Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch springform pan
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan with cooking spray.
2. In a mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. In another mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared springform pan and smooth the top with a rubber spatula.
6. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before removing the sides of the springform pan.
8. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 280
Fat: 13g
Saturated Fat: 1.5g
Cholesterol: 45mg
Sodium: 250mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 22g
Protein: 3g
Substitutions for ingredients:
- You can use coconut oil instead of vegetable oil.
- You can use pumpkin pie spice instead of the individual spices.
Variations:
- Add 1/2 cup chopped pecans or walnuts to the batter for extra crunch.
- Top the cake with whipped cream or cream cheese frosting.
- Use sweet potato puree instead of pumpkin puree.
Tips and tricks:
- Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife.
- Don't overmix the batter or the cake will be tough.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand and dust it with powdered sugar.
Garnishes:
Top the cake with whipped cream, caramel sauce, or chopped nuts.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of vanilla ice cream or fruit salad.
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of vegetable oil to the batter.
- If the cake is too wet, add a tablespoon of flour to the batter.
Food safety advice:
Make sure to wash your hands and all the utensils and surfaces before and after handling food.
Food history:
Backstein-Kürbiskuchen is a traditional German pumpkin cake that is typically served during the fall season.
Flavor profiles:
Backstein-Kürbiskuchen has a warm and spicy flavor with hints of cinnamon, ginger, nutmeg, and cloves.
Serving suggestions:
Serve Backstein-Kürbiskuchen as a dessert or a sweet snack.
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Region: German