The fall season is here and I love trying new delicious fall recipes that will warm your soul and make your kitchen smell great. I like pumpkin as a decoration, in a soup or baked in the oven. When I happened to find a recipe for Gugelhupf with pumpkin on the website https://mamapecedoma.com/, I took the opportunity to try it out. The result was a wonderfully moist and fragrant cake. 

 

Ingredients for the Pumpkin Chocolate Gugelhupf:

 

400 g flour
75 g finely ground flour (I replaced it with almond powder)
200 g powdered sugar
10 g baking powder
3 g baking soda
300 ml milk kefir or buttermilk 
300 g pumpkin puree from Hokkaido pumpkin
3 eggs
90 ml oil
10 g gingerbread spice
5 g cinnamon
1/4 teaspoon cardamom
30 g Dutch cocoa + 80 ml kefir or buttermilk.

 

Method:

 

Prepare the puree.
Hollow out the pumpkin and remove the seeds. Cut the pumpkin into slices, place on a baking sheet lined with baking paper and bake for 30 minutes at 210 degrees in a preheated oven. Mash the pumpkin after baking and let it cool.
Lower the temperature in the oven to 180 degrees and grease the Gugelhupf baking mold with butter and dust it with flour. Remove the remaining flour from the mold.
Mix all dry ingredients (flour, sugar, baking powder, soda and spices) and set aside.
In the other bowl, crack the eggs and beat lightly with a fork, then add the kefir and oil - mix and finally fold in the cooled pumpkin puree.
Add the pumpkin mixture to the flour mixture and mix until a smooth dough is formed. Take out half of the dough and add the Dutch cocoa and the remaining kefir. Mix everything well. First pour some of the cocoa mixture into the mold, then the pumpkin mixture and finally the cocoa mixture. You can also use a spatula to get the batter into the mold. Place the cake in the preheated oven for 45-50 minutes (use a toothpick to test if it is done).
Sprinkle with powdered sugar before serving.

 

 

A tip: 

 

For about 300 g of pumpkin puree you need a small pumpkin.

If you have any puree left over, don't throw it away, make it into a breakfast spread. Here is the recipe

1 can of ricotta
leftover pumpkin puree
2 cloves of garlic
chives
salt
spices of your choice

Mix all the ingredients together. Add the spices and salt to taste. Serve on a slice of bread.