I love to cook with my 4 1/2 year-old grandson. He gets soooooooo excited to be my sous chef, and he’s becoming quite adept with cooking ‘terminology’. So when we started this cake, I said, ‘Nicholas, why do we need two mixing bowls?’ With his big black as coal eyes, he looked at me and announced in a chirpy emphatic voice, ‘Well, Mama Ally, we have wet ingredients and dry ingredients!’ ‘Excellent, Nicholas!’
So he then took charge and said, ‘Let’s do the dry ingredients first, we need flour, baking powder, sugar…’ And he proceeded to list just about everything for the cake. Then when we came to the wet ingredients, he insisted upon practicing cracking the eggs himself, and he reminded me that we needed oil. Yes, this littl’ fellas been cooking with me since he was old enough to stand on a step stool, and someday he’s going to probably be quite the home cook!
So this pumpkin cake is full of spices, selected by Nicholas, as well as both brown and white sugar, which he said would ‘would maked it spiced!’ (Never mind the tense of ‘maked’…those are his words!) And, he selected golden raisins rather than brown, so ‘it could make it verrrreeeee sweet!’ Somewhat like a pumpkin pie. Somewhat like a cake. This yogurt pumpkin cake is crafted by tiny hands and love that is sure to make you smile as you savor each bite!
- Preheat oven to 350
- DRY Ingredients
- ½ cup brown sugar, packed
- ¼ cup ground flax
- ¼ cup white sugar
- 3 tsp. baking power
- 1 ½ cups rice flour
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground cloves
- ½ tsp. ground cardamom
- WET Ingredients
- 3 eggs, beaten
- 1 (15 oz.) can pumpkin
- 1/3 cup canola oil
- 1/3 cup Greek yogurt, plain
- 1 cup golden raisins
- 1 cup walnuts, chopped
- 2 Tbl. Honey
- Combine the dry ingredients in a large mixing bowl and blend together well.
- In another medium size mixing bowl, combine the eggs, pumpkin, and yogurt. Blend together with a hand mixer about 2 minutes. Add to the dry ingredients and blend well.
- Fold in the raisins and walnuts.
- Pour into a greased and lightly floured round (about 8-9” diameter) deep baking dish (I used a tart pan.) Place on a cookie sheet. Bake in a preheated 350 oven about 40-45 minutes or until a toothpick comes clean from the center.
- Remove to a cooling rack for about 30 minutes. Put the honey in a small microwavable bowl and heat on high for 18 seconds. Remove and use a pastry brush to coat the top of the cake.
- Let the cake cool another hour or so before serving.
This cake is creamy and moist towards the center, so don't think you haven't baked it long enough!
Another bonus of this cake is that it's gluten-free!