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Pumpkin cake with walnuts
While pumpkin confidently reigns, it is the perfect time to make delicious homemade pastries from it. Particularly delightful will be the pumpkin cake with walnuts on your table, which features a pleasantly moist texture. Bright flecks of pumpkin are skillfully woven into the tender batter, creating an unforgettable autumn atmosphere at the table. Making it is simply a pleasure.
Ingredients
Show ingredients
- fresh pumpkin – about 500 g (drained);
- chicken eggs (medium size) – 2 pcs;
- wheat flour (already sifted) – 250 g;
- sour cream (15%) – 2 tablespoons;
- granulated sugar – about 150 g;
- vanilla sugar;
- baking powder – about 1 tablespoon (without a heaping top);
- odorless vegetable oil – 50 ml;
- walnuts.
Preparation
- Cut the pumpkin into convenient pieces and remove the skin. Grate it on the fine side of the grater, placing it in a separate container.
- Whisk the eggs with the granulated sugar and vanilla with a whisk.
- Add a couple of tablespoons of sour cream and whisk again.
- Pour in the prepared oil. 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. Add and knead the dough.
- Here is how it turns out in the end.
- Grease the form with oil and pour the prepared pumpkin batter into it. Spread it carefully. On top, place the pieces of walnuts.
- Bake at 180 degrees. Be sure to check doneness with a special stick. Usually, this process takes about 50 minutes.
- Take the pumpkin cake out and transfer it to a beautiful plate.
Pumpkin cake with walnuts is a wonderful treat for any time of the day. It can be served with freshly brewed black tea or aromatic coffee with milk.
