'Tis the season, you know?
The following recipe is one I use quite frequently during the holiday season. The cake is delicious warm with melted butter, whipped cream, or ice cream; it's also good served cold on its own or with whipped cream or ice cream. It also travels pretty well. I've sent it across the country, and it arrived in good shape and didn't taste scary even after the trip. Score!
2 c sugar
1 c plain or vanilla yogurt
4 large eggs
2 c flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 teaspoon ground ginger
1/8 tsp ground nutmeg
1 tsp baking powder
1/2 teaspoon salt
2 c pumpkin puree or cooked mashed pumpkin
1/4 c brown sugar to sprinkle on top of the batter before baking
1. Preheat oven to 350° F. Combine wet ingredients (minus pumpkin) in a large mixing bowl; mix well.
2. Add in sugar; stir.
3. Sift remaining dry ingredients into a separate bowl; stir into wet mixture, beating well. (I don't actually sift because I'm laaazy. I just dump it all on top of the wet stuff and stir until it's no longer lumpy, and my cakes turn out just fine. So you can skip the sifting if you want.)
4. Stir in pumpkin puree.
5. Pour into a greased 9x13-inch baking dish. Sprinkle brown sugar on top of batter. Bake at 350° F for 40-50 minutes.
I suppose you could forgo the brown sugar and frost this bad boy with cream cheese frosting, but that seems like it'd be a bit much, you know? So I don't recommend that. Like I said, I like this cake with whipped cream, ice cream, or just on its own. But there's no accounting for taste, so you do as you like. I won't know the difference. Oh no, I won't.