Thursday, 28 August 2014

Pumpkin Bundt Cake


I know it's August and it's technically still summer but I'm ready for autumn. I've been in boots and tights for a week now thanks to the wonderful British summer weather, the pavements are already covered in leafs and shops are steadily filling with winter clothes. 

I normally make a pumpkin pie for thanksgiving but I won't be celebrating that this year, however, I still want my pumpkin fix. My experience of making bundt cakes isn't great, I've only made a handful but wanting to increase my experience I thought I'd give this recipe I found on pinterest a go making amendments along the way. You'll see from my photos that once my cake was out of the tin it, erm, developed a bit of a crack...who said home baking had to be perfect?



Ingredients

Cake

450g granulated sugar
225g softened butter
4 large eggs
220g canned pumpkin
270g Greek yoghurt
1 tablespoon ground cinnamon
300g plain flour
2 teaspoons bicarbonate of soda
1 teaspoon salt

Glaze

140g icing sugar
1 and a quarter tablespoons milk
1/2 teaspoon vanilla extract
2 tablespoons canned pumpkin
1/4 teaspoon ground cinnamon
2 tablespoons melted (and then cooled) butter

Preheat oven to 180/160 degrees, grease and flour your pan.

Cream sugar and butter together, slowly add the eggs one at a time.




Add the pumpkin, Greek yoghurt and vanilla. Continue to mix on a low speed.



Add the flour one cup at a time, if using an electric mixer keep the speed to slow.

Mix in the cinnamon, bicarbonate of soda and salt.


Pour into cake tin and bake for 60-70 minutes, my cake took 65 minutes in total.

 

When the cake has cooled prepare the glaze.

Add sugar and milk to the mixer and whisk slowly until smooth.



Keep the mixer running and add the vanilla, pumpkin, melted butter and cinnamon.

Once the glaze is smooth drizzle over the cake.

 






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3 comments

  1. It looks yummy! You've inspired me!

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  2. Looks delicious and I have just bought a bundt tin. Might give this a try!

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