Pumpkin Cake Recipe With Butter

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Pumpkin Cake Recipe With Butter

Pumpkin Butter Cake – About 2 years ago, I shared a butter cake recipe. That cake has been very popular from where I live and it’s a cake that no one can resist. Since fall is around the corner for most places, I’m sure you’ll like a cake that goes with the fall theme, it’s good to make a pumpkin cake in butter cake version. This recipe and cake came out exact same texture as my all-time favourite butter cake texture. It’s so moist and the mixture of pumpkin and butter flavour is just amazing. There is no secret and trick as it’s so easy to make. Don’t hesitate just because of that big chunk of butter, I can assure you that there is no regret making this cake. I hope you’ll be inspired. Enjoy!

FOR FULL RECIPE, please visit my blog at gracioustreatz.wixsite.com/bakewithlove/pumpkin-butter-cake

FOR EGGLESS VERSION
video will be uploaded next, stay tuned

Ingredients:
I’m using 6×6 inch pan
Prepare about 110g fresh pumpkin, cut into chunks

226g [1 cup] unsalted butter, softened
75g [¼ cup + 2 tbsp] white sugar
75g [¼ cup + 2 tbsp] brown sugar
110g [½ cup] fresh pumpkin, mashed or puree
3 eggs (about 56g each without shell)
1 tsp vanilla extract
200g [1½ cup + 3 tbsp] cake flour
½ tsp baking powder
¼ tsp nutmeg powder
⅛ tsp clove powder
¼ tsp salt
15g [1 tbsp] milk

Instructions:
1. Cut the fresh pumpkins into chunks and place them in a heat proof bowl. Steam them for about 10 minutes or until they are really soft. Test with fork and if the fork can dive in effortless, they are good. Mash them with a masher thoroughly to ensure no lumps. Set aside to cool before use.
2. Cut up the butter in cubes so that they can be softened easily. Place them in a large bowl.
3. Sift all the dry ingredients. Set aside.
4. Add both white and brown sugar into the softened butter*. Mix on high speed for about 2 minutes until creamy and fluffy.
*Note: Make sure the butter is softened, not hard and not melting condition. If you think they are runny and melting, pop it back into the fridge for a few minutes until the butter is just softened.

5. Add in the mashed pumpkin. Continue mixing until well combined.
6. Add in the vanilla extract and mix until combined.
7. Add in the eggs, one at a time. Mix on low and medium speed to combine them.
8. Add in the sifted dry ingredients in two batches. Use a spatula to fold in until combined, do not over mix.
9. Transfer the batter into a 6×6 inch pan, greased and lined with parchment paper.
10. Bake at preheated oven 160°C / 320°F for 60 min or until the inserted skewer comes out clean.
11. Remove the cake from the pan when it came right out from the oven.
12. You can serve immediately while it’s hot or you can let it cool completely.

STORAGE TIPS:
1. You can keep in airtight container in room temp for 2 days. On the 3rd day, keep in airtight container and store in fridge.
2. It will be a little hardened when it comes out from fridge, just leave in room temp for about 30 minutes before consuming, the texture will be softened again.

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Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or. Y’all didn’t know you needed this. Method step 1 heat oven to 180c/fan 160c/gas 4.

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