T his month is all about pumpkins! If you truly want to experience fall, this pumpkin cake recipe is what you need. The saffron sauce that comes with it will just add to the sweetness and coziness of this recipe.
You will need:
FOR THE CAKE:
- 2 cups of all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 cup of canola or vegetable oil
- 4 large eggs
- 1 cup of brown sugar
- 1/2 cup granulated sugar
- 1 cap of pumpkin puree (fresh or canned)
- 1 and 1/2 teaspoons pure vanilla extract
FOR THE SAUCE:
- 1 cup of condensed milk
- 1 teaspoon saffron
- ½ cup fresh milk
You will need:
FOR THE CAKE:
- 2 cups of all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 cup of canola or vegetable oil
- 4 large eggs
- 1 cup of brown sugar
- 1/2 cup granulated sugar
- 1 cap of pumpkin puree (fresh or canned)
- 1 and 1/2 teaspoons pure vanilla extract
FOR THE SAUCE:
- 1 cup of condensed milk
- 1 teaspoon saffron
- ½ cup fresh milk
Remember: Bake for love and bake with love!
Let me know how your recipe turns out: www.sherisnovember.wordpress.com
Bon appetite!
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