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Pumpkin Cake with Walnuts
Instructions
Cut the pumpkin into convenient pieces and peel off the skin. Grate it on the fine side of a grater, putting it into a separate bowl.
Whisk the eggs with the granulated sugar and vanilla.
Add a couple of tablespoons of sour cream and whisk again.
Pour in the prepared oil and mix well.
Squeeze the grated pumpkin well and add it to the whipped ingredients. Mix.
Mix the flour with the baking powder right in the bowl and sift it. Add it and knead the batter.
This is the batter you end up with.
Grease the tin with oil and pour in the prepared pumpkin batter. Spread it out carefully. Arrange pieces of walnut on top.
Bake at 180 degrees. Always check for doneness with a special skewer. The process usually takes about 50 minutes.
Take the pumpkin cake out and transfer it to a nice plate.Pumpkin cake with walnuts is a wonderful treat at any time of day. Serve it with freshly brewed black tea or aromatic coffee with milk. Enjoy your meal!
Tips
- 1
SQUEEZE THE JUICE OUT OF THE PUMPKIN – otherwise the batter will be "watery" and won't bake through in the centre. Use the juice for a smoothie or a fresh drink.
- 2
TOAST THE WALNUTS FIRST for 3-5 minutes in a dry pan – the aroma opens up and the flavour becomes brighter.
- 3
ADJUST THE SWEETNESS – 150 g of sugar is the "average" amount. For those with a sweet tooth, up to 180 g; for a diet, 120 g plus vanilla sugar.
- 4
CHECK DONENESS WITH A TOOTHPICK – dry means it's ready, wet means another 5-10 minutes. The same principle works for other pumpkin cakes.
FAQ
Which pumpkin should I choose? +
Sweet varieties with dense flesh: Hokkaido (small and orange), Muscat, Butternut, Gribovskaya Winter, Large-Fruited. They give natural sweetness and a rich orange colour. Avoid "fodder" varieties – they have fewer sugars and more water. As for size, a medium pumpkin is 2-3 kg, and the flesh should be bright orange. In autumn, buy local pumpkin from the garden – natural taste and aroma. In a shop, look for vacuum-packed pieces (already peeled). For a "quick option", use frozen pumpkin (thaw it in the fridge).
What can replace walnuts? +
Alternatives: roasted almonds (more delicate), hazelnuts (brighter aroma), cashews (mild flavour), pecans (sweetish, buttery), roasted peanuts (the most budget-friendly). Sunflower or pumpkin seeds work for a seasonal version. Desiccated coconut adds a "tropical" note. For a children's version, finely chopped nuts or none at all. Raisins or dried cranberries – add 50 g to the batter as a "replacement" for nuts. Pieces of dark chocolate give a "choco-pumpkin" version. Toast hazelnuts and pecans for 5-7 minutes in a dry pan – the aroma opens up two or three times more.
How long does the cake keep? +
At room temperature in cling film or a closed box – 3-4 days. In the fridge in a container – up to 5-7 days, but the cake becomes a little drier. Warm it for 10-15 seconds in the microwave to bring back its softness. In the freezer – up to 1 month wrapped in cling film. Thaw it at room temperature for 2 hours. If the cake has "dried out", serve it with tea so it softens, or make a "trifle": layers of cake plus cream plus berries. For "freshness" on day 2-3, put a slice of apple in the box – the fruit's moisture will "revive" the cake.
What to serve the cake with? +
A classic for an afternoon snack: with black or green tea, aromatic coffee with milk, cappuccino, or hot cocoa. With a berry fruit drink or compote – for children. Decorate it with icing sugar on top – attractive. With a scoop of vanilla ice cream – "warm cake plus a cold scoop". With honey – as a glaze on top. With whipped cream – a dessert presentation. For an "autumn" serving – with mulled wine or hot apple cider. On the road and at work – simply in its packaging, easy to carry. For a picnic – it doesn't crumble and is easy to divide into portions.
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