You know what’s cool? Cinnamon makes everything awesome. Now, whether this delicious pumpkin sheet cake really needs it, who knows! But one thing’s for sure, mixing cinnamon with pumpkin is just absolutely fantastic!
- For the crumble:
- 225 g butter
- 200 g brown sugar
- 1 teaspoon ground cinnamon
- 1 pinch of salt
- 300 g wheat flour (type 405)
- For the dough:
- 800 g Hokkaido pumpkins
- 400 ml sunflower oil
- 350 g brown sugar
- 6 pcs. eggs, size M
- 400 g wheat flour (type 405)
- 1 pck. baking powder
- 90 g hazelnuts, ground
- 2 tsp. cinnamon, ground
Preheat oven (top/bottom heat: 365 °F). Line a deep baking tray (approx. 42 x 29 cm) with baking paper.
For the crumble, place butter in a small saucepan and melt at low temperature. Mix sugar, cinnamon and
salt in a bowl. Add melted butter and mix everything with a spoon.
Add flour and mix everything with spoon or hands until smooth. Refrigerate until further
refrigerate until further processing.
For dough, wash pumpkin, dry, remove ends and cut in half. Remove the seeds with a spoon
remove. Cut pumpkin into coarse pieces and grate them finely with a grater.
Beat the oil, sugar and eggs in a bowl with a food processor or hand mixer (whisk) until creamy.
beat until creamy. In another bowl, mix flour, baking powder, hazelnuts and cinnamon. Gradually add flour mixture
gradually to the oil mixture and stir in briefly until a smooth batter is formed. Add the grated pumpkin
briefly fold in with a dough scraper.
Pour batter into prepared pan and smooth out. Now crumble the crumble mixture evenly over the top.
Bake in the oven on the middle shelf for 45-55 minutes. After the baking time has expired, allow to cool in the pan for approx. 15 minutes.
to cool. Serve warm or let cool completely. Sprinkle with powdered sugar if desired.
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