It’s that time of year again when I get obsessed with all things autumnal, and, in terms of baking, I love spices like cinnamon, ginger and cardamom, and to use apples, pears, and nuts as key ingredients. Of course, I have succumbed to the American invasion of pumpkin, and love to bake with it during the months leading up to Christmas.
It used to be near impossible to get canned pumpkin in the UK, but it is slowly becoming easier to find. When I do find it, however, I tend to stock up, just in case.
I decided to make another bundt cake recipe that I could top with another favourite ingredients of mine, maple butter. If you cannot get any, simple make an icing with equal parts maple syrup and icing sugar.
So, this is a *big* cake. Don’t make it for just you and your friend having coffee together. I used a large bundt tin. I suppose you could half all of the ingredients and make it in a smaller bundt tin, a regular tin, or even a large loaf tin (or two.) It’s also a cake to have with coffee rather than a gooey, squidgey dessert type of cake, if you know what I mean.
It is a super easy method, using ideas cobbled together from various pumpkin cakes that I’ve tried in the past. I found that the flavours develop and the texture improves when eaten the day after.
1 Can of Pumpkin puree (about 400g if you are making your own, fresh)
4 Teaspoons of Pumpkin Pie Spice
2 Teaspoons of Bicarbonate of Soda
400g of Plain Flour
400g of Caster Sugar
1 1/2 Teaspoons of Salt
2 Teaspoons of Vanilla Extract
240g Vegetable Oil
150g of Moose Maple Butter
150g Icing Sugar
Pumpkin Seeds (I dusted mine with gold lustre)
- Preheat the oven to 180C (160C fan).
- Mix all of the dry ingredients together in a large bowl: the plain flour, bicarbonate of soda, pumpkin pie spice, and salt. Remove 70g of this dry mixture and place in a smaller bowl (to coat the chopped apples with) and leave the remaining to one side.
- Now whisk together the can of pumpkin purée, the oil, the eggs, and the vanilla in a another large bowl.
- Peel, core and chop the apples. Put them in the bowl of 70g of flour mixture and toss them until they are completely coated.
- Chop the pecans, keeping them quite large.
- Add the dry to the wet ingredients and whisk until completely incorporated.
- Fold in the apples and pecans.
- Pour into a prepared large bundt tin and bake for about 50 minutes. It will rise slightly above the sides of the tin but should not spill over.
- Allow to cool for 5 minutes in the tin then turn out to cool completely.
- Make the icing by melting the Moose Maple Butter then whisk in the icing sugar until you have a smooth, fluid icing. Pour over the cooled cake and scatter with pumpkin seeds (or chopped pecans if you prefer.) If you cannot get the butter, then whisk 100g of maple syrup with 100g of icing sugar and use that instead.
I hope that you enjoy my latest cake and can forgive me for my obsession with all things autumn.