Do check out the participating links over at Jozelyn's blog here if you have not. There are many many nice bakes that i've been wanting to try..also some new recipes that i hope to try ..eg the Magic Custard Cake, Wu Pau Chun Bread, i already seen a few at the links there and also getting popular it seems the Japanese Condensed Milk Bread..there a few there too. Those bloggers are so quick! Well, i'm keen to do too but i know my actions are very slow....When i feel like making something, i always end up doing something else..just like this pumpkin butter cake. It was an instant bake when i saw part of the pumpkin which i got before i went on the trip starting to get soft. Although it was an unintended bake, it was good. The cake is very nice, comes with a faint sweet flavour of pumpkin..i had used a little less of the original recipe cos that's all i got . Moist and buttery, i think you will like it too.
Recipe ( from Table for 2 ..or more )
seeds scraped from 1 vanilla bean ( omitted )
5 large eggs
300gm cake flour sifted together with 1tsp baking powder
200gm soft steamed pumpkin flesh ( all i had was 160gm )
pumpkin seeds for garnishing
Preheat oven to 160C fan forced/180C . Line a 8 inch square pan.
Beat sugar, butter and vanilla until light and fluffy. Add in eggs, one at a time, beating well after each addition.
Add in half of the sifted flour, beat on low speed until well combined. Put in the pumpkin and beat until all mushed up. Put in remaining flour and beat until just combined.
Pour batter into prepared pan and sprinkle with pumpkin seeds. Bake for 50 mins or until done when tested with skewer.
I am linking this post to Little Thumbs Up ( June 2014: Butter Theme ) event organised by Bake for Happy Kids and My Little Favourite DIY and hosted by Joyzelyn of Spice Up My Kitchen