Cake Streusel Pumpkin Spice
Portion (s):
16
preparation:
20 min
cooking time:
1:45
Directions:
oven
For the mashed potatoes, cut the pumpkin pulp into pieces and cook in the microwave at maximum intensity for 10 minutes. Puree in a food processor. Or cook pumpkin chunks (with rind) in a preheated 300 ° F (150 ° C) oven for 2 hours. Peel and puree in a food processor.
INGREDIENTS
Pumpkin Cake
1 cup (250 mL) softened butter
3 cups (750 ml) packed brown sugar
4 eggs
1 c. to tab (15 ml) vanilla
3 cups (750 mL) flour
2 c. tsp (10 ml) baking powder
1 c. tsp (5 mL) salt
1 c. tsp (5 ml) ground nutmeg
1 c. tsp (5 ml) ground cinnamon
1/2 c. tsp (2 mL) ground ginger
1/2 c. tsp (2 mL) ground cardamom
1/4 c. tsp (1 mL) ground cloves
1/4 c. tsp (1 ml) of sodium bicarbonate
1/2 cup (125 mL) chopped walnuts, toasted
1 1/2 t (375 mL) pureed pumpkin house
or
1 box 14 oz (398 ml) pumpkin puree
streusel topping
T 1/3 (80 ml) flour
1/4 t (60 ml) packed brown sugar
1/4 c. tsp (1 ml) ground cinnamon
1/4 t (60 ml) cold butter, diced
1/2 cup (125 mL) chopped walnuts, toasted
PREPARATION
Preparation of cake
1 Butter the bottom and sides of a tube pan with removable bottom 10-inch (25 cm) in diameter. Line the bottom with parchment paper. Book. In a bowl, using an electric mixer, beat butter and brown sugar until the mixture is inflated. Add eggs, one at a time, beating well after each addition. Add vanilla beating.
2 In another bowl, combine flour, baking powder, salt, nutmeg, cinnamon, ginger, cardamom, cloves and baking soda. Add walnuts and mix. Add the dry ingredients to the butter mixture in three batches, alternating twice with pumpkin puree. Pour the batter into the pan reserved.
Preparation of the filling
3 In a small bowl, combine flour, brown sugar and cinnamon. Add the butter and, using a pastry blender or two knives, work preparation until it has the texture of coarse crumbs. Add walnuts and mix. Sprinkle top of cake with streusel topping.
4 Bake in center of preheated oven at 325 ° F (160 ° C) for about 1 hour 45 minutes or until the streusel is golden brown and a toothpick inserted in center comes out clean. Put the pan on a rack and let cool for 15 minutes. Place the blade of a knife around the edge of the cake (but not around the fireplace) to remove it from the mold. Remove cake from pan by pushing the removable bottom of the pan, place it on the grill and let cool completely. Place the blade of a knife around the periphery of the stack to break the cake. Using a wide spatula, lift the cake and carefully remove the parchment paper.
You can make the cake in advance and wrap in plastic wrap. It will keep up to 1 week at room temperature and up to one month in the freezer, wrapped in heavy duty aluminum foil.
NUTRITION FACTS
Calories: 468 / serving; Protein: 6 g / serving;
Fat: 21 g / serving; Carbohydrates: 67 g / serving;
Fibre: 2 g / serving;
ليست هناك تعليقات:
إرسال تعليق