Pumpkin pie

We begin a culinary journey full of flavors, textures, and unforgettable moments with a delicious pumpkin cake recipe and cream cheese, perfect for the cool autumn days. This recipe is not only simple and quick to prepare but also a true celebration of taste, ideal for celebrating special moments with loved ones.

A short story

Pumpkin cake is a traditional dessert that has been loved over time, with deep roots in seasonal cuisine. Pumpkin, a versatile ingredient, has been used for centuries in various sweet and savory dishes, being a symbol of autumn and abundant harvests. This recipe, inspired by childhood memories, was lovingly prepared by my daughter, Andra, to celebrate her mother's birthday. It is a perfect example of how a simple recipe can bring joy and warmth to the hearts of loved ones.

Preparation time

- Preparation time: 20 minutes
- Baking time: 40-50 minutes
- Total time: 1 hour - 1 hour and 10 minutes
- Number of servings: 12 servings

Ingredients

For the cake

- 2 cups of baked pumpkin puree (approximately 500 g of raw pumpkin)
- 1 cup of sugar
- 1 cup of oil (preferably sunflower or rapeseed)
- 4 large eggs
- 2 cups of flour
- 2 teaspoons of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 2 teaspoons of ground cinnamon
- 1/2 teaspoon of ground cloves
- 1 teaspoon of grated orange peel
- 1/2 teaspoon of ground ginger

For the cream cheese

- 1 package of butter (approximately 200 g, at room temperature)
- 500 g of cottage cheese
- 2 teaspoons of vanilla extract
- Grated peel of one orange
- Powdered sugar to taste (approximately 100 g)
- 1 cup of chopped nuts for decoration

Step-by-step instructions

Preparing the cake

1. Preparing the pumpkin: If you don't have ready-made pumpkin puree, start by baking the pumpkin. Cut it in half, remove the seeds, and bake it cut side up at 180°C for about 40 minutes until soft. Let it cool and then turn it into puree using a blender.

2. Beat the sugar and eggs: In a large bowl, add the sugar and eggs. Use a mixer to beat them together for about 2-3 minutes until they become a fluffy, homogeneous mixture.

3. Add the oil: Gradually incorporate the oil into the egg and sugar mixture, continuing to mix to achieve a uniform consistency.

4. Incorporate the pumpkin puree: Add the pumpkin puree and mix well until everything is well combined.

5. Mix the dry ingredients: In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, cloves, orange peel, and ginger. Mix the dry ingredients well to distribute them evenly.

6. Combine the mixtures: Gradually incorporate the dry ingredients into the wet mixture, mixing with a spatula or with the mixer on low speed. Be careful not to overmix; just until the ingredients are well incorporated.

7. Prepare the baking pan: Preheat the oven to 180°C. Grease a baking pan (approximately 30x20 cm) with a little oil or butter and line the bottom and sides with parchment paper to facilitate removing the cake after baking.

8. Bake the cake: Pour the mixture into the prepared pan and level the surface. Bake in the oven for 40-50 minutes, or until a toothpick inserted in the center comes out clean. After 20 minutes, reduce the temperature to 160°C to avoid burning.

9. Cool the cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. It is best to let the cake cool until the next day, as the flavors intensify.

Preparing the cream cheese

1. Mix the ingredients: In a medium bowl, add the room temperature butter and cottage cheese. Mix them together until they become a smooth cream.

2. Add the flavors: Incorporate the vanilla extract, grated orange peel, and powdered sugar, adjusting the amount of sugar according to your taste preferences. Mix until you achieve a creamy and homogeneous consistency.

Assembling the cake

1. Cut the cake: Once the cake has cooled completely, cut it in half horizontally to obtain two equal layers.

2. Add the cream: Place some of the cream between the two layers of cake. Then, cover the top with the remaining cream.

3. Decorate: Sprinkle the chopped nuts or chocolate chips on top for a savory look and a crunchy texture.

Chef's tip

To achieve quality pumpkin puree, choose small, sweet pumpkins like the sugar pumpkin or butternut squash. These varieties have a rich flavor and creamy texture, perfect for cakes. Also, feel free to experiment with other spices, such as nutmeg or even a dash of cayenne pepper for a hint of spice.

Frequently asked questions

1. Can I use canned pumpkin?
Yes, canned pumpkin puree is an excellent alternative and saves time.

2. How do I store the cake?
The cake stores well in the refrigerator in an airtight container for up to a week. Its flavor intensifies as it sits.

3. Can the cake be frozen?
Absolutely! The cake can be easily frozen. Wrap it well in plastic wrap and then in aluminum foil. You can keep it in the freezer for up to 3 months.

Ideal combinations

This pumpkin cake pairs perfectly with a cup of apple tea or a flavored coffee. For a festive touch, try serving it with a caramel sauce or chocolate sauce on top.

Nutrients and calories

This pumpkin cake is not only delicious but also nutritious. Pumpkin is rich in vitamins A and C, and is low in calories. Each serving of cake (approximately 100 g) contains about 320 calories, 18 g of fat, 35 g of carbohydrates, and 5 g of protein.

Final note

Pumpkin cake with cream cheese is more than just a dessert; it is a choice that brings family and friends together, evoking pleasant memories and unforgettable moments. Whether you prepare it for a special occasion or simply to indulge yourself, this recipe will surely become everyone's favorite. Enjoy every bite and don't forget to share this delicacy with your loved ones!

The sugar is beaten with whole eggs, then the oil is gradually added and mixed well. The pumpkin puree is added and mixed again. The dry ingredients are mixed separately, then added to the mixture. The baking tray is greased and lined with parchment paper or 2 white sheets. It is baked at a high temperature, then lowered slightly to avoid burning, for about 40 minutes, depending on the oven. It is left to cool well, preferably until the next day. The cream cheese is prepared by mixing all the ingredients (the butter should be at room temperature). It is spread on top or the cake is cut in half and a little cream is added, then the other half is placed on top and decorated with more cream. Chopped walnuts or chocolate candies are placed on top. This cake was made by my daughter, Andra, for her grandmother's birthday. Happy birthday, dear grandmother!

 Ingredients: 2 cups of pumpkin puree (baked) 1 cup of sugar 1 cup of oil 4 large eggs 2 cups of flour 2 teaspoons of baking soda 1 teaspoon of baking powder 1 teaspoon of salt 2 teaspoons of ground cinnamon ground cloves 1 teaspoon of grated orange peel 1 teaspoon of ground ginger Cream cheese: 1 package of butter 500 g of cottage cheese 2 teaspoons of vanilla extract grated orange peel powdered sugar to taste 1 cup of chopped nuts for decoration

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