When we became way too excited at the PYO Pumpkin Farm in October, I was left with a fair few pumpkins to do something with. Fourteen to be precise.
Like I said, I was excited.
I pureed and froze quite a few of them, we've eaten one or two in lasagnes or risottos, but I decided to bake a cake with one to see exactly what pumpkin cake tastes like. As the puree is quite bland, I decided to add apple in for texture combining a number of spices to add extra zing!
Spicy Apple & Pumpkin Cake
- Makes: 8 inch bündt cake
- Preparation time: 10 minutes
- Cooking time: 35-40 minutes
- 6oz/170g self-raising flour
- 6oz/170g caster sugar
- 6oz/170g butter
- 3 eggs
- 1tsp vanilla bean paste
- 1tsp each of cinnamon, nutmeg and mixed spice
- 200g of pumpkin puree
- 2 apples, peeled and chopped
- demerara sugar to decorate
- Cream the butter and sugar together until light and fluffy. Stir in the eggs one at a time, adding a little flour if they start to curdle.
- Add the flour and spices and mix together thoroughly.
- Fold in the pumpkin puree and chopped apple.
- Pour into the bündt tin and cook in a preheated oven (180°C/Gas Mask 4) for 35-40 minutes until a skewer comes out clean.
- Allow to cool in the bündt tin before turning out.
- Sprinkle demerara sugar on top to decorate.
Apples and mixed spices are one of my favourite combinations when it comes to cakes, there are plenty of spicy cake recipes around for inspiration at this time of year.
Recipe written in collaboration with Schwartz