Delight in the simple pleasure of a pumpkin cake, offering a delicate flavor and a touch of pumpkin's natural sweetness. This easy-to-make treat blends the creamy richness of pumpkin puree with the perfect blend of spices, creating a cake that's both comforting and enticing. With a hint of cinnamon and the satisfying crunch of chopped pecans or walnuts, each bite is a harmonious symphony of flavors and textures. Enjoy a slice of this delightful pumpkin cake with a dusting of powdered sugar, a treat that's sure to please and impress. Perfect for sharing with loved ones or savoring alone, indulge in the warm embrace of this pumpkin-flavored delight.
Preheat your oven to 180°C and grease the baking pan (19-20 cm diameter) well or line it with parchment paper.
Cut the pumpkin into small pieces and cook until soft. Puree the pumpkin into a fine puree.
In a bowl, mix sugar and eggs well. Then add the pumpkin puree, plain yogurt, and vegetable oil, and mix thoroughly.
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.
Fold in the chopped nuts.
Pour the batter into the prepared baking pan.
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.
Allow the cake to cool in the pan for about 10 minutes before removing it from the pan.
Let the pumpkin cake cool completely on a wire rack.
Sprinkle with powdered sugar according to your preference and slice.
Recipe Video
Pumpkin Cake Questions
Yes, you can use canned pumpkin puree as a substitute for fresh pumpkin puree in this recipe. Make sure it's plain pumpkin puree without any added spices or flavors.
Absolutely! You can freeze the cake after baking, ensuring it's tightly wrapped to prevent freezer burn. Thaw in the refrigerator before serving.
Store any leftover pumpkin cake in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage.
Yes, you can definitely omit the nuts if you have an allergy or simply prefer the cake without them. The cake will still be delicious.
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. Just note that the texture and flavor may be slightly different.
