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Categories:
sugar cinnamon pumpkin flour ground walnuts cinnamon ginger cloves baking powder butter powdered sugar eggs natural yogurt
Viewed: 16 - Published at: 3 years agoIngredients
- 3/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- 1/2 pound pumpkin
- 1 cup flour
- 150 grams ground walnuts
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 2 teaspoons baking powder
- 1 1/2 sticks butter soft
- 3/4 cup powdered sugar
- 3 eggs
- 100 grams natural yogurt
Method
- Grease the pan and line with parchment paper (bottom and sides).
- Melt sugar over medium heat until caramel reaches dark amber color and all the sugar has melted.
- Remove from heat, stir in cinnamon and very carefully (caramel is extremely hot) pour caramel into prepared pan and swirl to evenly distribute the caramel. Set aside.
- Cut pumpkin into 0,2 inch wide sticks and place them on the caramel (wait until caramel hardens).
- For the cake:
- Mix dry ingredients and set aside.
- Cream butter and sugar until pale and fluffy.
- Add eggs one by one, mixing after each addition, then mix in yogurt.
- Sift in dry ingredients and mix until thoroughly combined.
- Transfer the batter to cake pan and bake for 50 minutes or until skewer inserted in the middle comes out clean.
- Cool on a wire wrack for 15 minutes and gently flip over, remove parchment paper and let cool completely.
