Baking with pumpkin has long ceased to be something strange in our country, although it is most common to associate it with the autumn months and even winter. But this fantastic vegetable can give us a lot of play throughout the year, and there is life beyond the typical American pumpkin pie. This pumpkin cake recipeFurthermore, it is very useful, since we do not have to roast or cook the pumpkin beforehand to prepare it.
In my house they call me the crazy pumpkin lady because it’s rare that I don’t cook something with them in a week. It drives me crazy when it comes to sweets, whether it’s making a cake, cookies, muffins or a pumpkin cheesecake. Today’s cake follows a recipe from Jul’s Kitchen in which raw pumpkin is added to the dough, providing a different flavor, with a very juicy and light crumb.
If you have the pumpkin pie spice mix, you can add it to give it even more of an autumn aroma, and if you have leftover vegetables and don’t want to overdose on sweets, don’t hesitate to prepare a pumpkin cream.
Preheat the oven to 180ºC. Melt the butter and set aside. Grease a round mold with butter and sprinkle flour on top. Tap it upside down to discard any excess flour.
The pumpkin can be grated by hand, although it is much faster to chop the chopped meat with a chopper or food processor. Mix well with the yogurt and set aside.. Beat the eggs with the brown sugar using a whisk until you get a thick and fluffy mixture. Add the melted butter with the vanilla and beat a little more.
Add the pumpkin mixture with yogurt and mix. Sift the flour with the cornstarch, yeast, salt and cinnamon on top. Work the entire dough with a spatula or large spoon, following soft and enveloping movementsuntil there are no dry patches left.
Fill the mold, distributing the dough well over the entire surface, and bake on a rack for about 55-60 minutes. If you have a very powerful oven and the mold is dark, it is better to lower the temperature to 175ºC after the first half hour. Wait a few minutes outside the oven, unmold and let cool completely on a rack. Decorate with icing sugar.
Zenker 230º Pastry Mold for donuts and sponge cakes, Removable 24cm Round Two Steel Bases with Teflon Non-Stick Coating, MAX. 230ºC, 24×6.5cm, Black, 1 unit, 24 cm
*Some prices may have changed since the last review
## What to accompany pumpkin cake with
This Pumpkin biscuit It is a delight to enjoy for breakfast, snack time or with after-dinner coffee. It can be a luxury dessert if we also accompany it with a vanilla sauce, ice cream or simply whipped cream and a little fresh fruit. In the heat it is better to keep it well covered in the refrigerator.
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