Zutaten für Pumpkin Walnut Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1 ¾ cups granulated sugar
- 1 cup vegetable oil
- 1 cup pumpkin puree
- Walnuts
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Zubereitung von Pumpkin Walnut Cake
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- In a large bowl, beat 3 large eggs with an electric mixer until light and fluffy.
- Gradually add 1 ¾ cups granulated sugar, beating until well combined and pale yellow.
- With the mixer on low speed, add 1 cup pumpkin puree and 1 cup vegetable oil, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup chopped walnuts (optional).
- Pour batter into the prepared bundt pan and bake for 50-60 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.
- Once cooled, dust with powdered sugar or drizzle with your favorite vanilla glaze.
- Enjoy your delicious pumpkin walnut cake!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
116g
Fat
17g
Carbs
17g
