24 January 2018

Pumpkin Cake

  • dry ingredients:
    • 90g wheat flour
    • 1 tsp baking powder
    • 2 ml salt
    • 3 ml  ground cinnamon
    • 4 ml pumpkin pie spice:
      • 1 ml ground nutmeg
      • 1 ml ground clove (2 pieces)
      • 1 ml ground allspice (2 pieces)
      • 1 ml ground ginger
  • liquid ingredients:
    • 2 eggs
    • 80 ml sunflower (or other neutral-tasting) oil
    • 100 g brown sugar
    • 1/2 tsp vanilla extract
    • 175 g pumpkin puree
      • can be made by taking half of a smaller pumpkin, removing the seeds and the pulp, and roasting it for ~50 minutes, until it gets soft, and blending the meat in a blender
  • cream cheese frosting:
    • 80 g cream cheese
    • 40 g butter
    • 120 g powdered sugar
    • 2 ml vanilla extract
    • pinch of salt 
  1. Whisk the dry ingredients in a large bowl, set aside.
  2. Whisk the liquid ingredients in another bowl until combined.
  3. Pour the liquid ingredients into the dry and whisk until combined. The batter should be thick (add more flour otherwise).
  4. Spread the batter in a pan (I use a 18.5 cm springform pan) and bake for 30--36 min, until a toothpick inserted into the center comes out clean. If the cake browns too quick, put an aluminum foil over it.
  5. When done, cool completely.
  6. Prepare the frosting as follows.
  7. In a large bowl (so that it doesn't escape) using a mixer with a paddle or a whisk attachment, beat the cream cheese and butter until smooth.
  8. Add the rest of the ingredients, beat on low for 30 seconds and then switch on high for 2 minutes. You can add more sugar to make the frosting thicker.
  9. Spread the frosting on the cooled cake and refrigerate for 30 minutes before serving.
Source: https://sallysbakingaddiction.com/2017/10/11/best-pumpkin-cake/

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