Bizcocho de calabaza 
Pumpkin Cake
Fall has arrived, bringing with it pumpkin season, and it's the perfect time to try recipes made with this ingredient. I discovered this cake recipe a while ago and simply loved it. It's fluffy, moist, and perfectly sweet, plus it's super easy to make. You can bake it in individual cake molds or a large pan to slice. I hope you try it and fall in love with it as much as I did!
Pumpkin Cake
Fall has arrived, bringing with it pumpkin season, and it's the perfect time to try recipes made with this ingredient. I discovered this cake recipe a while ago and simply loved it. It's fluffy, moist, and perfectly sweet, plus it's super easy to make. You can bake it in individual cake molds or a large pan to slice. I hope you try it and fall in love with it as much as I did!
Cooking Instructions
- 1
Cook the pumpkin in water until soft, then mash it to a puree consistency.
- 2
Preheat the oven to 340°F (170°C).
- 3
Sift the flour, baking powder, and cinnamon, then set aside.
- 4
In a bowl, beat the eggs and pumpkin until well combined, add the oil, and mix until incorporated.
- 5
Gradually add the dry ingredients to the pumpkin mixture and mix on low speed just until no traces of flour remain.
- 6
Pour the mixture into the chosen greased and floured mold. Bake at 340°F (170°C) for 35-40 minutes or until a toothpick inserted comes out clean.
- 7
Once done, let it rest for 10 to 15 minutes before removing from the mold.
Cooksnaps
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