Pumpkin Bundt Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g pumpkin (s) (e.. baby bear, nutme, Hokkaido or butternut)
- 150 g hazelnuts, round
- 300 g butter, soft, room temperature
- 4 egg (s)
- 300 grams flour
- 300 g suar
- 1 teaspoon Baking powder
- 1 pinch (s) salt
- 0.5 ½ orange (s), the juice from it
- some food coloring (orange) or carrot juice
- 200 g powdered suar
- some butter for the pan
- some breadcrumbs for the pan
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin and grate finely. Roast the nuts in a pan until golden brown, leave to cool. Preheat the oven to 180 ° C (convection: 160 ° C). Butter a bundt pan and sprinkle with breadcrumbs.
- Separate the eggs. Beat the softened butter with 200 g sugar until frothy. Gradually mix in the egg yolks. Mix the flour with the baking powder and nuts, sieve onto the buttercream and fold in.
- Beat the egg whites with a pinch of salt until stiff, while slowly pouring in the remaining sugar. Fold in the egg whites and grated pumpkin alternately.
- Pour the dough into the mold and bake in the hot oven for about 1 hour. Turn the bundt cake out onto a wire rack and let it cool down.
- Mix the orange juice with food coloring. Add to the powdered sugar and stir until smooth (start with a little juice - it`s better to add more later - so that the glaze doesn`t get too runny). Brush the Gugelhupf with it. Tastes good as a cake but also with hearty soups (e.g. potato soup).
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