Pumpkin, Yogurt and Salted Caramel Loaf Cake
- Vegetarian
- Energy Kcal 682
- Carbohydrates g 62.6
- of which sugars g 35.4
- Protein g 10.1
- Fats g 43.5
- of which saturated fat g 10.79
- Fiber g 1.8
- Cholesterol mg 108
- Sodium mg 150
- Difficulty: Average
- Prep time: 30 min
- Cook time: 1 h 20 min
- Serving: 8
- Cost: Low
PRESENTATION
When it comes to desserts, this plumcake alla zucca is a game changer. Imagine a pumpkin bread that's not just your regular loaf. Really good stuff. It's one that combines pumpkin and yogurt for a super moist and soft crumb. This cake has a tender bite that makes it stand out at any dessert table. The highlight? A drizzle of caramello salato that takes it to another level—seriously, next level. The sweet and salty mix is what really makes this version pop, especially compared to more traditional recipes. The pumpkin adds a sweet flavor, while the yogurt keeps things light, making it perfect for those who prefer a dessert that isn’t too heavy. Serve it as a dessert or a snack with coffee, and it’s a refreshing change from the usual cake offerings.
Forget tradition; this plumcake is all about fun and modern flavors. Some call it a plumcake allo yogurt, while others see it as their go-to pumpkin treat when fall arrives. And the sauce? The real star here is the homemade salted caramel sauce you pour on just before serving. It creates a golden, shiny topping that looks fancy but is simple to make. Just a pinch of salt added to the caramel gives you that perfect balance of sweet and salty—way way better, honestly. If you love trying new things and want to impress your friends, this ricetta plumcake is a definite win. People can’t get enough of the soft pumpkin cake paired with that tangy yogurt note, all brought together by the caramel. And here's the thing, it’s one of those homemade desserts you’ll want to revisit whenever you’re in the mood for something both familiar and fresh. This cake is perfect for any occasion, making it a must-try for dessert lovers everywhere. Pretty simple, really.
INGREDIENTS
- Mantuan pumpkin 12.3 oz (350 g) - cleaned
- Greek yogurt 0% fat ¾ cup (200 g)
- Type 00 flour 2 ¼ cups (280 g)
- Nut flour 0.83 cup (80 g)
- Vegetable oil 0.8 cup (200 ml)
- Sugar ¾ cup (150 g)
- Eggs 3 - (medium)
- Baking powder 3.3 tsp (16 g)
- Fine salt to taste
- for the salted caramel
- Sugar ½ cup (100 g)
- Fresh liquid cream 3 ½ tbsp (50 ml) - hot
- Fine salt 1 tsp
- Butter 5.3 tbsp (75 g) - (cold)
How to prepare Pumpkin, Yogurt and Salted Caramel Loaf Cake
To make the pumpkin, yogurt, and salted caramel loaf cake, cut the pumpkin into wedges, remove the skin 1 and seeds, and blend the slices in a mixer to obtain a pulp 2. In the bowl of a stand mixer, pour the eggs and sugar 3 with a pinch of salt
and whisk them 4, then pour the mixture into a bowl and slowly add the vegetable oil 5. Once you've fully incorporated the oil, add the sifted flour 6, mix
also add the hazelnut flour 7 and the baking powder. Then incorporate the blended pumpkin 8, the yogurt 9, and mix the batter with a spoon.
Line a loaf pan of dimensions 11.8x4.3 inches with parchment paper, pour the batter into the pan 10 and bake in a preheated static oven at 356°F for 70 minutes (or in a convection oven at 320°F for 60 minutes). Meanwhile, prepare the salted caramel: place a pan over the heat and gradually add the sugar 11 and let it melt and turn brown over low heat. Do not stir the sugar at this stage but only rotate the pan. Meanwhile, heat the cream, and when the caramel is smooth 12,
incorporate the hot cream 13. Mix the caramel with a whisk and add the salt 14 and the cold butter cut into small cubes 15.
Continue stirring until you get a smooth and homogeneous mixture, then emulsify it with an immersion blender 16. At this point, the syrup is ready 17. Transfer it to a wide, shallow bowl and cover with plastic wrap 18, then place it in the refrigerator to set.
Once baking is finished, remove the loaf cake from the oven, let it cool, and then unmold it onto a wire rack 19. Transfer the caramel into a piping bag with a plain nozzle 20 and garnish the surface of the loaf cake 21. The pumpkin, yogurt, and salted caramel loaf cake is ready to be enjoyed!