Miso Cinnamon Kabocha Pound Cake

This Kabocha Pound Cake recipe makes an extremely moist and tender cake, studded with cinnamon miso kabocha squash. The proper cake to bake up this fall season! Eggless, dairy free & vegan.

Desk of Contents

• The Inspiration
• What’s the reverse creaming methodology?
• Components for Kabocha Pound Cake
• The right way to make Kabocha Pound Cake
• Suggestions
• FAQ

The Inspiration

My vegan pound cake is my excellent texture for pound cake. It is dense and buttery with a decent plush crumb. Since making my daigaku imo pound cake, I wished to make a kabocha model that’s vegan (eggless and dairy free). The batter can be utilized for the Japanese candy potato cake as effectively!

Every slice has the proper ratio of buttery cake and the tender, subtly candy kabocha, infused with the nice and cozy notes of cinnamon and the distinctive umami depth of miso.

Kabocha, a kind of Japanese squash, holds a revered place in Japanese desserts. Its naturally candy and earthy flavour makes it a well-liked ingredient, particularly through the autumn season. In Japanese desserts, kabocha is commonly celebrated for its versatility and skill so as to add a comforting, subtly candy style to numerous desserts.

I wished to make a kabocha model of my Japanese candy potato pound cake with a eggless and dairy free batter. As a substitute of utilizing soy sauce because the savory aspect, I’ve added miso which pairs properly with the cinnamon that provides heat to this cake.

Components for Kabocha Pound Cake

The bottom of this pound cake is customized from my vegan pound cake recipe:

• Kabocha: choose one which has a clear darkish display screen pores and skin with a big orange patch on one aspect.
• Maple syrup
• White miso: provides a salty aspect to the cake.
• Smooth tofu: replaces the eggs and makes the cake moist.
• Soy milk: helps mix the tofu combination easily.
• Cinnamon & vanilla: for flavour
• Sugar
• Butter: I exploit dairy free butter
• Almond flour: provides butteriness and nuttiness to the cake, however it may be substituted with a seed flour or extra cake flour.
• Lemon juice or vinegar: the acid additional tenderizes the loaf.
• Cake flour: all function flour might be substituted, nevertheless the feel is not going to be as mushy.
• Corn starch: including a bit extra corn starch makes the cake melt-in-your-mouth, however might be substituted for extra cake flour.
• Baking powder

The right way to make Kabocha Pound Cake

Earlier than beginning something, be sure that your elements are at room temperature! For a superb, dense and plush crumb, I am utilizing the reverse creaming methodology for this cake. It’s also possible to make this cake utilizing the extra conventional sugar butter methodology if you happen to choose.

1. Prepare dinner the kabocha: this may be performed within the microwave or over the range.
2. Make egg substitute: Mix all of the moist elements till easy.
3. Reverse creaming: Add the butter to the bowl with the dry elements and use the paddle attachment to combine on low velocity till sandy or crumbly. Add ⅓ of the tofu combination and blend on medium excessive for no less than 2 minutes. Cease and scrape down the edges, after which add the remaining in 2 batches, mixing on low velocity and scraping down the edges of the bowl every time.
4. Fill the loaf pan: Add a layer of cake, then kabocha, cake, kabocha and prime with walnuts or pumpkin seeds if desired.
5. Bake till inner temperature reaches 200 – 210 F (93 – 98 C).
6. Cool fully: refrigerate for no less than 4 hours or in a single day.

Suggestions

1. Prepare dinner the kabocha the day earlier than: Letting the kabocha soak within the milk combination will make it extra flavourful.
2. Temperature of elements: Please use room temperature elements for this recipe, particularly for the butter and tofu combination. Should you use cool elements the batter will cut up and bake up dense and stodgy.
3. Mixing the batter: That is probably the most finicky half, ensuring to not underneath combine or over combine the batter. Each will end in a sunken or dense pound cake. When utilizing a stand combine, comply with the instances offered under. If utilizing a hand mixer, add 15-30 seconds to the instances and go by visuals (reference images above). The batter must be easy and never grainy or cut up.
4. Aesthetics: Add the kabocha in random instructions for a dimensional look.
5. Bake till inner temperature is 200-210 F: Prior to now I’ve all the time performed the toothpick check however discover utilizing a thermometer extra dependable.
6. Refrigerate the cake: This cake tastes even higher the following and second day because the flavours mingle collectively. Inserting it within the fridge additionally makes it simpler to slice the cake cleanly. Serve chilly or room temperature.

Kabocha Pound Cake FAQ

Can this kabocha cake be made with eggs?

Sure, please comply with this Japanese candy potato recipe base and add the kabocha portion on this recipe.

Can this kabocha pound cake be made gluten free?

I’ve not examined this for myself, nevertheless I do suppose it will work by swapping out the cake flour and corn starch for a dependable gluten free flour.

What kind and measurement of pan ought to I exploit?

I used a 7.5 x 3.5 inch (18 x 8.5 x 8 cm) / base measurements: 2.8 x 6.7 inch (16.5 x 7 cm) loaf pan within the images with adjusted quantities. Nonetheless for the recipe written under, I’ve offered measurements to suit 8 x 4 inch loaf tin that most individuals have. You may additionally bake this in a bigger loaf pan however it would bake up wider with much less peak.

Can I substitute the kabocha with common pumpkins?

I’ve not examined this for myself, however as a result of different pumpkins are usually extra water-y, it could have an effect on the feel of the cake.

How do you retailer Kabocha Pound Cake?

As soon as cooled to room temperature , wrap the cake with cling wrap and hold refrigerated for as much as 5 days. To freeze, wrap every slice in plastic wrap and hold in a freezer protected bag to stop freezer burns for as much as 2 months.

Take pleasure in!! Should you make this Kabocha Pound Cake recipe, let me know! Depart a remark, ranking and if you happen to determine to share it on socials, tag me on instagram @Okonomikitchen. I would love to listen to from you 😁!

Print

Kabocha Pound Cake

This Kabocha Pound Cake recipe makes an extremely moist and tender cake, studded with cinnamon miso kabocha squash. The proper cake to bake up this fall season!

Components

Models
USM

Scale
1x2x3x

Kabocha 

• 280 g kabocha squash, lower into 1.5 – 2 cm chunks
• ½ cup (100 ml) soy milk
• 2 tbsp (40 g) maple syrup
• 1 tbsp (15 g) butter, I exploit non-dairy unsalted butter
• 1 tsp cinnamon
• 2 tsp (12 g) white miso

Pound Cake

• ½ cup (112 g) mushy tofu
• 2 ½ tbsp (37 ml) soy milk
• 1 tsp (10 ml) vanilla
• 1 tsp (5 ml) lemon juice or vinegar
• 1 tsp (5 ml) mirin
• 1 tsp (6 g) white miso paste
• ¾ cup + 3 tablespoon (128 g) cake flour
• 2 tbsp (14 g) superb almond flour
• 2 tsp (8 g) corn starch
• 6.5 tbsp (82 g) granulated cane sugar
• 1 tsp (4.8 g) baking powder
• 6 tbsp (84 g) butter

Directions

1. Prepare dinner kabocha: Minimize the kabocha into ½ inch (1.5 – 2 cm) items. To microwave, add the kabocha to a big bowl together with the milk, maple syrup, butter, miso and cinnamon. The liquid ought to cowl a lot of the kabocha. Cowl with plastic wrap and microwave for five minutes. Rigorously take away the quilt and switch the kabocha over and microwave for an additional 2-4 minutes, or till you possibly can pierce a skewer by means of. To prepare dinner over the range, add the kabocha to a pot (ideally with a large base and never overlapping) together with the remaining elements and simmer on low warmth for 15-20 minutes or till you possibly can simply pierce a skewer by means of. Let the potatoes soak within the combination whereas letting it cool. Tip: make the kabocha the night time earlier than to permit the flavours to soak in additional. As soon as cooled, pressure the kabocha from the liquid.
2. Pre-heat oven to 375 F (190 C). Put together a loaf pan by lining or greasing and flouring. I exploit a 8 x 4 x 3.75 inch ((20 x 10 x 9.5 cm) and a base measurement of seven.5 x 3.5 inch (18.5 x 9 cm)) for this quantity of batter.
3. Put together batter: Mix the tofu, soy milk, vanilla, lemon juice, mirin and miso paste till easy. Sift the flour, almond flour and baking powder to a bowl of a stand combine. Add the sugar and use the paddle attachment to combine on low velocity till combined. Scatter the room temperature butter into the bowl and blend on low velocity till crumbly. Add ⅓ of the tofu combination and blend on medium excessive for two minutes. Cease and scrape down the edges of the bowl. On low velocity, add one other ⅓ of the tofu combination and blend for 30 seconds. Scrape down the edges and add the remaining ⅓ of tofu combination and blend for an additional 30-45 seconds, till easy.
4. Assemble: Add a bit lower than half of the batter to the bottom of the loaf pan. Add a layer of kabocha in random instructions. Add the remaining batter on prime and faucet the pan on the counter to take away any extra air. Add remaining kabocha on prime. Faucet the pan on the counter two extra instances to take away any air bubbles. Sprinkle with chopped walnuts or pumpkin seeds if desired.
5. Bake: Scale back the temperature to 340 F (170 C) and bake for 65-80 minutes for 8 x 4 inch pan (60-70 minutes for 7.5 x 3.5 inch pan), or till inner temperature of the cake reaches 200 – 210 F (93 – 98 C). Take away from pan and switch to wire rack. As soon as cool sufficient to deal with, wrap with plastic wrap and refrigerate in a single day.
6. Serve: Slice and luxuriate in!

Notes

• I used a 7.5 x 3.5 inch (18 x 8.5 x 8 cm) / base measurements: 2.8 x 6.7 inch (16.5 x 7 cm) loaf pan within the images with adjusted quantities. I’ve scaled the recipe to suit a regular 8 x 4 inch loaf tin that most individuals have.