PUMPKIN CAKE with BROWN SUGAR GLAZE

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and adds a nutty flavor.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia is a low-calorie sweetener.

Oil a 23 centimeter springform pan and line the bottom with a circle of parchment paper, then oil the parchment and sprinkle flour to coat the pan.

In a small saucepan, place 175 grams of butter over medium-high heat and whisk continuously until it turns a nice medium brown, then set aside to cool.

In a bowl, combine 180 grams of flour, 4 grams of baking powder, 2 grams of baking soda, 4 grams of salt, 4 grams of cinnamon, 4 grams of ginger, 2 grams of cloves, and 2 grams of nutmeg, whisking to combine and set aside.

In a larger bowl, combine 225 grams of pumpkin puree, 50 grams of yogurt, 175 grams of sugar, and 25 grams of brown sugar, then stir in the brown butter, ensuring to include the brown bits from the pan.

Crack two eggs into the mixture and whisk together.

Add the dry ingredients to the wet ingredients and stir until fully combined, ensuring no lumps or streaks of flour remain.

Pour the batter into the prepared cake pan and smooth the top before baking in a 160 degrees Celsius oven for about 30 minutes.

Perform a toothpick test to check for doneness; if it comes out clean, remove the cake from the oven and take off the sides of the springform pan.

Let the cake cool slightly before removing the parchment paper from the bottom.

To make the glaze, combine equal parts brown sugar and water in a small pot and bring to a boil, then turn off the heat.

Allow the syrup to cool slightly before adding powdered sugar, starting with 1 deciliter and mixing until incorporated, then gradually adding more until reaching desired thickness.

Pour the glaze over the cooled cake, aiming for a thick layer without drips down the sides.

Optionally, decorate the top with pumpkin seeds for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens