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Pumpkin sheet cake with cinnamon and walnuts
A sheet cake with grated Hokkaido pumpkin, cinnamon, and walnuts. Made with eggs, oil, and flour, it bakes in 40 minutes and makes 20 pieces.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 40 min
- Total time
- 1 hr 20 min
- Temperature
- 180 °C (350 °F)
- Servings
- 20 pieces
- Difficulty
- Easy
This Hokkaido pumpkin sheet cake is a simple fall cake made with grated pumpkin, eggs, vegetable oil, and all-purpose flour, flavored with cinnamon and walnuts. Hokkaido, a type of winter squash, is grated with its skin on, which softens during baking. The pumpkin keeps the cake moist even the next day. Simply dust with powdered sugar before serving.
Ingredients
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Instructions
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Prepare the pumpkin
10 minPreheat the oven to 180 °C (350 °F) and line a baking pan approximately 25 × 35 cm with parchment paper. Cut the Hokkaido pumpkin in half, scoop out the seeds with a spoon, and finely grate it with the skin on.
Make the batter
10 minBeat the eggs with the superfine sugar and vanilla sugar until light and foamy, about 5 minutes. Pour in the oil while continuing to beat. Mix the flour with the baking powder, cinnamon, and a pinch of salt, then fold it into the egg mixture with a spatula.
Add the pumpkin and walnuts
3 minFold in the grated pumpkin and chopped walnuts, then spread the batter evenly in the prepared pan.
Bake
40 minBake at 180 °C (350 °F) for 35–40 minutes. The cake is done when a skewer inserted into the center comes out dry.
Slice
20 minLet the cake cool in the pan for 20 minutes, dust with powdered sugar, and cut into 20 pieces.
Tip: You can use butternut squash instead of Hokkaido pumpkin, but peel it and squeeze out the grated flesh before mixing it into the batter so the cake doesn't turn gummy.
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 236 kcal
- Protein
- 3.8 g
- Carbohydrates
- 26 g
- of which sugars
- 12 g
- Fat
- 14 g
- of which saturates
- 1.6 g
- Fiber
- 1.2 g
- Salt
- 0.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Tekvicový koláč z hokkaida so škoricou a orechmi
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