Cinnamon Pumpkin Cake

45 mins
Serves 1
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Directions

  1. 1Prepare the batter: Beat eggs, sugar, and vanilla until creamy. Stir in oil, melted butter, and butternut squash purée. Add the cream.
  2. 2Prepare the batter: Beat eggs, sugar, and vanilla until creamy. Stir in oil, melted butter, and butternut squash purée. Add the cream.
  3. 3Prepare the batter: Beat eggs, sugar, and vanilla until creamy. Stir in oil, melted butter, and butternut squash purée. Add the cream.
  4. 4Mix flour and baking powder, then fold into the batter.
  5. 5Mix flour and baking powder, then fold into the batter.
  6. 6Mix flour and baking powder, then fold into the batter.
  7. 7Take 6–7 tablespoons of the batter and mix with brown sugar, melted butter, cinnamon, and cream to create the cinnamon swirl mixture.
  8. 8Take 6–7 tablespoons of the batter and mix with brown sugar, melted butter, cinnamon, and cream to create the cinnamon swirl mixture.
  9. 9Take 6–7 tablespoons of the batter and mix with brown sugar, melted butter, cinnamon, and cream to create the cinnamon swirl mixture.
  10. 10Prepare the pan: Line a loaf pan with parchment paper. Pour in the plain batter first, then add the cinnamon batter on top. Use a fork to swirl it through the batter to create a marble effect.
  11. 11Prepare the pan: Line a loaf pan with parchment paper. Pour in the plain batter first, then add the cinnamon batter on top. Use a fork to swirl it through the batter to create a marble effect.
  12. 12Prepare the pan: Line a loaf pan with parchment paper. Pour in the plain batter first, then add the cinnamon batter on top. Use a fork to swirl it through the batter to create a marble effect.
  13. 13Bake at 175–180 °C (350–355 °F) for about 45–50 minutes.
  14. 14Bake at 175–180 °C (350–355 °F) for about 45–50 minutes.
  15. 15Bake at 175–180 °C (350–355 °F) for about 45–50 minutes.
  16. 16Let the cake cool completely.
  17. 17Let the cake cool completely.
  18. 18Let the cake cool completely.
  19. 19For the frosting, mix powdered sugar with a little water and drizzle over the cooled cake.
  20. 20For the frosting, mix powdered sugar with a little water and drizzle over the cooled cake.
  21. 21For the frosting, mix powdered sugar with a little water and drizzle over the cooled cake.
  22. 22Slice and enjoy the cinnamon pumpkin cake.
  23. 23Slice and enjoy the cinnamon pumpkin cake.
  24. 24Slice and enjoy the cinnamon pumpkin cake.

Ingredients

  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 150 g sugar
  • 150 g sugar
  • 150 g sugar
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 100 ml oil
  • 100 ml oil
  • 100 ml oil
  • 40 g melted butter
  • 40 g melted butter
  • 40 g melted butter
  • 200 g butternut squash purée (finely blended, best when oven-roasted)
  • 200 g butternut squash purée (finely blended, best when oven-roasted)
  • 200 g butternut squash purée (finely blended, best when oven-roasted)
  • 120 ml heavy cream
  • 120 ml heavy cream
  • 120 ml heavy cream
  • 280 g flour
  • 280 g flour
  • 280 g flour
  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 6 tbsp batter
  • 6 tbsp batter
  • 6 tbsp batter
  • 40 g brown sugar
  • 40 g brown sugar
  • 40 g brown sugar
  • 30 g melted butter
  • 30 g melted butter
  • 30 g melted butter
  • 1 tbsp cinnamon
  • 1 tbsp cinnamon
  • 1 tbsp cinnamon
  • 20 ml heavy cream
  • 20 ml heavy cream
  • 20 ml heavy cream
  • powdered sugar
  • powdered sugar
  • powdered sugar
  • water
  • water
  • water

Equipment

loaf panparchment paperforkknife

Tips

  • Do the toothpick test to check if the cake is fully baked.
  • Let the cake cool completely before adding the frosting.