In the Mediterranean, we understand that spices are not just ingredients; they are warmth, memory, and comfort wrapped in aroma. When the air turns crisp, I find myself craving a dessert that offers a heavy, comforting crumb—something that asks for a quiet moment and a strong cup of coffee. This recipe is built on that philosophy of comfort, using spices that sing and a texture that melts.
This is not a dry, airy sponge; it is a moist, dense loaf enriched with pumpkin puree and avocado oil. The natural sugars in the pumpkin caramelize gently, creating a golden interior that stays tender for days. It is a humble masterpiece of pantry staples, proving that patience and good ingredients are all you need for perfection.
The Texture of Comfort
There is a specific joy in slicing into a loaf that offers just the right amount of resistance. You will love this cake because it balances the earthy sweetness of pumpkin with the sharp, warming bite of ginger and cloves. The avocado oil provides a silky mouthfeel that butter simply cannot replicate, ensuring every bite is impossibly moist without being heavy. It is a cake that tastes like home, no matter where you are.
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Pumpkin Spice Cake
- Total Time: 1 hour 20 mins
- Yield: 1 loaf (10 servings)
- Diet: Vegetarian
Description
This Mediterranean-inspired pumpkin spice cake offers a dense, comforting crumb enriched with avocado oil for lasting moisture. A fragrant blend of five warming spices combined with juicy raisins and crunchy walnuts makes this the perfect companion for your afternoon coffee.
Ingredients
- 1 cup pumpkin puree
- 3/4 cup avocado oil
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- Hot water for soaking
Instructions
- Preheat your oven to 325°F (165°C) and grease a standard loaf pan.
- Place the raisins in a small bowl, cover with hot water, and let them soak while you prepare the batter to ensure they remain plump and juicy.
- In a large mixing bowl, use an electric mixer to beat together the granulated sugar, brown sugar, avocado oil, and eggs until the mixture is smooth and glossy.
- Add the pumpkin puree and vanilla extract to the wet ingredients, mixing until the batter is fully blended and uniform in color.
- In a separate medium bowl, whisk together the flour, baking powder, cinnamon, salt, allspice, nutmeg, ginger, and cloves to distribute the spices evenly.
- Pour the liquid mixture into the dry ingredients and mix gently until just combined, taking care not to over-work the batter.
- Drain the raisins thoroughly and pat them dry with a paper towel.
- Gently fold the raisins and chopped walnuts into the batter using a spatula.
- Pour the batter into the prepared loaf pan and bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Notes
To ensure the most tender crumb, ensure your eggs are at room temperature before starting to help them emulsify perfectly with the avocado oil. If you prefer a more pronounced spice profile, you can increase the ground ginger slightly for a sharper bite. This cake stays incredibly moist for several days when stored in an airtight container at room temperature.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Mediterranean Pantry Staples
To achieve that perfect melt-in-your-mouth quality, we rely on ingredients that prioritize moisture and depth.
- Pumpkin Puree: The heart of the cake. It provides the density and moisture that mimics a syrup soak.
- Avocado Oil: I prefer this over butter for this style of cake. It keeps the crumb tender and moist for days, much like olive oil does in our traditional revani. You can substitute vegetable oil if needed.
- The Spice Blend: A generous mix of cinnamon, allspice, nutmeg, ginger, and cloves. This combination creates a deep, aromatic profile that fills the kitchen.
- Raisins & Walnuts: Texture is everything. We plump the raisins in hot water so they burst with sweetness rather than chewing dry, and walnuts add a necessary crunch.
- Sugars: A mix of white and brown sugar creates a caramelized depth and a golden crust.
How to Make It
Step 1: Plump the Raisins
Texture is about preparation. Place your raisins in a small bowl and cover them with hot water. Let them sit and absorb the warmth while you prepare the batter. This ensures they are juicy gems inside the cake, not dry interruptions.
Step 2: Mix the Wet Ingredients
In a large bowl, use an electric mixer to beat together the sugar, brown sugar, avocado oil, and eggs until the mixture is smooth and glossy. Add the pumpkin puree and vanilla extract, mixing again until fully blended and uniform in color.
Step 3: Sift the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, cinnamon, salt, allspice, nutmeg, ginger, and cloves. Whisking ensures the spices are evenly distributed so you don’t get a pocket of nutmeg in one bite.
Step 4: Create the Batter
Pour the liquid ingredients into the dry ingredients. Mix gently until just blended. In Mediterranean baking, we treat the dough with respect—do not over-mix, or the cake will become tough.
Step 5: Fold and Bake
Drain the raisins well and pat them dry with a paper towel. Gently fold them and the chopped walnuts into the batter. Pour into a greased loaf pan and bake at 325°F (165°C) for about 1 hour. The cake is ready when a toothpick inserted into the thickest part comes out clean and the edges are golden brown. Cool in the pan for 15 minutes before transferring to a wire rack.
Mehmet’s Secrets for Moisture
- The Raisin Soak: Never skip soaking the raisins. If you add dried fruit directly to the batter, it steals moisture from the cake during baking. For more tips on handling dried fruits in dense cakes, see our guide on fruit cake.
- Room Temperature Eggs: Ensure your eggs are at room temperature. This helps them emulsify with the oil, creating a uniform structure that holds the spices perfectly.
- Don’t Rush the Cooling: This cake is fragile when hot because it is so moist. Let it rest in the pan for the full 15 minutes. This allows the structure to set, ensuring it slices cleanly later.
- Checking Doneness: Because pumpkin varies in water content, start checking at 55 minutes. The toothpick should have a few moist crumbs attached, but no wet batter.
Flavor Twists
- The Istanbul Twist: Add a teaspoon of orange zest to the batter. The citrus oil brightens the earthy pumpkin flavor beautifully.
- Nut Alternatives: If you do not prefer walnuts, pistachios or pecans work wonderfully. Toast them slightly before adding for extra aroma.
- Chocolate Chip: For a richer treat, replace the raisins with dark chocolate chips. If you are a lover of deep cocoa flavors, you might also enjoy our old fashioned chocolate cake.
- Glaze it: A simple drizzle of honey or a maple glaze while the cake is still warm adds a lovely sticky finish.
At the Table
In the Mediterranean, cake is rarely eaten on the go; it is a reason to sit down. Serve thick slices of this pumpkin spice cake slightly warm. It is traditional to offer a contrast in texture or temperature.
I recommend serving this with a dollop of unsweetened whipped cream or even a side of tart yogurt to cut through the sweetness. If you are looking for a lighter, fruit-forward dessert to serve alongside this at a gathering, our raspberry white chocolate cake is a beautiful counterpoint.
The Sweet Truth
Baking is an act of patience, and this Pumpkin Spice Cake rewards that patience with every bite. The aroma that fills your kitchen is just the beginning; the true reward is the tender, melt-in-your-mouth texture that only improves the next day. It is a recipe that bridges the gap between a morning treat and an evening indulgence.
For more recipes that celebrate perfect texture, explore our velvet crumb collection. We also love seeing how other bakers interpret these classics, like this lovely version from Toria Avey.
Did you bake this? Share your glossy loaf with us on Instagram, Pinterest, or Facebook.
