FOOD NEWS
For Delicious Pumpkin Cake, Your Flour Choice Matters
By Elaina Friedman
While pumpkin cake is an excellent venture for novice bakers, using the wrong flour can ruin it, and contrary to its name, cake flour might not be the best option.
All-purpose flour will fortify your pumpkin cake with a strong gluten structure, leaving you with a dense bite that won't easily dry out.
All-purpose flour contains more protein than cake flour, which makes it higher in gluten. It's versatile and suitable for pretty much all kinds of baked goods.
While the low gluten content of cake flour gives butter-based cakes tenderness and shape, it can fall short of yielding a resilient texture that's still soft for pumpkin cake.
If you prefer to make grain-free baked goods but still want a moist pumpkin cake that won't crumble to pieces, use a combination of alternative flours in place of all-purpose.