Polish Pumpkin Cake - Placek z Dynia - Recipe #110

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Canned pumpkin is often more affordable and readily available.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

Warm up milk in the microwave for about 30 seconds and mix in yeast, then set aside.

In a stand mixer, crack all eggs and add sugar, mixing until frothy and light yellow.

Check the yeast mixture; if it smells nice, add it to the egg and sugar mixture along with pumpkin and melted butter, stirring until combined.

Add flour, pumpkin spice, and salt, then switch to a hook attachment and mix for about 5 minutes, scraping down the sides as needed.

Spray a 9x11 baking pan with nonstick spray and line it with parchment paper, spraying the top as well.

Transfer the batter to the prepared pan and spread it evenly with a spatula.

Cover with plastic wrap and let it rise in a warm place for 1 to 1.5 hours until doubled in volume.

After rising, brush the top with heavy cream, melted butter, or egg wash if preferred.

Bake in a preheated oven at 180°C (about 350°F) for approximately 1 hour and 20 minutes, covering with aluminum foil after 40 minutes to prevent burning.

Check for doneness with a toothpick after about 1 hour and 10 minutes, then let cool completely before cutting into squares and dusting with icing sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens