It's middle of September so... for me "pumpkin season" has started! :) I know that I'm not alone waiting in anticipation for those first days of Autumn to finally dig into that can of pureed pumpkin, to bake those gorgeous cakes and cookies, to fill in the house with pumpkin spice smell.
This cake, or rather tray bake that you cut into handy bars (hmm, maybe not so "handy" in my case, rather generous...), is simply delicious. Not too sweet (but I did cut back a bit of sugar), not too sticky. Springy, slightly moist sponge and that icing... Icing which I could eat with a spoon! Please, I'm begging you - bake it! Even if you're not a huge fan of pumpkin bakes, try this one. Pumpkin taste, as well as the amount of spice, is just right, not too overpowering.
The recipe comes from The Hummingbird Bakery cookbook "Home sweet home". Still going strong with my decision to bake through the whole cookbook. Not that it's such a horrible task ;)
How to make it...
- 4 large eggs
- 250 ml sunflower or olive oil
- 360 g soft light brown sugar (I used only 340 g)
- 1 x 425g tin pumpkin puree
- 340 g plain flour
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- 1 teaspoon salt
- 120 g full-fat cream cheese
- 50 g unsalted butter, very soft
- 200 g icing sugar
- 30 g desiccated coconut, toasted
Preheat oven to 170 C and line a baking tray with parchment paper.
In a freestanding electric mixer with the paddle attachment mix the eggs, oil, sugar and pumpkin until well combined. In a separate bowl, sift together the flour, baking powder, bicarbonate, salt and spices. Mix the dry ingredients into the wet ones to form a smooth, even batter. Pour into the prepared tray and bake for 30 minutes (it took me closer to 45 minutes), until the sponge bounces back when pressed. Leave to cool completely before frosting.
To make the frosting, beat the butter and cream cheese until smooth. Add the icing sugar and beat until light and fluffy. Spoon onto the cake and spread with a palette knife. Top with the toasted coconut and cut into bars.
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