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Post by roseberri on Sept 21, 2019 15:40:36 GMT -5
1 cup cooked or canned pumpkin puree 2 large eggs, beaten 1 cup organic sugar 3/4 cup unbleached all-purpose flour 2 tsp. Ground cinnamon 1 tsp. Baking powder 1 tsp. Ground ginger 1/2 tsp. Salt 1/2 cup chopped apple 1/2 cup chopped walnuts or pecans whipped cream or confectioners' sugar for topping (optional)
Preheat oven to 325. Prepare an 8 inch round cake pan by greasing, flouring it. Combine pumpkin, eggs, sugar in a large mixing bowl. Add flour, cinnamon, baking powder, ginger, salt, stirring to combine. Add apples, nuts, stirring again. Pour mixture into prepared pan. Bake 20-25 minutes, until a cake tester inserted in middle comes out clean. Cool cake, still in pan, on a wire rack 10 minutes, then invert cake onto rack, remove pan, cool cake completely. When ready to serve, turn cake on to a pretty plate, top with whipped cream or confectioners' sugar, if desired, or serve plain.
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