Extra, extra, freshly out of the oven!
I love to bake this sheet cake recipe and combine it with basically any kind of fruit. Here’s the pumpkin edition my mom and I tried for the first time over the weekend.
It’s delicious, we’re proud of ourselves for coming up with this combo
Easy Pumpkin Sheet Cake
2 mugs flour
1 mug sugar
2-3 table spoons vanilla extract
1 pack baking powder (10 grams), half a teaspoon salt
5 table spoons oil
500 grams previously boiled pumpkin
pinch of cinnamon, cloves, ginger, etc.
Use the same mug (250 grams) all thought baking!
Mix the flour, sugar, baking powder and salt in a bowl. Break the eggs into the mug, add the 5 spoons of oil, mix, then pour milk over it to fill the mug. Gently stir, then add it to the rest of the ingredients in your bowl and mix well. (You may need to add a bit of milk, depends on the flour and sugar you’re using).
Puree your boiled pumpkin with a fork, add cinnamon, cloves, ginger, vanilla extract, etc. to your taste (and add a bit of milk if needed, so it can be easily stirred).
Mix it in with your sheet cake batter.
Bake in preheated oven for about 20-30 minutes on medium temperature (which depends a lot on your oven, it should be about 200-250 on an electric oven).
Serve with powdered sugar or as is, it’ll be the hit dessert!
What I love about this sheet cake is that it’s extremely adaptable!
- you can add cocoa and chocolate chips to the batter (add any kind of icing)
- you can add cocoa to a small part of the batter, pour it over the vanilla part and create a mosaic
- and you can add any fresh fruit you like: cherries, plums, apples, peaches, apricots, etc. just make sure –> the fruit’s fleshy part must face upwards. Sprinkle with a bit of sugar.
- you can also add: cottage cheese, raisins, dried fruits, etc.