Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, pumpkin cake. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired.
Pumpkin Cake is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Pumpkin Cake is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook pumpkin cake using 20 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Pumpkin Cake:
- Take Cake
- Get 227 g all-purpose flour
- Make ready 150 g granulated sugar
- Prepare 50 g brown sugar
- Make ready 5 g (1 tsp) baking soda
- Get 2 g (1 tsp) ground cinnamon *note on step #3
- Make ready 1 g (1/2 tsp) ground ginger *note on step #3
- Prepare 0.5 g (1/4 tsp) ground nutmeg *note on step #3
- Make ready 0.5 g (1/4 tsp) ground cloves *note on step #3
- Make ready 3 g (1/2 tsp) table salt
- Prepare 2 eggs
- Get 110 g vegetable oil
- Prepare 80 g water
- Make ready 1 tsp vanilla extract
- Take 170 g pure pumpkin puree
- Get Cream cheese topping
- Prepare 85 g cream cheese, room temperature
- Get 27 g granulated sugar
- Prepare 2 g (3/4 tsp) all-purpose flour
- Take 5 g (1 tsp) milk
This pumpkin cake is full of fall flavors, and it is easy enough for a beginner baker to make. An unfrosted pumpkin cake can sit out covered at room temperature like most other cakes. We recommend refrigerating an iced one, however. A cold pumpkin cake is a very delicious pumpkin cake!
Instructions to make Pumpkin Cake:
- Youtu.be/7Wdg6c5X7KU
- Cream cheese topping: smoothen the cream cheese until soft with a spatula. Add the rest of the ingredients and mix well. Transfer into a piping bag equipped with a round piping tip (Mine was 0.8 cm in diameter). Set aside for later use.
- Cake: In a medium bowl, whisk together flour, both types of sugar, baking soda, salt, and all of the ground spices until combined. (All of the ground spices can be substituted with 2 teaspoons of pumpkin pie spice if available).
- In another medium bowl, whisk together the rest of the wet ingredients.
- Pour the wet mixture into the dry mixture. Stir and mix just until combined. Do not overmix because it will develop gluten and toughen the cake.
- Transfer the batter into an 8" (20 cm) square baking pan lined with parchment paper. Spread it evenly using a spatula. Pipe a grid pattern across the top with the cream cheese topping.
- Into a preheated oven at 350°F (180°C, bake for 30 – 35 minutes or until a toothpick inserted into the center comes out clean. Remove from the pan and let cool completely, then serve.
Homemade pumpkin cake requires basic ingredients. I actually use these same exact ingredients for my favorite pumpkin bars, too. Flour: All-purpose flour serves as the base. We use sturdy all-purpose flour instead of cake flour in this recipe because of the thick, wet batter. This pumpkin earthquake cake cracks and sinks throughout the top to reveal a yummy cheesecake filling.
So that is going to wrap this up for this special food pumpkin cake recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
