This cake serves as a delicious tea cake too, just skip the frosting.

Ingredients

• 1 cup all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp pumpkin spice
• A pinch of salt
• ¾ cup sugar
• 1 cup pumpkin purée
• ¼ cup butter at room temperature
• 2 eggs
• ½ cup cream cheese
• ¼ cup sugar
• 1 tsp vanilla extract

Preparation method

1. Pre-heat the oven at 3500C and butter up a baking pan.
2. In a bowl, sift flour, baking powder, baking soda, pumpkin spice and salt. Mix them well.
3. In another bowl, whisk sugar and butter to a smooth creamy texture. Add in eggs and whisk again.
4. Next, add in pumpkin purée to the mixture and mix well.
5. Now add the dry ingredients little by little to the wet ingredients and mix well.
6. Pour batter onto the baking pan and bake it at 35 degree C for 20 minutes. Then check to see if it’s cooked by inserting a toothpick or knife in the centre; it should come out clean.
7. Allow the cake to cool on a wire rack before frosting.
8. In a bowl, whisk cream cheese, sugar and vanilla extract to a smooth cream.
9. Once the cake is cool enough, layer the frosting on top.

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