Recipe of Tasty Sweet Pumpkin Cake

Sweet Pumpkin Cake Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

These pumpkin cakes are almost too Any one of these impressive pumpkin cakes would be a sweet end to your fall dinner party, Halloween. The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible!

Here is the best “Sweet Pumpkin Cake” recipe we have found until now. This will be really delicious.

Ingredients of Sweet Pumpkin Cake

1. You need 30 grams of Unsalted butter.
2. It’s 15 grams of + 30 grams Sugar.
3. Take 1 pinch of Salt.
4. Prepare 2 tbsp of ☆Heavy cream.
5. You need 1 tbsp of each ☆Milk, condensed milk.
6. You need 2 tsp of ☆Rum.
7. It’s 160 grams of Kabocha squash.
8. Prepare 25 grams of Almond flour.
9. Make ready 1 medium of Egg.
10. You need 10 grams of ◎Cake flour.
11. Prepare 1 1/2 tsp of ◎Baking powder.
12. Prepare 1 dash of ◎Cinnamon powder (optional).
13. You need 1 of Walnuts, raisins etc. (optional).

Process is really simple and easy so give it a try.The Best Pumpkin Cake with Maple Cream Cheese Frosting.These pumpkin bars taste like pumpkin pie with a sweeter, slightly crunchy crust.They're slightly rich, so they're perfect after a big meal, and make the perfect bite.

Sweet Pumpkin Cake instructions

1. Take the skin, seeds and fibrous part off the kabocha squash, cut up and microwave until tender. Pass through a sieve, and measure out 160 g. Mix in 15 g of sugar..
2. Put the butter in a bowl and bring to room temperature. Bring the egg to room temperature too. If needed, line the cake tin you'll be using with parchment paper..
3. Start preheating the oven to 180°C. Sift the ◎ ingredients together. It's just a small amount so a tea strainer is handy for this..
4. Cream the butter until smooth with a whisk. Add the remaining 30 g of sugar and cream together well. When its light and fluffy, add in the salt..
5. Add all the ☆ ingredients in the order listed, then add the kabocha squash from step 1 (in 2 to 3 batches) and mix in. If you want to omit the rum, substitute a little milk. Mix in the almond flour..
6. Add the egg, and mix well again. You don't have to beat the egg in a separate bowl, just break it straight in. Next, sift in the ◎ ingredients and mix. You can just use a whisk for this..
7. Pour the batter into the cake tin, level out the surface, and bake in the preheated oven for about 30 minutes..
8. This is how it looks when it's done baking. The baking time is a guideline, so please adjust it to your oven..
9. Leave the cake covered until it settles and becomes easy to cut..
10. When it has cooled down, it will shrink a bit as shown..
11. Cut into easy to eat pieces and it's done. In the main photo above, I topped each piece with a mixture of cream cheese, heavy cream, and a little sugar, plus raisins etc..
12. Bonus: This is the same cake baked in a 15 x 15cm square tin. Baking time is 20 minutes. I added pumpkin seeds on top at step 7..
13. You can use honey instead of the condensed milk. I didn't use much butter, so I added the condensed milk to make the cake easier to cut into slices. Use whichever you like. However, if you use honey, the cake will brown a little faster, so be careful not to let it burn. This is one I made with honey, by the way..

It's sweet and salty and totally.This pumpkin pound cake is really moist and buttery soft with full of flavors.It will melt in your mouth.

This is a very easy cake made with canned pumpkin and yellow cake mix.Serve with vanilla ice cream or whipped cream.This pumpkin sheet cake is a legit pumpkin dream cake!It's so moist and fluffy and flavorful.This cake is AMAZING and delicious.