The world’s best pumpkin cake
29.9.2016
Translation: Jessica Johnson-Ferguson
Well hello there autumn! Days are getting shorter, nights are getting colder and leaves are gradually changing colour and presenting themselves in a beautiful palette of orange.
Personally, I love this beautiful time of year – even those wet and dreary days. They make my home feel even warmer and cosier, especially when the air is filled with the smell of cake. That’s what I call perfect autumn life.
This recipe for pumpkin cake is a tiny bit time-consuming as the pumpkin needs to be pre-cooked and pureed. However, the puree is what makes this cake irresistibly soft and tender. Add a sprinkling of cinnamon and you’ve got the number 1 autumn cake.
You can use any pumpkin that’s suitable for baking. Look out for labels that say “for cakes” or “for baking”. If there are no labels and you’re in doubt: the famous butternut always works.
Ingredients
For a 26cm springform cake tin
Directions
Enjoy and have a wonderful autumn!
Items that might come in handy for this recipe
More recipes by lalaSophie
This full-time mum and video editor has been rattling those pots and pans since 2012 when she started her baking blog lalaSophiebackt.ch. She loves all things sweet and colourful.
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