Kue Labu dengan Frosting Krim Keju

Name: Kue Labu dengan Frosting Krim Keju
Total time: 55 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 1 2/3 cups fresh pumpkin puree (, I use this (Note 1)); 15 oz / 425g canned pure pumpkin (, 1 can (Note 1)); 4 large eggs (55-60g/2oz each), at room temperature ); 1 2/3 cups white sugar ((or caster/superfine sugar, Note 2)); 1 cup vegetable or canola oil ((or other neutral flavoured oil)); 2 cups plain/all-purpose flour; 4 tsp baking powder; 2 tsp cinnamon powder; 1 tsp cooking / kosher salt ((Note 3)); 6 oz / 180g cream cheese (block, at room temperature (Note 4)); 1 cup / 225g unsalted butter (, softened); 1 tsp vanilla extract; 4 cups soft icing sugar / powdered sugar (, sifted (Note 5)); 1/3 - 1/2 cup maple syrup ((don't be shy!)); 1/2 cup pecans (, roughly chopped)

Recipe video above. Beautiful moist pumpkin cake with maple cream cheese frosting! A very easy, very forgiving recipe. Nothing gives cakes colour, texture and flavour like pumpkin!Makes a generous amount of fluffy frosting. Feel free to reduce - some reduces have cut by half!

⏱️ 55 menit 🔪 Persiapan: 15 menit 🔥 Masak: 40 menit 📊 Sedang ⭐ 5.0 (88) 👁️ 19 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Bahan-bahan

12 porsi

1 2/3 cups fresh pumpkin puree (, I use this (Note 1))
15 oz / 425g canned pure pumpkin (, 1 can (Note 1))
4 large eggs (55-60g/2oz each), at room temperature )
1 2/3 cups white sugar ((or caster/superfine sugar, Note 2))
1 cup vegetable or canola oil ((or other neutral flavoured oil))
2 cups plain/all-purpose flour
4 tsp baking powder
2 tsp cinnamon powder
1 tsp cooking / kosher salt ((Note 3))
6 oz / 180g cream cheese (block, at room temperature (Note 4))
1 cup / 225g unsalted butter (, softened)
1 tsp vanilla extract
4 cups soft icing sugar / powdered sugar (, sifted (Note 5))
1/3 - 1/2 cup maple syrup ((don't be shy!))
1/2 cup pecans (, roughly chopped)

Langkah-langkah

Preheat oven to 180°C/350°F (160°C fan-forced). Spray and line a large pan around 9 x 13" / 23 x 33cm with baking paper with overhang. (Note 6)
Batter - In a large bowl, whisk together the eggs, sugar, oil and pumpkin. Add remaining ingredients and mix well.
Bake - Pour batter into prepared pan. Bake for 40 minutes or until a toothpick comes out clean.
Cool for 10 minutes before turning out onto cooling rack to cool completely (~ 2 hours) before frosting.
Frosting - Spread frosting on then use the back of a spoon to make swirly dents. Drizzle over maple syrup, concentrating on the dents to create maple syrup pools! Sprinkle with pecans. Then serve.
Cream butter - Place the cream cheese and butter in a bowl. Beat for 2 minutes until smooth and fluffy.
Add the icing sugar in 3 batches, starting the beater on low after each addition to avoid a snowstorm. Once incorporated, turn the beater up to high and beat for 3 minutes or until the frosting is light and fluffy. Beat in vanilla. Use frosting immediately.