Just One Slice Of This Cake And You’ll Be In Love

I’m guessing I’m not the only one who turns into a Martha Stewart wannabe when the temperatures start to drop? There’s just something about the fall season that brings out my inner baker and makes me believe I can bake anything—even if my skills are more Betty Crocker than Martha. But that definitely doesn’t stop me from trying.

Every September I make myself a baking bucket list that I want to tackle before the holidays come around. Some items are always easier than others—I like to start simple—but they’re always totally indulgent and delicious. And I particularly enjoy baking with traditional fall flavors like apples, cinnamon, pecans and—of course—pumpkin. Is it really fall if you don’t make a pumpkin dessert??

I’ve already tackled pumpkin cookies and pumpkin bread, made a disastrous attempt at pumpkin pie (it ended up more like pumpkin soup in a pie crust), and was now ready to take on a classic pumpkin cake. My mother suggested I use her recipe that she always made for us growing up but I wanted something different. Hers was good but I wanted amazing.

So my search started. And led me to this recipe.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

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Quick tip: This batter can be used to make two pumpkin loaves in small bread pans. The baking time will be slightly lower for the smaller pans.

Recipe and image courtesy of Delectably Mine.