The last time I tried the pumpkin butter cake, it didn’t rise properly, resulting in a dense ribbon at the bottom of the cake.
After making Gleny’s Best Banana Bread last week, I had an inspiration and decided to try it out on the pumpkin butter cake.
It was a great success! 🙂
The revised recipe is as per below:
Pumpkin Butter Cake
makes one 9 x 9 inch square cake
- 400 grams unsalted butter, room temperature
- 400 grams granulated sugar
- 10 eggs (60 grams with shell)
- 3 tsp baking powder
- 2 tsp baking soda
- 550 grams all-purpose flour
- 1/4 tsp salt
- 3 tsp pure vanilla paste or extract
- 580 grams pumpkin, steamed and mashed
- 1/3 cup buttermilk
- Pumpkin seeds for sprinkling
- Preheat oven to 180 degrees C.
- Line and grease a 9 x 9 inch square baking pan.
- Sift flour, baking powder and salt in a large bowl.
- In a medium bowl, mix pumpkin with buttermilk until combined. Add baking soda and mix well.
- Cream butter for a minute in the mixing bowl then gradually add sugar. Beat for around 5 minutes until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla paste or extract.
- Add half of the flour and beat on low speed until just combined.
- Add all the pumpkin buttermilk mixture and beat until just combined.
- Add remaining flour and beat until combined. Scrape down sides of the bowl and beat for 30 seconds on medium-low speed to incorporate all ingredients.
- Pour batter into prepared baking pan. Sprinkle pumpkin seeds on top of the cake.
- Bake for 1 hour 45 minutes or until cake is done. Cover the top of the cake loosely with aluminum foil around 20 minutes into baking. Cake is done when bamboo skewer comes out clean.
- Cool cake for 10 minutes before turning out to cool completely on metal rack. Cut cake when completely cool.
Note: The cake does rise quite a bit and on rising, some parts of the cake may not have pumpkin seeds. So about half-way through baking, I took the cake out to sprinkle more pumpkin seeds on the parts that did not have any.
The cake is moist and soft with a stronger hint of pumpkin than the previous recipe.
It is important to cut the cake only when it is cool. I was impatient and cut the cake when it was still quite warm. The result is a badly cut cake and the slices crumbled easily.
This recipe is a keeper. I believe it would work with the roasted chestnut cake too! Wahaha. 🙂