Ingredients and Weight:
- 250g all-purpose flour
- 150g sugar
- 100g canned pumpkin puree (found in supermarkets)
- 80ml vegetable oil
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp instant coffee granules (optional)
- 1 cup hot water for coffee (if using instant coffee)
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350°F.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
- In a separate bowl, mix the pumpkin puree with the vegetable oil. Add the eggs one by one and mix thoroughly.
- If using instant coffee, dissolve it in hot water and add it to the pumpkin mixture. Combine well.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour the mixture into a greased and floured 8-inch round cake pan.
- Place in the preheated oven and bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing from the pan.
- Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream, if desired.
Nutritional Information: (per serving, assuming 8 servings total)
- Calories: 350
- Fat: 16g
- Carbohydrates: 50g
- Protein: 5g
Dish Characteristics:
- Unique combination of flavors with pumpkin and coffee.
- Soft and moist cake texture.
- Perfect for coffee lovers and fans of pumpkin desserts.
User Comments:
- "This cake was amazing! The combination of pumpkin and coffee was unexpected but delicious."
- "I love how moist and flavorful this cake is. It's perfect for fall."
- "This recipe is easy to follow and the results are impressive."
Special Precautions and Tips:
- Use canned pumpkin puree found in the baking section of supermarkets for best results.
- Do not overmix the batter to avoid a tough cake texture.
- Adjust the coffee amount according to your preference for a stronger or more subtle coffee flavor.
