Happy Birthday Keep It Simple Foods!

November is Keep It Simple Foods’ birthday month and this month we are celebrating 1 year of blogging! Can you believe a year has already gone by? I can’t. Jessica and I want to thank all of our readers, old and new, who have loyally kept up with us over the past year. Thank you for keeping KISF going strong!

In celebration of our 1 year birthday and the festive fall season, I decided to whip up a pumpkin spice cake. I love cakes like this because they can be eaten at any time of day-breakfast, snack, dessert. Yum!

I followed this southern pumpkin spice bread recipe. I used one cake pan instead of loaf pans so it was more like a cake, rather than a bread. I added a 1/4 cup rolled oats for even more texture and heartiness. I also added cinnamon and raw sugar sprinkles to the top of the cake for a spicy, crunchy finish.

Ingredients:
3 1/2 cups all-purpose flour
2 1/2 cups sugar
1 1/2 teaspoons salt
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 can (16 ounces) pumpkin purée
1 cup vegetable oil
4 eggs

Preparation:
In a large mixing bowl, combine flour, sugar, salt, baking soda, cinnamon, and nutmeg. In a separate bowl, stir together the pumpkin and oil.
Beat in eggs, one at a time, beating well after each addition.
(add in oatmeal-optional)
Stir just until dry ingredients are moistened.

Pour batter into a greased 8×8 inch pan or 2 loaf pans. Bake at 350° until a wooden pick or cake tester inserted in center comes out clean.

This cake comes out moist, delicious and not too sweet! And it’s perfect for getting into the holiday spirit. Top it off with a small pat of butter and/or a smear of pumpkin or apple butter and enjoy!

Other posts you may enjoy:

1. Pumpkin Bread
2. Birthday Lemon Loaf
3. Brunch in a Crunch
4. Potatoes for Breakfast!
5. Blueberry Morning Coffee Cake