PUMPKIN YOGHURT CAKE
3 cups flour
1 tablespoon cinnamon
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
230 g butter
[room temperature]
300 g sugar
4 large eggs
225 g pumpkin puree
245 g greek yoghurt
caramel sauce
_ preheat oven to 175°C [350°F]
_ grease a bundt cake pan
_ combine flour, cinnamon, baking powder and salt
_ in a separate large bowl combine butter, sugar and vanilla extract
_ beat until fluffy
_ add eggs and mix until well combined
_ add first half of the flour mixture, then the pumpkin and yoghurt and finally the remaining flour mixture
[combining well after every step]
_ pour batter into the cake pan
_ bake for 1 hour
[until skewer inserted into the center comes out clean]
_ remove from the oven and leave to cool a little
_ serve drizzled with caramel sauce
KÜRBIS JOGHURT KUCHEN
380 g Mehl
1 Esslöffel Zimt
2 Teelöffel Backpulver
1 Teelöffel Vanille
½ Teelöffel Salz
230 g Butter
[raumtemperatur]
300 g Zucker
4 große Eier
225 g Kürbispuree
245 g griechisches Joghurt
Karamelsauce