Hat and Bings
Pumpkin Cake with Cream Cheese Frosting
12 servings
분량15 minutes
활동 시간55 minutes
총 시간재료
1 2/3 cups fresh pumpkin puree (, I use this (Note 1)
15 oz / 425g canned pure pumpkin (, 1 can (Note 1)
4 large eggs (55-60g/2oz each), at room temperature )
1 2/3 cups white sugar (or caster/superfine sugar, Note 2)
1 cup vegetable or canola oil (or other neutral flavoured oil)
2 cups plain/all-purpose flour
4 tsp baking powder
2 tsp cinnamon powder
1 tsp cooking / kosher salt (Note 3)
6 oz / 180g cream cheese (block, at room temperature (Note 4)
1 cup / 225g unsalted butter (, softened)
1 tsp vanilla extract
4 cups soft icing sugar / powdered sugar (, sifted (Note 5)
1/3 - 1/2 cup maple syrup (don't be shy!)
1/2 cup pecans (, roughly chopped)
방향
Preheat oven to 180°C/350°F (160°C fan-forced). Spray and line a large pan around 9 x 13" / 23 x 33cm with baking paper with overhang. (Note 6)
Batter - In a large bowl, whisk together the eggs, sugar, oil and pumpkin. Add remaining ingredients and mix well.
Bake - Pour batter into prepared pan. Bake for 40 minutes or until a toothpick comes out clean.
Cool for 10 minutes before turning out onto cooling rack to cool completely (~ 2 hours) before frosting.
Frosting - Spread frosting on then use the back of a spoon to make swirly dents. Drizzle over maple syrup, concentrating on the dents to create maple syrup pools! Sprinkle with pecans. Then serve.
Frosting
Cream butter - Place the cream cheese and butter in a bowl. Beat for 2 minutes until smooth and fluffy.
Add the icing sugar in 3 batches, starting the beater on low after each addition to avoid a snowstorm. Once incorporated, turn the beater up to high and beat for 3 minutes or until the frosting is light and fluffy. Beat in vanilla. Use frosting immediately.
영양 정보
1회 제공량
116 g
칼로리
431 kcal
지방 전체
24.3 g
포화 지방
10.2 g
불포화 지방
-
트랜스 지방
-
콜레스테롤
67 mg
나트륨
348 mg
탄수화물 전체
52.3 g
식이섬유
1 g
총 당류
41 g
단백질
3.4 g
12 servings
분량15 minutes
활동 시간55 minutes
총 시간