286 – Pumpkin Pudding Cake / كيك بودنغ اليقطين

Feb 24, 2015 | Desserts

Prep time :

Cook time :

Serves :


Complexity :


Ingredients :


  • 4 tablespoons (56 grams) unsalted butter (room temperature)
  • 1/2 cup (100 grams) white granulated sugar
  • 1/2 cup (110 grams) packed brown sugar
  • 1 large egg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Pinch of ground cloves (optional)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup Pumpkin Purée (freshly made for best result)
  • 1 1/4 cups (160 grams) all-purpose flour
  • 3/4 cup (177 ml) milk
  • Heavy liquid cream or whipped cream for serving

Directions :

Step 1: Making the batter
1- In a large bowl, using an electrical beater, beat the butter (softened), the white and brown sugars until you get a smooth creamy mixture.
2- Add the egg and continue mixing.
3- Add the spices (ground ginger, ground cinnamon, and salt), baking soda, and baking powder. You can also add a pinch of nutmeg or ground cloves or any fall spices you like.
4- Mix in the spices with the batter.
5- Add the pumpkin puree (preferably fresh but you can use canned). Continue mixing untill the puree is well incorporated.
6- Sift the flour and add it to the batter. Using a spatula, fold in the flour into the batter.
7- Finally add the milk, little by little, mix in then add more until totally absorbed in the batter.
Step 2: Baking the Cake

1- Prepare a small baking pan by buttering it then placing a parchment paper in it. Lightly butter the parchment paper so the cake doe not stick.
2- Pour the cake batter in the baking pan. Bake for around 30-35 minutes in a preheated oven at 360 F / 180 C.
3- You know the cake is ready when you lightly press at the center and it feels firm and springy. Do not overbake this cake or it wont be moist!
Step 3: Final Steps
1- Let the cake cool down a bit before flipping it.
2- Run a knife around the edges of the cake to make sure they are not stick to the mold.
3- Place a plate over the baking pan, and flip to remove the cake. Remove the parchment paper.
3- Let the cake cool down to reach room temperature. Serve with vanilla ice cream!!! Bon appetit!
Serve with heavy cream or whipped cream!
Bon Appetit!

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