Pumpkin Cake

Directions

1. 1

   Preheat your oven to 180°C and grease the baking pan (19-20 cm diameter) well or line it with parchment paper.

   
2. 2

   Cut the pumpkin into small pieces and cook until soft. Puree the pumpkin into a fine puree.

   
3. 3

   In a bowl, mix sugar and eggs well. Then add the pumpkin puree, plain yogurt, and vegetable oil, and mix thoroughly.

   
4. 4

   In a separate bowl, combine flour, baking powder, salt, and cinnamon. Add the flour mixture to the pumpkin mixture and gently fold until a smooth batter forms.

   
5. 5

   Fold in the chopped nuts.

   

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

• Double ceramic non-stick, PFAS-free
• Aluminized steel with a 10-year guarantee
• 1 year Baking Course + E‑Book included

Baking Set + Baking Course & E-Book · 89,90 €

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1. 6

   Pour the batter into the prepared baking pan.

   
2. 7

   Bake the cake in the preheated oven for about 40-45 minutes or until a toothpick comes out clean when inserted into the center of the cake.

   
3. 8

   Allow the cake to cool in the pan for about 10 minutes before removing it from the pan.

4. 9

   Let the pumpkin cake cool completely on a wire rack.

5. 10

   Sprinkle with powdered sugar according to your preference and slice.