Pumpkin Cake
6 servings
30 minutes
Pumpkin cake is a cozy autumn treat that embodies the warmth of home baking. Its history is closely tied to European traditions of sweet pastry making with seasonal vegetables. The delicate pumpkin puree gives the batter softness and slight moisture, while the aromatic blend of cinnamon, nutmeg, and ground coriander adds depth to the flavor. This cake pairs perfectly with a cup of hot tea or coffee and can be served as a dessert or light snack. Its simplicity makes it accessible even for novice cooks, while its rich taste delights the most discerning gourmets. The vanilla hint and tender texture make it an indispensable choice for cozy family evenings and festive tea gatherings.
1
You can make pumpkin puree yourself. Steam the pumpkin, cool it down, mash it, and strain the excess liquid through a sieve or cheesecloth.
- Pumpkin puree: 1 glass
2
Cream the butter with sugar. Add the egg and beat.
- Butter: 2 tablespoons
- Sugar: 50 g
- Chicken egg: 1 piece
3
In a separate bowl, mix all the dry ingredients except for the baking soda.
- Cinnamon: 0.5 teaspoon
- Nutmeg: 0.5 teaspoon
- Ground coriander: 0.5 teaspoon
- Wheat flour: 1 glass
- Vanillin: pinch
4
Preheat the oven to 180 degrees.
5
Add pumpkin puree and flour mixture to the egg-butter mass.
- Pumpkin puree: 1 glass
- Wheat flour: 1 glass
6
Once the oven is heated, add baking soda to the sour cream, whisk thoroughly, and pour into the pumpkin batter. Bake for about 40-50 minutes.
- Baking soda: 0.5 teaspoon
- Sour cream: 2 tablespoons
