The PUMPKIN CAKE, in its Italian version, is a traditional cake from many areas, especially the northern regions, characterized by the presence of pumpkin in the batter. It’s a tasty and very pleasant cake that keeps natural moisture and sweetness, making it suitable to be served for breakfast, as an afternoon snack, or even as a decadent dessert at the end of a meal, perhaps served with a chocolate sauce.
This is a very easy oven-baked dessert to prepare, as you’ll see, provided you follow the few instructions I give you. First of all, of course, you should choose a good pumpkin — sweet and flavorful. I always lean towards Mantuan pumpkin, a true staple, which keeps a firm flesh and a bright color even after baking, in addition to its unmistakable aroma. As you can see, I chose a recipe without butter, using oil, yogurt and potato starch to make the batter soft and indulgent.
Fairly light, then, but rich in flavor and goodness.
SEE OTHER DELICIOUS PUMPKIN DESSERTS:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 344.64 (Kcal)
- Carbohydrates 49.88 (g) of which sugars 24.29 (g)
- Proteins 6.56 (g)
- Fat 14.81 (g) of which saturated 2.25 (g)of which unsaturated 11.80 (g)
- Fibers 1.09 (g)
- Sodium 41.66 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10 oz Mantuan pumpkin (peeled) (weight after cleaning, about 1 1/4 cups)
- 3 eggs (medium, at room temperature)
- 3/4 + 1 tbsp cup granulated sugar ((about 160 g, 5.6 oz))
- 7 tbsp sunflower seed oil ((about 100 g, 3.5 oz))
- 2/3 cup plain yogurt ((about 150 g, 5.3 oz))
- 1 tsp vanilla extract
- 1 2/3 cups all-purpose flour ((about 200 g, 7 oz))
- 6 tbsp + 1 tsp tbsp potato starch ((about 50 g, 1.8 oz))
- 1 sachet baking powder for desserts
Tools
- 1 Bundt pan (ring cake pan) 7 – 8 in
- Electric beaters
- 1 Bowl
- 1 Saucepan
Steps
The preparation of the PUMPKIN CAKE is really very easy and quick.
First, clean the pumpkin by removing the skin and seeds. You should obtain about 10 oz (about 1 1/4 cups) of pumpkin flesh. Then cut it into cubes and boil it in boiling water for 6-8 minutes, just long enough to soften it. Drain it, purée it until smooth and let it cool.
In a bowl place the eggs with the sugar. Whip them with the beaters until you obtain a light and frothy mixture.
Add the sunflower oil in a thin stream, the yogurt (not straight from the fridge) and the vanilla extract or, alternatively, lemon zest. Once the liquids are fully incorporated, add the sifted dry ingredients.
Mix well and add the now-cooled pumpkin purée. Work the batter until smooth and homogeneous and pour it into a 7-8 in diameter pan prepared with butter and flour.
Bake the pumpkin cake in a preheated, conventional (static) oven at 356°F and bake for 45-50 minutes. I recommend checking doneness after the first 40 minutes, especially if you are using a shallower pan, with the classic toothpick test.
Once baked, turn off the oven and leave the cake inside for another 5 minutes with the door slightly ajar.
Then remove it from the oven and let it cool completely before unmolding.
When serving, dust the pumpkin cake generously with powdered sugar.
TIPS AND STORAGE
I used a rather narrow and tall bundt pan, so the baking times are quite long. You can use a regular cake pan and check doneness after the first 35 minutes.
You can flavor the cake with a teaspoon of cinnamon, which pairs perfectly with pumpkin.
You can flavor the cake with a teaspoon of cinnamon, which pairs perfectly with pumpkin.
Store the pumpkin cake at room temperature for 1 day. Afterwards, especially if it’s warm at home, keep it in the fridge, well covered, so it doesn’t develop mold.
Store the pumpkin cake at room temperature for 1 day. Afterwards, especially if it’s warm at home, keep it in the fridge, well covered, so it doesn’t develop mold.
