Mini pumpkin cake tutorial :)
Pumpkin Cake - with cream cheese maple frosting
Recipe below ⬇️⬇️⬇️ or PRINT:
Nothing gives cakes that warm orange glow and soft springy texture like pumpkin! Perfectly spiced, and there is no better frosting than cream cheese except when you add a big drizzle of maple syrup as well! - N x ❤️
Pumpkin Cake
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CAKE:
4 large eggs at room temp (55-60g/2oz each)
1 2/3 cups white sugar (350g)
1 cup vegetable oil (or canola)
15 oz / 420g can pure pumpkin, or 1 2/3 cups (400g) mashed fresh pumpkin* (BETTER FLAVOUR)
2 cups flour, all-purpose/plain (300g)
2 tsp cinnamon powder
4 tsp baking powder
1 tsp cooking/kosher salt (or ½ tsp table salt)
Frosting:
6oz/180g cream cheese, at room temperature
2 sticks / 225g / 1 cup unsalted butter, softened
1 tsp vanilla extract
4 cups (480g) confectionary / icing sugar (sifted if clumpy)
1/3 cup maple syrup, for drizzling
½ cup chopped pecans
DIRECTIONS
1. Preheat oven to 350F / 180C (160C fan).
2. Spray and line a 9 x 13 / 22 x 33cm pan with paper, with overhang.
3. In a large bowl, whisk together the eggs, sugar, oil and pumpkin. Add remaining ingredients, whisk until smooth. Pour into prepared pan, bake 40 min or until skewer inserted comes out clean. Cool 10 min then use paper overhang to lift onto cooling rack. Cool completely before frosting – use a spoon to make swirls for puddles of maple syrup. Sprinkle with pecans then dive in!
4. Frosting: Beat cream and cream cheese until smooth. Beat in icing sugar in 3 lots, starting on low at first to avoid snow storm. Beat in vanilla then beat on high speed 2 – 3 min until fluffy. Use immediately. (If using a stand mixer, use the paddle attachment)
* I make this with fresh pumpkin because canned pumpkin is not readily accessible in Australia, and it tastes better. Use 1 kg / 2 lb pumpkin, peel, deseed, cut into chunks then boil for 15 min until soft. Drain well in colander for 15 min (otherwise will be watery), then blitz to puree. Measure out 1 2/3 cups, use at room temp.
How To Make Pumpkin Cake | Dessert People
How To Make Pumpkin Cake | Dessert People
Want a simple, easy, delicious fall treat you can make with one bowl and pantry ingredients? Guest Yossy Arefi -- photographer, food stylist, and author of the brilliant cookbook Snacking Cakes -- shows us a simple loaf cake that will fulfill all your baking desires. Join us on this latest episode of Dessert People!!!
Find Yossy on Instagram:
#ClaireSaffitz #PumpkinCake #Pumpkin
Pumpkin Olive Oil Cake
1 cup (200g) light brown sugar
2 large eggs
1 cup (230g) pumpkin puree
½ cup (120ml) olive oil
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
1/8 teaspoon ground allspice
A few grinds of black pepper
½ teaspoon kosher salt
1½ cups (190g) all-purpose our
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons chopped toasted pepitas (optional)
Maple Olive Oil Glaze
1 cup (100g) confectioners’ sugar
2 tablespoons olive oil
2 tablespoons maple syrup
1 to 2 tablespoons hot water
Pinch of kosher salt
Chopped pepitas (optional)
Flaky salt (optional)
For The Full Recipe:
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Pumpkin Cake | Sally's Baking Recipes
Learn how to make perfectly spiced, rich, and moist pumpkin cake topped with luxuriously creamy and tangy cream cheese frosting. It’s simply the best pumpkin cake I’ve ever had.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #pumpkincake
• More of Sally's baking recipes:
Pumpkin Cake & Muffins: Oil-free, Wheat-free, Refined Sugar-free
INGREDIENTS
Wet:
1 cup pumpkin puree
2 flax eggs (2 tbsp ground flax mixed with 4 tbsp water)
⅔ cup date syrup
½ cup plant milk
1 tbsp apple cider vinegar
1 ½ tsp vanilla
Dry:
2 ¼ cups oat flour
1 ½ cups almond flour
2 tsp baking powder
½ tsp baking soda
1/4 tsp salt
1 ½ tsp cinnamon
½ tsp ground ginger
⅛ tsp cloves
¼ tsp nutmeg
INSTRUCTIONS
Preheat oven to 350.
Line a 9” pan with parchment paper. Use 12 cup muffin pan for muffins.
COMBINE THE DRY INGREDIENTS
To a mixing bowl add oat flour, almond flour, baking powder, baking soda, and salt. Mix to combine.
COMBINE WET INGREDIENTS
In a separate bowl combine pumpkin puree, date syrup, flax eggs, apple cider vinegar, and vanilla extract. Mix to combine.
COMBINE WET AND DRY INGREDIENTS
Pour the wet ingredients into the dry ingredients and mix to combine.
GET READY TO BAKE
Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. For muffin, fill muffin cups 3/4 full and test for readiness after 20 minutes.
FINISH THE CAKE
Once the cake has cooled completely, spread frosting ( Recipe Below) onto the cake, and sprinkle with cinnamon.
Enjoy!
White Sweet Potato Frosting
2 small white sweet potatoes (baked)
2 medjool dates
1 tbsp cashew butter or tahini
2 tsp vanilla extract
1/2 cup plant milk (or adjust to consistency)
Add all the ingredients to a blender and blend until smooth.
Pumpkin Pound Cake | How To Make Pumpkin Pound Cake | Pound Cake Recipe
This pumpkin pound cake is really moist and buttery soft with full of flavors.It will melt in your mouth.Process is really simple and easy so give it a try.
#pumpkinpoundcake #poundcake #pumpkincake #manjarisrecipe #pumpkinrecipe #cake
Ingredients:
.egg 2(room temperature)
.butter 100g (room temperature)
.flour 1 cup and 2 tbsp or 150g
.sugar 1/2 cup or 85g
.pumpkin puree 1/3 cup or 100g
.milk 1 tbsp
.baking powder 1/2 tsp
.baking soda 1/4 tsp
.ground cinnamon 1/2 tsp
.vanilla essence 1/2 tsp
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