| Prep: 20 mins | Cook: 35 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 22g | 11g | 67g |
| sugars | fibre | protein | salt |
| 45g | 3g | 9g | 0.8g |
Deep into the throbbing heartbeat of the Midwest, we embrace our roots and soulful nectar of the land, allowing it to guide us in our craft. One such gift that truly captures that essence is Pawpaw Cake, a recipe so profound, it is a nearly palpable thread to Nebraska’s abundant landscape. With every bite filled with a deeply satisfying taste, an embodiment of the warmth and vibrancy that define Midwestern spirit.
A Homemade Treat
The Pawpaw Cake is essentially a fruit-based delight, reminiscent of beloved apple pies and peach cobblers, yet with a unique twist. It’s an ode to old-fashioned baking where every ingredient, from the smallest pinch of cinnamon to the distinct flavor of pawpaw, honors the tradition of homemade treats. Much like a Sunday potluck at my local church, it brings people together, offering both comfort and joy. The recipe seamlessly fits into the lineup of sweet, wholesome desserts synonymous with American traditions.
Nature’s Bounty
Incorporating a Midwest native fruit, pawpaw, the cake seals in the benefits of this healthy, overlooked fruit. Packed with vitamin C, magnesium, iron, and rich in fiber – this nutritional powerhouse subtly transforms the humble cake into a dessert that offers more than just a sweet note. The optional addition of finely chopped nuts adds a layer of protein and healthy fats, while a pinch of nutmeg and cinnamon not only enhances taste but bring along a bundle of health benefits including anti-inflammatory properties and aiding digestion.
Pairings and Complementaries
Perfect as a standalone dessert, the Pawpaw Cake also pairs beautifully with a scoop of vanilla ice cream, its creaminess complementing the moist, fluffy texture of the cake. On a chilly evening, a slice of the cake alongside a mug of hot chocolate makes it an unforgettable combination, making your taste buds dance in delight. Similarly, it works wonderfully when served with afternoon tea, or as a dessert following a hearty meal of classics like beef stew or roasted chicken.
This delightful Pawpaw Cake recipe, much like the coffee cakes and fruit breads we know and love, radiates comfort, showcases local produce, and echoes the simplicity of farm-to-table elements that ring true to my roots. I can’t wait for you to try this gem from the heartland, and I hope it brings you as much joy in making, sharing, and savouring it as it does for me.
What You’ll Need
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/2 cup of unsalted butter, softened
- 1 cup of white sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 1 1/2 cups of mashed ripe pawpaw
- 1 cup of finely chopped nuts(optional)
- 1/2 cup of raisins(optional)
- 1/2 cup of milk
- For the Frosting:
- 1/4 cup of softened butter
- 4 ounces of cream cheese, softened
- 2 cups of confectioners’ sugar
- 1 teaspoon of vanilla extract
Method
Step One
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper.
Step Two
In a medium bowl, combine the 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. Stir them together until they are well mixed.
Step Three
In a large bowl, mix together the 1/2 cup of unsalted butter and 1 cup of white sugar until it’s light and fluffy. Beat in the 2 eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the 1 teaspoon of vanilla extract and the 1 1/2 cups of mashed ripe pawpaw.
Step Four
Gradually add the flour mixture to the pawpaw mixture, mixing just until it’s incorporated. Stir in the finely chopped nuts and raisins (if using) and add the 1/2 cup of milk, stirring until the batter is well mixed. Pour the batter into the prepared baking pan.
Step Five
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Step Six
While the cake is cooling, prepare the frosting. Cream together the 1/4 cup of softened butter and the 4 ounces of cream cheese until it’s light and fluffy. Gradually beat in the 2 cups of confectioners’ sugar, mixing until it’s fully incorporated. Stir in the 1 teaspoon of vanilla extract. Spread the frosting over the cooled cake.
Your Pawpaw Cake is now ready to enjoy!
