Fall

Basic Pumpkin Cake

by:
October 19, 2016
Author Notes

-work in progress- —sarah

  • Makes 10×20cm cake
Ingredients
  • dry
  • 30 grams rye flour
  • 30 grams flour
  • 1/2 tablespoon baking powder
  • salt, cinnamon
  • wet
  • 1 egg
  • 130 grams pumpkin puree
  • 60 grams sugar, brown sugar, treacle
  • 30 grams buttermilk
  • 35 grams butter
In This Recipe
Directions
  1. Melt the butter.
  2. Stir together dry ingredients
  3. Whisk together wet ingredients
  4. Mix to combine
  5. Bake at 190°C for ca. 30min

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