After landing back in the North, greeted by rain and a bitter breeze after a lush little mini-break in Malaga planning our wedding, I was totally ready to embrace the autumn.
It’s my favourite time of year; the colours, the flavours, the crisp air… all of it! So what better way to settle myself in to the dark nights and cosy lights than with a pumpkin cake?
I found this recipe on the Co-op website and whilst I’ve tweaked it ever so slightly, the credit for just how delicious this little number is, goes entirely to them!
It’s really easy, you just need a bit of elbow grease when it comes to cutting and grating that pumpkin – of which, you don’t need a lot. So a small one will be enough.
You’ll also need…
- 30x20cm baking tray
- Electric whisk
- Large mixing bowl
- A preheated oven to 180°C
FOR THE CAKE:
- 300g self raising flour
- 400g grated pumpkin
- 1tsp of bicarbonate of soda
- 225g unsalted butter (extra for greasing that tin)
- 1tsp baking powder
- 1tsp ground cinnamon
- 300g light brown soft sugar
- 3 large eggs
- Zest and juice of half an orange
FOR THE CRUMBLE:
- 75g flour
- 25g unsalted butter
- 30g walnuts, roughly chopped
- 3tbsp maple syrup
FOR THE ICING
- 50g Co-op soft cheese
- Zest and juice of the other half of your orange
- 3tbsp maple syrup
- Grease your baking tin with plenty of butter, or line it with greaseproof paper
- Sift your flour, the bicarbonate, your baking powder and the teaspoon of cinnamon into a bowl
- Once mixed well, add your light brown sugar
- Melt the 225g of butter using the microwave (watch it closely!) or in a pan and add to the flour mix
- Next, whisk in your eggs and add half the orange juice and zest
- Gently fold until combined and then add in the grated pumpkin
- Then, you’re ready to pour your mixture into your greased up baking tin and pop it into the oven. I left mine in for around 45 minutes and it was perfect
- Check with a knife if your Pumpkin Spice Traybake is cooked, if it comes out clean and has a nice bounce to it when you touch it – you’re ready! Leave it to cool completely and prep the rest…
- Leave the oven on, as you’ll need it for the crumble. Rub together the butter and flour until it’s like breadcrumbs
- Stir in your roughly chopped walnuts and the maple syrup
- Sprinkle finely onto a baking tray and then slide it on into the oven for around 15 minutes
- For the icing, beat the cheese with the juice and zest of the other half of your orange
- Add the maple syrup
Once the crumble is out of the oven and your Pumpkin Spice Traybake is completely cool. You can drizzle the cake with the icing and sprinkle your crumble on top.
I added some quirky little pumpkin decorations I picked up from B&M Bargains for extra Instagram effect. I also picked up the little pumpkin and skeleton chocolates from the Co-op whilst I was in stocking up on ingredients – just a pound!
It’s so fluffy and packed full of autumnal flavour. And perfect for any Pumpkin Spice latte lovers.
I’ve also still got half a pumpkin left – any ideas what to do with it?
Lots of love, LB x