Pumpkin Cake with Cream Cheese Drizzle
INGRÉDIENTS
- Cake
- 2 3/4 cups all-purpose flour 675 mL
- 1-1/2 tsp baking soda 7 mL
- 1 tsp ground cinnamon 5 mL
- 3/4 tsp ground nutmeg 4 mL
- 1/2 tsp ground ginger 2 mL
- 1/4 tsp ground cloves 1 mL
- 2 cups pumpkin puree 500 mL
- 2 cups granulated sugar 500 mL
- 3/4 cup canola oil 175 mL
- 3 large eggs
- 1/2 cup water, room temperature 125 mL
- Cream Cheese Drizzle
- 4 oz cream cheese, softened 125 g
- 1/2 cup confectioners sugar 125 mL
- 1 tbsp canola oil 15 mL
- hot water
PRÉPARATION
- 1. Preheat oven to 350°F (180°C). Spray a tube pan with canola oil. Set aside.
- 2. In a large bowl, stir flour, soda, cinnamon, nutmeg,
- ginger and cloves. Set aside.
- 3. In a large bowl, combine pumpkin, sugar, canola oil, eggs and water. Blend well. Add dry ingredients, mixing only to blend.
- 4. Pour into prepared pan, bake in preheated oven until a cake tester comes out clean, about 65 to 70 minutes. Let sit in pan for 10 minutes, then invert on serving plate. Make the drizzle.
- 5. In a mixing bowl with paddle attachment, blend cream cheese, confectioners sugar and canola oil until soft, add hot water for desired consistency.
- 6. When cake has completely cooled you can drizzle on top.
- Variations:
- Chocolate Chunk Pumpkin Cake: Replace the 2 3/4 cups (675 mL) of flour with 2 cups (500 mL) of flour and 3/4 cup (175 mL) of cocoa powder and add 1/2 cup (125 mL) of semi sweet chocolate chunks to the batter.
- Pecan Pumpkin Cake: Add 1/2 cup (125 mL) of chopped toasted pecans to the batter.
RENDEMENT
12 servings.
PORTION
1 slice.
VALEUR NUTRITIVE
Per Serving
| Calories | 330 |
| Lipides | 15 g |
| Gras saturés | 2.5 g |
| Cholestérol | 45 mg |
| Glucides | 47 g |
| Fibres | 1 g |
| Sucres | 31 g |
| Protéines | 4 g |
| Sodium | 150 mg |
