Description
Moist pumpkin flavored cake, perfect with a Cup of hot tea in the autumn evening. Ingredients prior to cooking is sure to warm to room temperature below pie is evenly cooked. The dough is mixed only to combine the components, no whip (the longer the hinder, the the dough will have a more dense texture). Apples can replace other fruits. This can be, for example, peaches, pears or plums. Pumpkin pie can be baked without stuffing, but, in my opinion, fruit is a very diversified taste test.
Ingredients
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Flour
300 g
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Butter
200 g
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Chicken egg
3 piece
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Vanilla
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Cinnamon
2 pinch
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Brown sugar
0.75 cup
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Pumpkin
200 g
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Apple
1 piece
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Leavening agent
1.5 tsp
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Soda
0.5 tsp
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Powdered sugar
Cooking
Bake the pumpkin until soft, cool, flesh grind in a blender, drain moisture when the pulp is watery.
Sift the flour into a bowl together with the baking powder and soda. The softened butter vzbit in the mixer a minute, then gradually add the sugar, eggs, applesauce, cinnamon and vanilla. In the end add dry ingredients, mix only until connection.
A cake tin (24 cm, I had a 28 cm big) to lay baking paper, grease the sides with butter and sprinkle with flour or bake in silicone form without lubrication. Put the dough in the form. Apples peel and cut into slices. Put on the dough. The top you can sprinkle cane sugar
Bake at temp. 180 C for about 50-60 minutes until dry sticks.
Sprinkle with powdered sugar and serve. (Section no, because the pie did take-out)
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