Pumpkin Cake with Cranberries and Hazelnuts

In the pumpkin season, I always bake this cozy, aromatic, and tender cake. The recipe is quick and easy, and today I added cranberries and hazelnuts, but you can add your favorite ingredients (raisins, dried apricots, candied fruit, different nuts, etc.)

Cake Batter

Eggs

2 pcs

Sugar

100 g

Pumpkin

7.1 oz

Vegetable Oil

2.8 oz

All-Purpose Flour

6.3 oz

Baking Powder

1 tsp

Baking Soda

0.5 tsp

Cinnamon

1 tbsp

Ginger

1 tsp

Hazelnuts

1.8-2.5 oz

Dried Cranberries

2.5 oz

Cream

Soft Butter Cheese

7 oz

Powdered Sugar

1-1.8 oz

Zest of 1 Lemon

Lemon Juice

1.5-2 tbsp

To prepare the pumpkin cake with cranberries and hazelnuts, beat the eggs with sugar until the mixture turns white and fluffy. Add grated pumpkin and vegetable oil. Stir.

Then add flour, baking powder, baking soda, cinnamon, and ginger. Stir.

Finally, fold in the chopped nuts and cranberries. Stir again.

Pour the mixture into a greased and floured baking dish and place in a preheated oven at 350 °F for 30-40 minutes. Check for doneness with a wooden skewer; it should come out dry.

I greased the baking dish with butter and dusted it with flour (this method is called "the french shirt"). The size of the baking dish is 8.3"x4.7" with a height of 2.4".

Making the cream is very simple. Mix all the ingredients until smooth (no need to beat). Spread the cream on the completely cooled cake.

For decoration, I placed pieces of dried apricots, cranberries, and mint leaves on top of the cream. The pumpkin cake with cranberries and hazelnuts is very soft and aromatic, a warm autumn recipe. Enjoy!

(5/5)