Recipe: caramelized butternut squash cake

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Recipe: caramelized butternut squash cake


This sweet autumn recipe will enchant you with its caramelized pumpkin wedges in the seventh cake heaven



Recipe: Caramelized Butternut Squash Cake iStockphoto


© iStockphoto
Recipe: Caramelized Butternut Squash Cake iStockphoto


Nothing against normal pumpkin pie – the autumn classic is one of our favorites – but after a while we long for small changes in taste. If you are also looking for a new autumn cake that will not only surprise your taste buds but also provide an extra dose of cosiness on rainy days, you should definitely get this one caramelized butternut squash cake try out. It’s guaranteed to succeed!

Ingredients:

For the caramel pumpkin:

  • 1 Butternusskürbis (ca. 900 g)
  • 2 tbsp honey
  • 85 g butter (room temperature)
  • 110 g of brown sugar

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For the dough:

  • 240 g flour
  • 170 g butter (room temperature)
  • 210 g brown sugar
  • 3 Eggs
  • 240 g sour cream
  • 1 TL Vanilleextrakt
  • 1 tbsp cinnamon
  • 1 ½ tsp ground ginger
  • 1 ½ tsp baking powder
  • 1 pinch of salt

Preparation:

  1. Preheat the oven to 200 degrees. Line a baking sheet with parchment paper.
  2. For the caramelized pumpkin Cut the butternut squash halves into thin slices and arrange them on the prepared baking sheet. Now drizzle the honey evenly over the surface of the pumpkin. Place in the oven and cook for 15 to 20 minutes, until tender and colored around the edges. Let cool down completely. Reduce the oven temperature to 180 degrees.
  3. Grease a springform pan and sprinkle the brown sugar evenly over the bottom of the pan. Place the cooled pumpkin evenly on top of the sugar until the entire bottom of the springform pan is covered.
  4. For the cake batter Mix the butter and brown sugar in a bowl for about five minutes until creamy. Now add the eggs one by one and then add the vanilla extract.
  5. Combine flour, cinnamon, ginger, baking powder, and salt in a medium bowl. Add about half of the dry mixture to the wet ingredients and mix. Then add half of the sour cream and mix again. Repeat this sequence to process the remaining flour mixture and sour cream.
  6. Pour the batter into the springform pan and distribute it evenly so that the entire pumpkin is covered.
  7. Bake the cake for 35 to 40 minutes. Let cool for about 15 minutes before serving and then turn out onto a plate. Thus, the juice of the pumpkin with the caramelized sugar runs down the cake and gives it its juiciness.

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