Best Pecan & Pumpkin Pound Cake in town 好吃的南瓜碧根果磅蛋糕

Best pecan & pumpkin pound cake you’ll find in town. Perfect for a quick breakfast, goes great with coffee. 超级好吃的南瓜碧根果磅蛋糕，做法简单，可做早饭，和咖啡超搭。

用料  

Best Pecan & Pumpkin Pound Cake in town 好吃的南瓜碧根果磅蛋糕的做法  

1. 取两只大碗，干食材、湿食材部分分别搅拌均匀。Mix the dry and wet ingredients in two separate bowls.

2. 烤箱预热200度，将干食材、湿食材混合，再加入切碎的碧根果，搅拌到无干粉即可。注意不要搅拌起筋。Preheat the oven to 200 degrees Celsius before mixing the dry and wet ingredients together. Chop the pecans and add to the mixture. Mix well until no dry powder exists.

3. 将食材放入烤盘，震几下（为除气泡）后在表面淋一层红糖、放上碧根果即可。Pour the mixture onto a baking pan and whack the pan against the counter a few times to release the air within the mixture. Sprinkle the top of the mixture with a thin coat of brown sugar and pecans before sending it in the oven.

4. 烤箱200度烤40-45分钟即可。放凉切片。Bake for 40-45 minutes at  200 degrees Celsius. Cut the cake into slices after cooling it down.

小贴士

可以用香蕉替代南瓜，用核桃替代碧根果。You‘re free to substitute pumpkin for bananas and pecans for walnuts.