You can quickly conjure up this incredibly delicious cake on the table.

This time I really wanted to turn a Hokkaido pumpkin into something sweet. I love pumpkin soup, not only in autumn 😉 ! Pumpkin but in a sweet variant was not available with us at least yet. There are certain recipes that you simply don’t dare to try and therefore never bake. Until today!

If you search the net for a pumpkin cake, probably even enter Pumpkin Pie, only the American dream of a pumpkin cake comes, which looks very similar to a tart. I also looked and wanted to have a normal dry cake. As I have noticed, there are not so many recipes to find, especially one that is not a fail. Then I just experimented and the result is a pretty tasty cake.

Since I had already finished my pumpkin puree in the last post, as well as my Pumpkin Pie Spice, I could now bake this wonderful cake from it.


350 g pumpkin puree
250 g sugar
250 ml neutral oil
4 eggs L
100 g ground hazelnuts
500 g flour type 550
1 tablespoon baking powder
1 tsp Pumpin Pie Spice
A pinch of salt
milk chocolate glaze
For this recipe you need a big Gugelhupfbackform 2,1 L !

So wird´s made:

First whip the eggs with the sugar until they are light and frothy.
Then fill the egg mass with your ground hazelnuts, baking powder, flour, salt and baking soda. Add the neutral oil and stir well. The dough is quite difficult to stir.
When all the ingredients are well combined, continue with the remaining ingredients.
Now add your pumpkin puree and the pumpkin spice to your dough. When everything is finely mixed, fill your cake dough into the greased Gugelhupf baking tin.
Bake the pumpkin-nut-gelhupf at 165 °C circulating air for approx. 60 minutes.
Towards the end of the baking time you can use a wooden stick to check whether the cake has already baked through. Take it out of the oven, wait 5 minutes and throw the Kübis-Nuss-Gugelhupf onto a cake grid. During the time it takes for your cake to cool down, you can slowly melt your milk chocolate coating in a water bath.

I boil water in the kettle, put it in a pot and hang my chocolate bowl there. From time to time I stir the chocolate coating until it has melted completely.

Now coat the cake with the chocolate coating and let it dry again. Your pumpkin-nut-gugelhupf is ready! ♥

The pictures are unfortunately not so successful with this cake, nevertheless I can tell you, the cake is really the hammer ♥


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