Pumpkin Butter Cake

recipe from "Fruity Cakes by Alex Goh"

250g Butter ( i use 1 stick butter, i think is around 220g ~ SCS Brand)
180g sugar

3 eggs

150g pumpkin (steamed and mash)

320g plain flour
1 tbs baking powder

60g coconut milk

Beat [A] until light and fluffy
Add in [B]one egg at a time, continue beat until light and smooth
Add in [C] until well blended
Fold in [D] and [E]
Bake at 175 C for 40 minutes(is using pan) or 30minutes (for cupcakes)

Note :
The cake has an intense yellow colour, thanks to the pumpkin flesh
This cake has very nice aroma without being too oily.
I find the "SCS" butter is the best so far for butter cake


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