Pumpkin Cake {Torta di Zucca}

 

Have you noticed an abundance of PUMPKIN recipes floating around the blogosphere? Well I have and I LURVE it. We’re big pumpkin fans in our house and any excuse for me to make something with pumpkin is cause for celebration. I stock up on pumpkin puree in the market when I see it. You can absolutely make your own, and I do, but having a few cans on hand to bake with when the urge hits me is always a good thing.

Want to know how I got those perfectly coiffed crown cakes? I’ll tell you my secret. I baked these in  DeMarle at Home‘s BRAND SPANKIN NEW PRODUCT…the CROWN TRAY.  That’s her below, isn’t she purty. And does that make me a Princess  now that  I’ve baked with her ; )

It’s a Flexipan {flexible bakeware}. If you’ve never baked with them you’ll love the easy clean up and the fact that you can roll it up to store it. I don’t know about you but storage in my kitchen is at a premium, so that alone is worth the price of admission.

They just popped right out of the mold after they finishing baking. Perfect petite bites of bliss – so you don’t have to feel bad about eating one or two. Now ten, maybe ; ) For the finishing touch, I simply dusted mine with powdered sugar. But a glaze {Nutella perhaps} would also be pretty much hard to resist.

Do you have a favorite type of flexipan? Did you know that you never have to spray a Flexipan with cooking spray or oil? Another great feature!

See all of DeMarle at Home’s PRODUCTS and connect with them on FACEBOOK and TWITTER

Baci!

Disclaimer: DeMarle at Home sponsored this post. As always, my opinions are my own. Always have been. Always will be.

Pumpkin Cake {Torta di Zucca}

What You Will Need:

  • 1 stick unsalted butter - room temperature
  • 1 cup sugar
  • 2 large fresh eggs
  • 1 cup pumpkin puree
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt
  • zest of 1 lemon
  • 1/4 cup whole milk
  • powdered sugar to dust - optional

What To Do:

  1. Preheat oven to 350 degrees.
  2. Into the mixing bowl of your stand mixer add: butter and sugar. Cream together. Add eggs. Mix until light and creamy. Add: pumpkin, flour, baking powder, salt, lemon zest, and milk. Continue mixing until well combined. Batter will be slightly thick.
  3. Fill each tray 3/4 way full of batter. Bake for approximately 25-30 minutes or until cakes pass the the toothpick test. Allow cakes to cool enough to handle.
  4. Invert crown tray and transfer cakes to a cool rack. Dust with powdered sugar.
http://www.bellalimento.com/2011/10/26/pumpkin-cake-torta-di-zucca/

 

30 Comments

  1. 1

    The look delicious and are adorable. I love that it rolls up!

  2. 2

    Aww, so pretty! I can’t get enough pumpkin recipes either – they’re so delicious in both sweet and savory dishes!

  3. 3

    Open mouth, insert EVERY SINGLE ONE.

  4. 4

    Rolled up and stored pans? Wha??? Sounds crazy, but if that’s the results you get…sign me up!!

  5. 5

    These are adorable! I’m loving all of the different pumpkin recipes that are popping up, too…I’m posting a new one tomorrow myself :)

  6. 6

    So pretty and I LOVE LOVE LOVE that pan!!! I’m a sucker for pumpkin, so you know I’ll be making these very soon. ;)

  7. 7

    Nutella glaze?! Please tell me you have a recipe for that one :)

  8. 8

    Cute pan. Cute Cakes. Love pumpkin. This is a HUGE winner, all around!

  9. 9

    These are beautiful, Paula!

  10. 10

    I am just so impressed by your new photographic look/styling…

  11. 11

    That’s so delicious looking, Paula. Perfect bite size (a few!) pieces :)

  12. 12
    Deb /

    Paula, Love your beautiful little pumpkin cakes but at this stage in my life dont need anymore bakeware! LOL! What would you think of a mini muffin pan to bake these tasty little cakes in ?? Thanks!!

  13. 14

    love love love love. everything. all of it. we use flexi-pans in culinary school all the time for mousses, bombes and bavarians…they’re amazing!

    hilarious: the first time i used a flexi-pan, i failed to put a baking sheet underneath it and when i went to put the pan in the oven, i spilled the batter EVERYWHERE.

    these little cakes are just too charming for their own good!

  14. 15

    These tiny cakes are so cute! I have a mini bunt cake pan that will work nicely for this recipe. Thanks!

  15. 16

    This sounds wonderful!

  16. 17

    Paula, your mini pumpkin cakes are beautiful…mmmmmmm.

  17. 18

    These are adorable and sound delicious!! Love your photos, they’re just too gorgeous.

  18. 19
    Sommer@ASpicyPerspective /

    Woozah! How cute are these!?! I need one of those pans. :)

  19. 20

    Zucca makes me think of Danny Zucco…like from Grease?! John Travolta? Grease Lightening? Oh my, I’m old.

    Happy Halloween :)

  20. 21

    I just love that pan! Oh, and the cakes aren’t too bad either! ;) I know I’d have a hard time stopping at just one of both.

  21. 22

    Wow…looks fantastic Paula. I love how little the cakes are. Perfect for bite sized. :)

  22. 23

    I saw these on instagram the other day….looks amazing girl!

  23. 24

    Look and sound delicious. I love these pans. Really love the “roll up” feature as the storage space in my kitchen is quite limited. :) They have so many choices to choose from! I would love to have a few different designs of these molds! :)

  24. 25

    These look wonderful! And so cute!! I’d eat the whole batch.

  25. 26
    Lora @cakeduchess /

    Love your little torta di zucca. They look divini:)che belle che sono. xx

  26. 27

    Can’t wait to try this … LOVE pumpkin .. grazie mille!

  27. 28

    Oh Paula, I have got to get one of those pans, adorable. LOVE these cakes :)

  28. 29

    These are adorable and sound yummy! I love the little cakes sprinkled with sugar.

  29. 30
    Edie /

    Could you please tell me how many little cakes this made? I need to make a bunch of these, and am trying to figure out how many times I need to multiply the recipe. Thank you!

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