Description
I love baking pumpkin and coffee. So when I saw the recipe for this cake decided to bake. The cake turns out very bright, fragrant, moderately humid. And yet he on top after baking, get a great crispy crust from the topping. All lovers of pumpkin and coffee to their tea.
Ingredients
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Pumpkin
300 g
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Milk
60 ml
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Vegetable oil
120 ml
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Chicken egg
2 piece
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Flour
190 g
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Leavening agent
1.5 tsp
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Instant coffee
1 Tbsp
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Cinnamon
1 tsp
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Nutmeg
0.5 tsp
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Carnation
0.5 tsp
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Salt
0.5 tsp
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Sugar
150 g
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Sugar
3 Tbsp
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Coffee natural
1 tsp
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Cinnamon
0.5 tsp
Cooking
Pumpkin cut into cubes and bake (or boil for a couple) until tender. I used MV in the mode of "steaming" for 30 minutes. Cool.
To prepare the topping: mix sugar, ground coffee and cinnamon. Remove while in the side.
In a Cup sift flour, add baking powder, salt, cloves, nutmeg, cinnamon, and instant coffee. Mix well.
Cooked and cooled pumpkin to put in the bowl of a blender and grind well.
In a container beat the eggs, add the sugar and whisk a lot (to increase the volume 2 times)
Spread whipped with sugar eggs pumpkin puree and mix gently with a spatula (do not whisk!!!)
Add the vegetable oil and milk and mix well again.
Mix the prepared dry mix with liquid vysheperechislennyh. Mix thoroughly.
Put the dough in a greased form (11 x 21cm), sprinkle with topping. Bake in a preheated 180°C oven for 55 minutes. Be guided by Your oven.
Take out the cake, give it to cool slightly and carefully extracted from the mold.
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