Welcome the fall season with this Spiced Pumpkin Nut Cake, a moist and flavorful dessert that combines the natural sweetness of pumpkin with the warm notes of cinnamon and the satisfying crunch of nuts.
Ingredients:
- 150 g pumpkin puree from your choice of pumpkin, such as Hokkaido or Butternut
- 150 g sugar for a sweet depth
- 2 eggs, the binders of our batter
- 100 ml sunflower oil for moisture
- 1 tbsp yogurt for a hint of tang
- 200 g all-purpose flour, the structure
- 1 tsp baking powder, the rise
- 1/2 tsp salt, the enhancer
- 1/2 tsp cinnamon, the spice of the season
- 75 g pecans or walnuts, roughly chopped, for texture
Instructions:
- Start by preheating your oven to 180°C. Grease or line a 19-20 cm baking pan to ensure a flawless release after baking.
- Cook and puree your chosen pumpkin until smooth—a canvas of autumn’s bounty.
- Whisk together the sugar and eggs until well combined. Add the pumpkin puree, yogurt, and sunflower oil, mixing to a homogenous liquid.
- In a separate bowl, sift together the flour, baking powder, salt, and cinnamon. Gradually fold this into the wet mixture, creating a harmonious batter.
- Embrace the crunch by folding in the chopped nuts, distributing them evenly through the batter.
- Pour the batter into your prepared pan, smoothing the top gently.
- Bake for 40-45 minutes, or until a skewer inserted comes out clean, indicating a perfectly baked cake.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust with powdered sugar and slice to reveal the spiced pumpkin interior laced with nuts.
This Spiced Pumpkin Nut Cake is a celebration of autumnal flavors that’s perfect for any occasion. Serve and enjoy a slice of cozy comfort. Bon appétit! 👩🏻🍳🎃🍰
