Tuesday, 28 November 2017

Moist Pumpkin Spice Cake


A great way to celebrate fall and the holiday season is to bake a pumpkin spice related dessert. Though we pretty much experience one season all year round here, it’s pretty cool to be baking alongside other bakers around the globe who experience fall.

Plus it’s interesting to see the amount of pumpkin related creations that pop up during this period. I had my fair share of savoury pumpkin dishes but never really tried a pumpkin pie before. Ok maybe I did once but the taste was not particularly memorable.


While I was laying on my bed and scrolling through my Instagram feed, I was bombarded by the amount of pumpkin pies and cakes post. From that day on, I decided I will attempt my very own pumpkin cake. 


This cake is baked in a square tin so when cut up, it resembled more of a brownie/bar/cake slice- more pieces means more love being shared around. But the bottom line is, it is super moist even after 2 days.


Pumpkin Spice Bars ( Makes a 6” square tin) - Adapted from Sally


Crumb-Topping


30g Cake flour
30g unsalted butter, cold
50g dark brown sugar ( I found the crumb topping too sweet so next time will reduce this by half)
1/8 tsp salt
1 tsp ground cinnamon


1) Mix the flour, brown sugar, salt, and cinnamon together in a bowl.

2) Cut in the cold butter using a pastry blender or a fork.

3) Mix until crumbly. If too wet, add more flour


Cake bar

1 cup (125g grams) cake flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup (122 grams) pure pumpkin puree ( I use Libby's pure pumpkin)
1/4 cup (50g grams) dark brown sugar
1/4 cup (60 ml) vegetable oil
1/8 cup (40 g) pure maple syrup
1/8 cup (30ml) milk


1) Preheat the oven to 175 deg celcius.

2) Grease a 6” square pan with cooking spray and set aside

3) Whisk the cake flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves in a large bowl until combined.

4) In another bowl, whisk together the pumpkin, brown sugar, oil, maple syrup and mix until just combined

5) Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter.

6) Pour and spread batter evenly into 6” pan. ( Batter will be quite thick).

7) Spread the crumb toppings on top of batter and press down slightly

8) Bake the cake for 25-30 mins until a toothpick inserted comes out clean.

9) I melted some Speculoos butter and drizzled them on top of the cake.

10) Cut into slices to share with family or friends.


Share the love by pinning on Pininterest or visiting @Sherbakes on instagram to view more of my creations :) 



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