Original pumpkin and cinnamon cake
Description
Delicious baked treat for the whole family. In addition to raw pumpkin, I use two dough textures: a liquid base and a crumbly mixture, layered on top. If you don't have pumpkin, you can substitute it with zucchini or carrots. Let the finished cake cool slightly before serving, and enjoy it either warm or cooled, whichever you prefer. Serve with tea, coffee, or milk.
Instructions
- 1
Step 1
1. Mix 1.5 cups of flour, 0.5 cup of granulated sugar, baking soda, baking powder, 1.5 teaspoons of cinnamon, and 0.5 teaspoon of salt.
- 2
Step 2
2. In another bowl, add 0.5 cup of brown sugar, vegetable oil, eggs, grated raw pumpkin, and vanilla.
- 3
Step 3
3. Add the remaining brown sugar, remaining flour, 0.5 teaspoon salt, remaining cinnamon, and butter to the food processor bowl. Mix until a coarse crumb forms.
- 4
Step 4
4. To the liquid ingredients in the bowl, add the dry ingredients from the first step (not from the food processor bowl), and mix.
- 5
Step 5
5. Grease a baking dish with butter, pour in half of the batter, then add half of the dry crumb mixture from the blender.
- 6
Step 6
6. Pour in the remaining batter and add the remaining crumbs, use a stick to gently mix the batter.
- 7
Step 7
7. Bake in a preheated oven at 180 degrees for about 55-60 minutes, then remove the pan and let it sit for 5 minutes.
- 8
Step 8
8. After 5 minutes, remove the muffin from the pan and serve warm or let it cool completely before enjoying.