Thanksgiving is right around the corner and that means pumpkin season is officially in full swing.

This time of year it is close to impossible not to hear the words “pumpkin flavored” because pumpkin is the main ingredient for everything from lattes to soups. But a lot of people are still not 100 percent sold on the pumpkin taste and just don’t get why everyone swears by its deliciousness.

For curious minds, a homemade pumpkin cake is the perfect way to slowly ease into the mysterious world of pumpkin foods.

This recipe was adapted from marthastewart.com

Prep: 20 minutes

Baking/decorating: 90 minutes

Level: Easy

WHAT YOU’LL NEED:

8 tablespoons (1 stick) butter,

unsalted at room temperature

1 2/3 cups all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 cups sugar

2 large eggs

1 cup canned pumpkin

1/2 cup warm milk

1/2 cup walnut halves

Betty Crocker Rich &

Creamy Cream Cheese frosting

DIRECTIONS:

Preheat the oven to 350 degrees and prepare a round 9-by-2-inch cake pan by buttering and sprinkling flour around the whole surface. Be sure not to leave any excess flour in the pan.

In a large bowl mix together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt – set aside.

In a separate bowl beat the sugar and butter together until light and fluffy. Add eggs and beat until fully combined. Add canned pumpkin and warm milk; beat until combined. Add flour mixture; beat until combined.

Pour batter into cake pan and bake about 50 minutes or until cake batter is baked all the way through.

Remove from oven and place on a wire rack to thoroughly cool.

STEP TWO (OPTIONAL)

Frost the cake. Caramelize half of the walnuts by coating them in melted sugar and coat the other half in a little sugar and cinnamon. Crunch all walnuts together in a bowl then sprinkle on top of frosting.

Anisca Miles can be reached at [email protected]