
- Evenly spread batter into your cake pan.
- Bake for 30 minutes or till golden and the toothpick test comes out clean.
- ICING
- Combine ingredients in a bowl and beat for 3 minutes, until blended.
- Once the cake is cooled, pour icing over the top of it.
- Drizzle with boiled cider to make designs, if desired!
Did you make this recipe?
Tag @mainegrains on Instagram and hashtag it
Like this recipe?
Follow us @mainegrains on Pinterest
Did you make this recipe?
Follow us on Facebook
By Ellie Markovitch
storycooking.com
IG @EllieMarkovitch
Facebook @storycookingmedia