Zutaten für Pumpkin Oat Cake
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Ground Cinnamon
- Pumpkin Pie Spice
- Ground Cloves
- 2 large eggs
- Golden Brown Sugar
- Vegetable Oil
- 4-6 tablespoons milk (for glaze)
- Canned Solid Pack Pumpkin
- Quick Oats
- Walnuts
- 1 cup raisins
- 1/2 cup unsalted butter (for glaze)
- Powdered Sugar
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Zubereitung von Pumpkin Oat Cake
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup fluted tube pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt.
- In a large bowl, beat 2 large eggs with 1 1/2 cups granulated sugar until light and fluffy. Add 1 cup vegetable oil, 1 cup milk, and 1 (15 ounce) can pumpkin puree. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in 1 1/2 cups rolled oats.
- Fold in 1 cup raisins and 1 cup chopped nuts (walnuts, pecans, or your favorite).
- Pour batter into the prepared pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Brown Butter Glaze:** In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Cook, swirling occasionally, until the butter turns light brown and has a nutty aroma (about 5-7 minutes). Remove from heat and stir in 2 cups powdered sugar and 4-6 tablespoons milk until smooth and pourable. Drizzle over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
191g
Fat
31g
Carbs
33g
