Pumpkin or apple cake

Name: Pumpkin or apple cake
Ingredients: 2 eggs; 9 tablespoons sugar; 9 tablespoons oil; 9 tablespoons milk; 12 tablespoons flour; 1 tablespoon baking powder; 1 kg apples or pumpkin or jam; 100 g sugar; 1/4 teaspoon cinnamon; 1 teaspoon oil; 1 tablespoon flour; 1 tablespoon powdered sugar

Dessert - Pumpkin or apple cake by Teona C. - Recipia

Pumpkin or apple cake is baked in two layers, with a fruit filling in the middle. The batter with eggs, milk and oil stays tender, and the top is dusted with powdered sugar once it has cooled. For the pumpkin, I choose one with firm flesh, not watery. Prep: 20 minutes. Cook: 60 minutes. Rest: 60 minutes. Total time: 140 minutes. Serves: 12. About 245 kcal and 4 g protein per serving.

Ingredients

2 eggs
9 tablespoons sugar
9 tablespoons oil
9 tablespoons milk
12 tablespoons flour
1 tablespoon baking powder
1 kg apples or pumpkin or jam
100 g sugar
1/4 teaspoon cinnamon
1 teaspoon oil
1 tablespoon flour
1 tablespoon powdered sugar

Preparation

1. Peel and grate the apples or pumpkin. Put them in a skillet with 100 g sugar and 1/4 teaspoon cinnamon. Cook for 10 minutes, stirring, until softened and no liquid remains. If using jam, skip the cooking step. 2. Beat the eggs with 9 tablespoons sugar, then mix in 9 tablespoons oil. Mix the flour with the baking powder and add it gradually, alternating with the milk. The batter should run off the spoon, but be thicker than pancake batter. 3. Grease a baking pan of about 25 × 35 cm with 1 teaspoon oil and dust it with 1 tablespoon flour. Pour in half the batter and bake for 10 minutes at 180°C, until the surface starts to set. 4. Take the pan out, spread the apple or pumpkin filling, or the jam, over the top, then pour on the remaining batter. Bake for another 40 minutes at 180°C, until lightly browned. 5. Let the cake cool completely, about 60 minutes, then dust it with powdered sugar and cut it into pieces.

Notes

It goes well with a cup of black tea. This time I chose pumpkin; I missed the beginning in the photos, and the cake was gone in an hour. Keep it covered in the fridge for up to 3 days. With pumpkin, I make sure the liquid evaporates from the skillet; if the filling stays watery, the bottom layer softens. Juicy apples may need a few extra minutes of cooking, and the jam should be thick, not runny. You can swap the apples for pumpkin or jam; the cake contains gluten, eggs and dairy.