Pumpkin Coffee Cake
recipe

A moist and flavorful coffee cake that's best enjoyed a few days after baking. This delightful cake can also be made with apple sauce.
Preparation Time: Over 60 minutes
Serving Size: 10-12 pieces

Ingredients:

- 300 g pumpkin puree
- 200 g sugar
- 150 ml oil
- 3 eggs
- 250 g all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp salt
- 100 g nuts (e.g., walnuts) or raisins (optional)

Instructions:

1. Preheat the oven to 175 °C (350 °F). Grease and flour a cake pan.
2. In a bowl, mix together the pumpkin puree, sugar, and oil. Add the eggs one at a time, mixing well after each addition.
3. Add the dry ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, and salt) to the mixture and stir until smooth.
4. If desired, fold in the nuts or raisins.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake in the oven for about 50-60 minutes, or until the cake is golden brown and a toothpick inserted comes out clean.
7. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information (per 100 g):
- Energy: 320 kcal
- Protein: 4 g
- Fat: 15 g
- Carbohydrates: 45 g
- Sugar: 25 g
- Fiber: 2 g

Reviews: 3.09 (3950 reviews) ★★★★★ share