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Ingredients Coating:1 teaspoon oil, or as needed, 3 tablespoons white sugar, 1/2 teaspoon ground cinnamon Filling:1/3 cup firmly packed dark brown sugar, 1 1/2 tablespoons ground cinnamon Cake: 2 1/4 cups all-purpose flour, 1 teaspoon baking powder 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1/2 teaspoon salt 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg , 1 1/2 cups white sugar, 1/2 cup unsalted butter, softened, 3 large eggs, at room temperature, 1 cup pumpkin puree, 1 1/2 teaspoons vanilla extract ,1/4 cup plain Greek yogurt Directions Prep 25 m Cook 45 m Ready In 1 h 10 m Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan (such as Bundt(R)) with oil. Mix sugar and cinnamon together; sprinkle into the pan, coating the sides and center evenly. Set aside. Mix brown sugar and cinnamon together for the filling. Set aside. Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined. Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in pumpkin puree and vanilla extract until thoroughly incorporated. Add 1/2 of the flour mixture; mix until just combined. Mix in Greek yogurt until combined. Add in remaining flour mixture, mixing until just combined. Pour 1/3 of the batter into the prepared pan and smooth into an even layer. Sprinkle 1/2 of the filling over the batter. Repeat layers once more, then add the last 1/3 of the batter. Smooth gently over the filling, ensuring it is completely covered. Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 45 to 50 minutes. Cool in the pan for 10 minutes. Gently run a butter knife around the edges and center of the pan to loosen, then invert cake onto a wire rack to cool completely. Click on the Next Page Arrow Button to continue reading and don’t forget to SHARE with your Facebook friends
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ponedjeljak, 11. siječnja 2021. Kruh od bundeve sa orasima Nešto jednostavno i brzo a opet dovoljno utješno za doručak uz neki fini čaj ili kao poslastica uz poslijepodnevnu kavu. Ne znam kako Vi ali danas mi duša spava. Jedva gledam a nije da sam nešto predugo bila budna. Nadam se da taj današnji umor znak opuštanja nakon ovog napetog razdoblja koje je iza nas. Original recepta možete pronaći ovdje. RECEPT: Za tijesto: 230 g pirovog brašna 2 žličice praška za pecivo 1/2 žličice soli 1/4 mljevenog muškatnog oraščića 1/4 žličice mljevenog cimeta 200 g pirea od bundeve 80 ml maslinovog ulja 2 žlice mlijeka 2 žličice ekstrakta vanilije 1 jaje 120 ml javorovog sirupa Za nadjev: 115 g mljevenih tostiranih oraha 2 žlice javorovog sirupa 2 žlice muscovado šećera 2 žličice cimeta Za posip: žlice smeđeg šećera Zagrijete pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za kruh. U prikladnoj posudi pomiješajte sastojke za nadjev: orahe, javorov sirup, muscovado šećer i cimet pa odložite sa strane. U veću posudu prosijte pirovo brašno pomiješano s praškom za pecivo i soli. Dodajte muškatni oraščić i cimet. U drugoj posudi pomiješajte pire od bundeve. maslinovo ulje, mlijeko, ekstrakt vanilije, jaje i javorov sirup. U smjesu mokrih sastojaka dodajte suhe pa izmiješajte dok ne dobijete jednoličnu smjesu. Polovicu dobivene smjese ulite u pripremljeni kalup. Na smjesu rasporedite sm,jesu nadjeva. Prelijte ostatkom smjese. Po vrhu posipajte smeđi šećer. Pecite u prethodno zagrijanoj pećnici 45-50 minuta. Objavio/la Petra Kranjica u 14:34 Oznake: cimet, doručak, javorov sirum, muškatni oraščić, orasi, pire od bundeve, šnite Pretplati se na: Objavi komentare (Atom)