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Categories:
pumpkin puree light olive oil eggs sour cream cinnamon nutmeg allspice ground cardamom brown sugar white sugar flour baking soda salt hazelnuts nutella chocolate hazelnut spread sour cream powdered sugar milk
Viewed: 36 - Published at: 8 years agoIngredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 12 cup light olive oil
- 2 large eggs
- 12 cup sour cream (or yogurt)
- 14 teaspoon cinnamon
- 14 teaspoon nutmeg
- 14 teaspoon allspice
- 14 teaspoon ground cardamom
- 12 cup packed brown sugar
- 12 cup white sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 12 teaspoon salt
- 1 cup chopped hazelnuts, toasted (optional)
- 1 cup nutella chocolate hazelnut spread
- 14 cup sour cream (or yogurt)
- 1 13 cups powdered sugar
- milk (to thin) or cream (to thin)
Method
- Preheat oven to 350F.
- In a large mixing bowl, combine the pumpkin, oil, eggs, sour cream, sugars and spices.
- Make sure everything is well combined.
- In a separate small bowl whisk together the flour, soda and salt.
- Fold the dry ingredients into the wet, mixing just until combined.
- Fold in the hazelnuts, if using.
- Spread the batter evenly in a lightly greased 9 inch springform pan.
- Bake for about 50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it.
- Cool briefly before removing from the pan.
- Make the frosting by mixing together the Nutella, sour cream and powdered sugar.
- Add just enough milk or cream for a spreadable consistency.
- Add a little more powdered sugar if the frosting seems too thin.
- Spread on the completely cooled cake.
