Zutaten für Vanilla Butternut Pound Cake
- 1 ½ cups granulated sugar
- 3 cups all-purpose flour
- 4 large eggs
- 1 cup (2 sticks) unsalted butter
- 1 cup (2 sticks) unsalted butter
- ½ teaspoon salt
- Evaporated Milk
- Vanilla Butternut Flavoring
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Zubereitung von Vanilla Butternut Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ½ cups granulated sugar, and ½ teaspoon salt until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 cup buttermilk. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup pureed butternut squash.
- Pour batter into the prepared tube pan and bake for 1 hour and 45 minutes, or until a wooden skewer inserted into the center comes out clean. Avoid opening the oven door during baking.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
107 g
Sugar
2403g
Fat
753g
Carbs
295g
