Pumpkin Cake

It is autumn in Germany, and pumpkin season is approaching. Farmer’s markets and supermarkets are so full of varieties of pumpkins that one can’t miss them; they are just everywhere. This is the time when the lush green leaves change their colour to shades of yellow and orange. To match with the surroundings, lovely harvests of pumpkins hit the market. This is the time to visit a Kurbisfest ( Pumpkin Festival ) near you, buy lots of these seasonal vegetables and make lovely dishes at home.

I recently wrote about the biggest pumpkin fest in Germany and also wrote about the pumpkin exhibition and fest at Bauer Lipp, a farm near my city-Darmstadt. Do check out these articles.

I started this autumn season with a delicious Roasted Butternut Squash soup. Though butternuts are not pumpkins, their taste, colour and texture are similar, and they are available in the markets around the same time as pumpkins. Then, I made pumpkin Paranthas and paired them with spicy Egg curry. The 3rd recipe I tried with pumpkin this autumn season is Pumpkin Cake, which turned out delicious.

The cake was moist, and the hint of cinnamon and nutmeg reminded me of the cold winter days ahead. This cake is perfect to pair with your coffee. Black coffee paired with this sweet and flavourful cake is a match made in heaven.

So, let’s start with the recipe:

Equipment Needed:

• Mixing bowl: https://amzn.to/3F3RhH0
• Baking Mould: https://amzn.to/3Q5N7Dw
• Grater: https://amzn.to/3S89Rpm
• Spatula: https://amzn.to/45CSccn

Ingredients needed to make Pumpkin Cake:

• 2½ Cups Grated Pumpkin
• 2 Medium-Sized Eggs, at room temperature
• 120 ml Refined Sunflower Oil
• 200 gm Sugar
• 1 Pk Vanilla Sugar
• ½ Cup Grated Coconut
• 200 gm Refined Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• ½ tsp Cinnamon Powder
• ¼ tsp Nutmeg Powder
• ⅓ Cup Milk-at room temperature (optional)

About Ingredient sourcing in Germany:

• Pumpkin: I used Hokkaido Pumpkin. It is easily available during the autumn months in Germany. Wash it well, remove the seeds and grate it with the skin.
• Eggs: I used Bio Eggs. You can read my article about eggs here.
• Refined Sunflower Oil: Called Sonnenblumenöl. Easily available in all supermarkets.
• Sugar: I used Rubenzucker. Read my article about Sugar in German Supermarkets here.
• Vanilla Sugar: Called Vanillezucker. Also explained in my article about sugar.
• Grated Coconut: Called Kokosraspel. Easily available in supermarkets in Germany.
• Refined Flour: I Used Weizenmehl 405. Read more about flour in supermarkets in Germany here.
• Baking Soda: Called Natron. Easily available in supermarkets.
• Baking Powder: Called Backpulver.Usually, it comes in small packs of 15gm each. Readily available in supermarkets.
• Cinnamon Powder: Called Zimt (gemahlen). Available in the ‘spices section’ in supermarkets.
• Nutmeg Powder: Called Muskatnuss (gemahlen). Available in the ‘spices section’ in supermarkets
• Milk: I used Milk with 3.8% Fat. Read more about Milk in German supermarkets here.

Method to make Pumpkin Cake:

• Preheat the oven to 180 degrees C for about 10 minutes.
  
• In a mixing bowl, whisk together oil, eggs, sugar and vanilla sugar till the sugar dissolves completely.
  
  

• Add refined flour, baking soda, baking powder, cinnamon powder, nutmeg powder and grated pumpkin. Add grated coconut. Mix well.
  
  
  
• If the batter looks too thick, add milk and mix.
  
  
  
• Transfer this batter to a greased and dusted baking mould. Tap a couple of times to remove the air gaps.
  
  
  
• Bake for about 50-60 minutes or till a toothpick, when inserted, comes out clean.
  
  
• Remove from the oven and let it cool for about 10 minutes. Then, transfer it to a wire rack to cool completely. Then, cut it into slices.
  
  

Here is the recipe in printable format:

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on your price.

Click here to check out other recipes from my kitchen.

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