Pumpkin and Walnut Cake

This recipe comes in handy when you need to quickly bake something for guests. The cake batter includes pumpkin, which gives the cake a beautiful orange color, while walnuts, cinnamon, orange zest, and vanilla make it truly festive.

There's no need to pre-cook the pumpkin, so preparing the batter will only take a few minutes!

Pumpkin

1.2 lbs

Eggs

3 pcs

Sugar

1.5 cups

Butter

2/3 cup (melted)

Salt

pinch

Baking Powder

2 tsp

Flour

1.6 cups

Vanilla Extract

1 tsp

Cinnamon

1 tsp

Orange Zest

1 tbsp

Walnuts

3/4 cup (chopped)

To make the pumpkin and walnut cake, first peel and grate the pumpkin finely.

In a bowl, beat 3 eggs, add sugar, and beat everything with a mixer until fluffy and white.

Then add vanilla and melted butter, mix with the mixer again until smooth.

Next, add sifted flour, baking powder, and cinnamon. Mix everything briefly with a mixer (or whisk) until smooth.

Then add walnuts, orange zest, and pumpkin to the batter. Mix everything with a spatula. The batter should have a medium consistency (like slightly thick sour cream).

Prepare a cake pan, preferably with a hole in the middle for even baking. Grease the pan with butter and dust with flour.

Pour the batter into the pan, level with a spatula, and bake in a preheated oven at 170-180 degrees Fahrenheit for 50-60 minutes.

Remove the finished pumpkin and walnut cake from the pan, let it cool, dust with powdered sugar on top. You can also use chocolate, sugar glaze, and so on.

(4/5)