Saturday, November 21, 2009

Pumpkin Cinnamon cake.

Who wouldn't want to enjoy the festive treats with the holiday season round the corner. If you are in search of recipes to incorporate veggies in a picky eater's diet this is a sweet way to sneak in pumpkin. A hint of cinnamon helps to cover up the typical pumpkin taste.
Ingredients :
1 cup all purpose flour , 2 cup sugar , 3/4th tspn cinnamon ,
3/4th cup store bought pumpkin puree , 1/2 tspn baking soda ,
1 tspn baking powder , 1 tspn vanilla extract ,
1/4th tspn salt , 1/4th cup pecan halves ,
4 eggs , 1 stick of unsalted butter .
Procedure :
Pre-heat the oven at 375 degrees.
Grind 2 cups sugar to fine powder . Sift the all purpose flour , sugar , salt , baking soda , baking powder and cinnamon together 3 times. This helps to remove all the lumps and makes the cake light and fluffy. Whip 4 eggs and add vanilla extract , room temperature unsalted butter and the pumpkin pulp. Mix well. Fold in the wet ingredients with the dry ones part by part. Once the batter is smooth add the pecan halves
Grease the baking pan with butter and dust a little flour over it. This prevents the cake from sticking to the baking pan. Pour in the batter and spread it evenly ensuring no air bubbles remain. Bake at 375 degrees for 20-25 minutes or until the toothpick comes clean.
Let the cake get to room temperature and turn it over on to the serving platter. Dust in some powdered sugar over the top of the cake . Slice it into pieces and the cake is ready to serve.


Nandini Chhatre said...

Seems yummy. Can I try this in a microwave? Don't have the regular oven.

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