Kürbiskuchen gehört zu den leckersten und beliebtesten Kuchen, die man sich vorstellen kann. Besonders wenn er so saftig und aromatisch ist wie bei Sallys Welt. Mit ihrer einfachen und detaillierten Anleitung sowie den passenden Zutaten gelingt der Kürbiskuchen garantiert jedem. Ob als Kaffeekuchen oder Dessert – der Kürbiskuchen ist immer eine köstliche und herbstliche Versuchung.

Kürbiskuchen / lecker und saftig / Sallys Welt

Welcome to my dry today, come style, special. I will make something sweet again today. And if you think, “Oh no, not another pumpkin cake,” I will prove you wrong. This pumpkin cake is so delicious that I can assure you it will be worth it.

My top favorite among cakes is this pumpkin cake. I have baked it for you so many times already, even last year, without telling people that it contained pumpkin. The key is that no one ever suspects its presence. Of course, you could also replace the pumpkin with carrots or zucchini to make carrot cake or zucchini cake.

Let me now list the ingredients and then show you how to proceed. For the cake batter, you will need four eggs, 210 grams of sugar, 180 grams of neutral oil (e.g. sunflower oil, though you could use pumpkin oil or walnut oil), one packet of baking powder, 250 grams of flour, one tablespoon of cinnamon, 80 grams of chopped almonds, and 80 grams of ground almonds. And, of course, a pumpkin. For my recipe, I will use 300 grams of pumpkin, which is about one of medium size.

First, prepare the pumpkin by washing it and cutting it into small pieces. Some other pumpkins may require peeling, but not this one since its skin has a beautiful, vibrant orange color that is perfect for the cake. After cutting the pumpkin, I will chop it briefly in a food processor for a few seconds. Alternatively, you could finely grate it or cook it until tender.

Next, preheat the oven to 170 degrees Celsius and grease a large loaf pan or any other baking dish of your choice. Then, beat the eggs and sugar together until light and fluffy before adding the rest of the ingredients. Mix until just combined, and then pour the batter into the prepared dish.

Bake for about 75 minutes or until a toothpick comes out clean, and then let the cake cool on a wire rack. Once cooled, dust the cake with powdered sugar or drizzle it with a lemon glaze made of 100 grams of powdered sugar, 2-3 tablespoons of lemon juice, and a teaspoon of cinnamon. For extra flavor, you could also sprinkle some chopped nuts or chocolate chips on top.

I hope you enjoyed this recipe, and I urge you to try this pumpkin cake at least once. I promise you will love it! Have a great Sunday, and see you tomorrow with a new video.
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