Saturday, February 26, 2011

Pumpkin butter cake

Pumpkin butter cake

I saw some fresh organic pumpkin on the shelves when i doing marketing the other day, quickly grap one to bake a butter cake that i bookmarked earlier. I can't resist to a good butter cake!






















This recipe was adapted from Wendy (Table for 2 or more), since I don't have pumpkin seeds on hand, so i replace with almond slices instead. Also I reduce sugar amount as the pumpkin that i bought was quite sweet.

Pumpkin butter cake



The cake is dense and moist. I can't really taste the pumpkin, instead it taste more like a carrot cake.

Pumpkin butter cake


Pumpkin butter cake
*makes a 8” round cake
(recipe source: Wendy (Table for2 or more) with minor changes)


180gm sugar ( I reduce from original recipe 200g)
200gm butter
1/4tsp Vanilla essence
5 large eggs
300gm cake flour sifted together with 1 tsp double action baking powder (I changed to double action bp)
200gm soft steamed pumpkin flesh (use a fork to mash it)
Handful almond slices

1. Beat butter, sugar and vanilla until light and creamy.
2. Add in eggs one at a time, beating well after each addition.
3. Add in half of sifted flour, on low speed then beat until well combined.
4. Put in pumpkin, combine well.
5. Put in remaining flour and beat until just combined.
6. Pour batter into lined 8” round baking pan and sprinkle with almond slices.
7. Bake in a pre-heated oven at 180c for 50 minutes or until done when tested with a skewer.


Pumpkin butter cake



Happy Baking and Happy Weekend !!

42 comments:

Wen said...

Love the cake colour and moistness!

Spoon and Chopsticks said...

Hi Sonia. How are you? I've always wanted to bake a pumpkin cake. Yours looks really nice.

Aimei said...

What a beautiful orange hue! Wonder how pumpkin cake taste like? :)

鲸鱼蓝蓝蓝 said...

很爱那颜色,也觉得口感一定是超棒的:P

Little Inbox said...

Hmm...I can smell it! It has the perfect texture.

Miss Tam Chiak said...

WOW! u made me crave for pumpkin cake now! i would like to pick out the almond slices and eat it first! hehe

Umm Mymoonah said...

Oh! My, what a delicious looking cake. I just feel like having a slice, yummy yumm.

kitchen queen said...

excellent and mouth watering cake.

My Little Space said...

The colour looks nice & shine. Very lovely! Thanks for sharing & hope you're having a great weekend.
Best regards, Kristy

Nisrine, Dinners and Dreams said...

Sonia, the texture and color of this cake look beautiful. Perfect with some hot tea for breakfast.

Have a wonderful weekend!

The Sweetylicious said...

the texture look so soft and moist! YUMMY! (:

温馨小屋 said...

看起来很健康又好吃..

Min said...

I love butter cake, this looks very yummy :)

Premalatha Aravindhan said...

Yummy cake, luks very soft...

Jane Chew said...

Looks so yummy! Must try this as i just bought some cheap butter (99cents/block only). How nice if can harvest pumpkin fr my backyard now. Only flowering stage. Not yet fruiting :(

j3ss kitch3n said...

looks really soft and light! beautiful color too!

Anncoo said...

Love the color and your pumpkin cake looks very yummy :)

Federica said...

come sempre una super ricetta!!baci!

Coraine said...

Hi Sonia! =)
Are organic groceries expensive in malaysia?
I have pumpkin seeds and pumpkin now!! But no eggs,butter..and no time..haha!
I will bake this soon~ Yum yum yum!

Little Corner of Mine said...

Looks great, dense like a pound cake.

pigpigscorner said...

I tested Wendy's and it was really yummy! Yours looks so good too!

wendyywy @ Table for 2..... or more said...

Sonia,
Last time when I bought some organic pumpkins, I found them to be rather bland compared to the regular ones. Wonder why?
Maybe you can try again with regular market pumpkins. The pumpkins add great texture to the cake, but I won't say, pumpkins have an outstanding smell, which is why I used a vanilla pod with it.

Bakeling said...

At first , I thought that the pumpkin need to be cut into cubes and mixed in the butter and flour . After reading your recipe , I then realized that we need to steam the pumpkin before mixing it .

Learned something new now . Thanks .

Victor said...

Love the colour of the cake. Looks so moist! Thanks for sharing.

AngieYHL said...

sonia, like this, and look delicious

Ah Tze said...

Love your pumpkin cake! My son loves pumpkin, I always use butternut squash when I prepare his food, I find Japanese pumpkin will produce more orange to food.

divya said...

Yumm yumm, picture itself makes me hungry.

superstar racing said...

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Thank you!!Wang Han Pin(王翰彬)
From Taichung,Taiwan(台灣)

hanushi said...

This looks very tempting... I must bookmark this recipe. Thanks for sharing!

Pete said...

Hah, pumpkin make nice butter cake. Natural sweet taste from the pumpkin, yummy!

daphne said...

Gosh! I have to get over using pumpkin in sweets- i always associate pumpkin in more savoury dishes. This looks lovely! and what a way to add more veges in diet ;)

Ummi said...

Hi there! This cake looks really tempting...should try it one day...thanks for sharing!

Quay Po Cooks said...

Sonia, I love butter cake but have not tried adding pumpkin. Your pumpkin butter cakes looks great.

DG said...

So nicely baked, golden colour, soft & moist!

Colin Woon said...

This cake looks good, great photos too!

Btw, I like you new profile photos! :)

Jeannie said...

I was intending to bake this cake too and had bought the pumpking but my son used it to cook pumpkin soup! Haiz! Yours looks very good too, all the more reason for me to try this recipe

mr. pineapple man said...

the texture and the color looks so delicious!

苏联妈妈 said...

I wanna try out tis recipe..thanks for sharing.

Lorraine @ Not Quite Nigella said...

That looks wonderful! I love the pretty glowing shade and nice that it's all naturally coloured! :D

Hesti HH. said...

Makasih ya resepnya Sonia...aku sudah coba. Enak sekali. Teksturnya lembut dan dense...type cake kesukaanku. Apalagi menggunakan labu...hmmm yummiii...

Jobless Girl said...

Hi Nasi lemak Lover,

Wondering if I can steam this cake instead of bake it?

onncheng said...

Hi Sonia,

How to keep the almond slices crunchy all the time?

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