Directions
- 1Prepare the batter: Beat eggs, sugar, and vanilla until creamy. Stir in oil, melted butter, and butternut squash purée. Add the cream.
- 2Mix flour and baking powder, then fold into the batter.
- 3Take 6–7 tablespoons of the batter and mix with brown sugar, melted butter, cinnamon, and cream to create the cinnamon swirl mixture.
- 4Prepare 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.
- 5Bake at 175–180 °C (350–355 °F) for about 45–50 minutes.
- 6Let the cake cool completely.
- 7For the frosting, mix powdered sugar with a little water and drizzle over the cooled cake.
- 8Slice and enjoy the cinnamon pumpkin cake.
Ingredients
- 3 eggs
- 150 g sugar
- 1 tsp vanilla extract
- 100 ml oil
- 40 g melted butter
- 200 g butternut squash purée (finely blended, best when oven-roasted)
- 120 ml heavy cream
- 280 g flour
- 1 tbsp baking powder
- 6 tbsp batter
- 40 g brown sugar
- 30 g melted butter
- 1 tbsp cinnamon
- 20 ml heavy cream
- powdered sugar
- 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.
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