Pumpkin Nut Pound Cake — [Buydeem Oven Recipe]
Pound cake is delicious, but its high fat and high calories often make people hesitate. If you want to satisfy your cravings and at the same time enjoy an energy-packed, healthier, lower-sugar dessert as a reward for yourself, then this very quick and easy pumpkin nut cake is perfect for you! The recipe uses coconut oil as the fat, which locks in moisture to give a tender texture. At the same time, coconut oil, as a natural and healthy medium‑ and short‑chain fat, doesn’t come with the worry of putting on weight! Pumpkin has a natural sweetness that enhances the cake’s flavor and makes it more moist and soft. The recipe is also super easy to remember: 150 g flour, 50 g each of oil, sugar and nuts, 200 g pumpkin, 2 eggs, 4 g baking powder, 3 g baking soda, and 1 g salt.
Ingredients
Steps
Prepare all the ingredients. (Pumpkin purée: peel and cut pumpkin into chunks, steam over high heat for 15 minutes, let cool, then blend in a blender until smooth and set aside.)
In cold regions or cold seasons, if the coconut oil has solidified, melt it in a warm water bath and set aside.
Mix the flour, baking powder, baking soda, salt and sugar until evenly combined.
Add the melted coconut oil.
Add the eggs and pumpkin purée and mix well, trying to avoid any lumps of dry flour.
Add half of the nuts (about 25 g) and mix evenly.
Pour the batter into the mold and scatter the remaining half of the nuts on top. Note: Fill the mold only up to about 80% full. Pour any extra batter into another mold. (I filled mine completely full and it overflowed onto the bottom of the oven, ahhhh! Don’t do what I did!)
This cake is very forgiving; you can put it directly into the oven and preheat it together. On the Buydeem T535 oven, choose Bake mode, 180°C, middle rack, and bake for 30 minutes.
Once baked, it smells amazing right out of the oven!! A little salty and a little sweet, warm but not heavy—super delicious!! My mom said it was so good; she never expected that a coarse‑grain cake could be made this refined and playful, haha. (｡･ω･｡)
The next day, reheat in the microwave for 40 seconds to warm it up. To boost the flavor, I topped it with strained yogurt (yogurt with the whey drained off). It’s low‑calorie, delicate, rich and silky, makes it look prettier and tastes fantastic!