PUMPKIN PECAN CRUNCH CAKE RECIPE

PUMPKIN PECAN CRUNCH CAKE RECIPE

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This pumpkin pecan crunch cake recipe is a pumpkin pie-flavored, nutty, crumbly cake that will satisfy your autumn sweet tooth.

It is an incredibly delicious recipe for pumpkin crunch cake made entirely by hand without the use of the cake mix

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This pumpkin pecan crunch cake recipe is a classic sweet dessert that’s always a crowd-pleaser.

INGREDIENTS – 4 egg – 100g of sugar – 200g pastry flour – 200g pumpkin – chemical yeast – ginger – 1 teaspoon ground cinnamon – 1 Teaspoon vanilla extract – A handful of pine nuts, walnuts, almonds, and pecan… – Butter – 100ml olive or sunflower oil – Salt

STEP 1 In a bowl, we put the 4 eggs.Add sugar and beat it

STEP 2 Add the oil, an ingredient that will give the cake a lot of juiciness, and mix again.

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STEP 3 Now, on the bowl, we put a strainer. Inside this, we put the flour and yeast.

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STEP 4 We introduce the rest of the ingredients. The grated pumpkin, the nuts, the teaspoon of vanilla and cinnamon essence, and the grated ginger.

STEP 5 Pour all this mixture into a biscuit mold.

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SSTEP 6 Apply nuts again over the breadcrumbs to make them more crunchy.

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STEP 7 We introduce in the oven previously heated to 180ºC, heat up and down.

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STEP 8 Remove it from the oven and let it cool down a bit. Then we unmold them and place them on a rack.

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Serve and enjoy

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