There’s no better way to welcome fall than adding pumpkin to your meal plan. As a first time ever, I made my debut in pumpkin cake land. Even though I love pumpkin soup in the fall, I never really tried a pumpkin cake, so I wasn’t really sure whether I’d like it or not. This is also why I decided to go for a pumpkin cake instead of the traditional pumpkin pie which already looks a little bit more intense. And what should I say, I guess I made the right decision as this cake turned out super fluffy, moist and with just the right amount of pumpkin flavor. The only downside though: I can barely stop eating it!
- 125 g flour
- 2 eggs
- 60 g sugar
- 60 g butter
- 60 g powdered sugar
- 1 pkg vanilla sugar
- 1/2 tsp cinnamon
- 25 ml milk (I used oat milk)
- 125-170 g pumpkin puree (add more or less depending on your personal preference)
- 1/2 pkg baking flour
- Make sure all ingredients are room temperature. Separate egg yolk and white. Mix egg white until half stiff, then add sugar and mix until stiff.
- Mix butter, egg yolks and powdered sugar until smooth. Add cinnamon, milk, vanilla sugar and blend. Then add pumpkin puree, blend again. Add flour and baking powder and mix until smooth.
- Gently fold in the egg white foam and place into cake pan. Let it bake at 180°C for about 20-30 minutes (depending on oven and cake pan size).