Baking · Finnish

Pumpulikakku

Name: Pumpulikakku
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 20 servings
Cuisine: Finnish
Ingredients: 250 g Valio butter, room temperature; 3 dl sugar; 2 tsp vanilla sugar; 3 eggs; 4 dl potato starch; 1 tsp baking powder; 15 g Valio butter; 1 tbsp breadcrumbs gluten-free

The secret to this pillow-soft cake lies in the potato starch. This old-fashioned bundt cake is a classic treat for any festive table.

Smarrig Kitchen7y

Machine-translated, original language: Suomi.

Prep 30 min Cook 1 hTotal 1 h 30 minInspired by valio.fi

Method

1
Whip the soft, room-temperature butter, sugar, and vanilla sugar in a stand mixer or with an electric mixer until light and fluffy.
2
Add the eggs one at a time, beating thoroughly after each addition.
3
Add the mixture of potato starch and baking powder, and mix until combined.
4
Pour into a thoroughly greased and breaded bundt pan (approx. 2 l capacity). Choose a pan with a simpler, less intricate pattern, as this cake sticks to the pan very easily.
5
Bake on the middle rack of the oven at 175 degrees for approx. 50 minutes.
6
Let the cake cool in the pan for a moment before turning it out. Decorate the cooled cake by dusting it with sifted powdered sugar.

Sweet pastries Gluten-free Gluten-free cakes Gluten-free baking Gluten-free Bundt cakes and pound cakes