“Pumpkin Cake with Vanilla Glaze and Toasted Black Walnuts”

Pumpkin is a favorite holiday flavor. No matter a pie, dessert bread, pancakes or my Pumpkin Cake with Vanilla Glaze and Toasted Black Walnuts you just can’t go wrong. Lightly spiced with cinnamon and not too sweet. I love pumpkin and will find any excuse to cook with it. This recipe is very old and one of the first recipes kept from when I first started baking. We are now moving past Thanksgiving but moving on to Christmas. I’m still trying to figure out where this year has gone. But my favorite time of the year is about to get underway.

Pumpkin Cake with Vanilla Glaze and Toasted Black Walnuts

You’ll love this cake because of two things, taste and easy preparation. First, the moistness is beyond your imagination. The crumb is tender and delicate yet firm but not dense. The toasted black walnuts add a warm nutty flavor and an unexpected surprise in each bite. Secondly, making this cake is a breeze as all you need is a mixer and a Bundt or tube pan for baking. The eggs and sugar are beat together. You add in oil then sift dry ingredients together and beat into egg mixture. Stir in pumpkin and walnuts until combined. Pour cake batter into greased and floured pan and bake. Could it be any easier? No! is the answer. Allow cake to cool for 10 minutes in pan and invert onto a cooling rack until completely cool. Mix up glaze and drizzle over cooled cake, topping with toasted black walnuts.

Pumpkin Cake with Vanilla Glaze and Toasted Black Walnuts

This simple cake is perfect for an impromptu party and family gatherings. I made Pumpkin Cake with Vanilla Glaze and Toasted Black Walnuts one weekend when I was craving cake and decided to take the five cakes I baked to work. The cakes were an instant hit and a surprise because I usually make my signature brownies or cookies. Why not serve up something different? Add that element of surprise and no one can get enough. That’s why baking is so much fun for me. No one can resist something homemade.

Pumpkin Cake with Vanilla Glaze and Toasted Black Walnuts

If you need a quick dessert, look no further than my Pumpkin Cake with Vanilla Glaze and Toasted Black Walnuts. I think you’ll discover this cake perfect after dinner with a hot cup of coffee. You can sprinkle the cake with powdered sugar once cooled if you want to forego the glaze but I think the glaze is a must. Give this cake a try during the holiday season. It’s a marvelous addition to your holiday baking plans. If you make this recipe, #chowdownlowdown or leave a comment and share your thoughts. Happy Baking!!!

Pumpkin Cake with Vanilla Glaze and Toasted Black Walnuts

Pumpkin Cake with Vanilla Glaze and Toasted Black Walnuts

Pumpkin Cake with Vanilla Glaze and Toasted Black Walnuts

4 large eggs, at room temperature

2 cups granulated sugar

1 cup vegetable oil

2 cups unbleached all-purpose flour

2 t. baking soda

2 t. ground cinnamon

1/2 t. kosher salt

2 cups pumpkin puree

1/2 cup chopped toasted black walnuts plus 1/4 cup for topping

Vanilla Glaze

2 cups confectioners’ sugar, sifted

1/2 stick (1/4 cup) butter, melted

2 T. heavy cream plus more if needed

1/2 t. vanilla extract

Heat oven to 350 degrees. Generously grease and flour tube or Bundt pan; set aside.

In stand mixer bowl, beat eggs with sugar until well blended. Add in oil, continuing to beat until combined. Sift dry ingredients together and beat into egg mixture, Add in pumpkin puree and 1/2 cup walnuts. Pour batter into prepared tube pan.

Bake at 350 for 55 minutes to 1 hour or until cake tester or toothpick inserted comes out clean. Allow cake to cool 10 minutes in pan on cooling rack.

Invert cake onto cooling rack and cool completely. Drizzle vanilla glaze over cooled cake and sprinkle with remaining 1/4 cup chopped toasted black walnuts and serve.

Prepare vanilla glaze using a hand mixer, beat confectioners’ sugar and melted butter until smooth. Add in vanilla extract and heavy cream. Pour in more cream 1 T. at a time if glaze is too thick.

To toast black walnuts, place nuts in single layer on baking sheet in a 350 degree oven and toast for 5 – 7 minutes, tossing once. Be careful not to burn. Remove from oven to cool.

Enjoy!