Honey Pumpkin Cake

Honey Pumpkin Cake

This weather means summer is officially over, and Autumn in London can begin! Hopefully soon we'll see orangey brown leaves falling and foods filled with delicious spices! To celebrate Autumn in London, I made this Honey Pumpkin Cake (adapted from Sally's Baking Addiction) with it's warming spices and heady aroma, it disappeared very quickly!

A slice or two for me and you!
A slice or two for me and you!
Another slice? OK!
Another slice? OK!

The Recipe:

Ingredients:

Topping:

  • 60 grams plain flour
  • 60 grams unsalted butter, cold
  • 100 grams dark brown sugar
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon

Cake:

  • 250 grams plain flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp mixed spice
  • 245 grams pure pumpkin puree
  • 100 grams dark brown sugar
  • 120 ml sunflower oil
  • 85 grams honey
  • 120 ml milk

Coffee Glaze

  • 120 grams icing sugar
  • 2 tbs brewed coffee

Method:

  • Preheat oven to 180oC
  • Make the crumb topping first by rubbing cold butter into the dry ingredients until nearly combines, then mix the rest by cutting the mixture with a knife. Set aside.
  • for the cake, mix all the dry ingredients together in one bowl, and then mix all the wet ingredients together in another until just combined.
  • Then pour the dry mixture into the wet mixture and beat until just combined. Don't over mix!
  • I then poured the mixture into 2 loaf tins, and generously pressed the crumb topping onto both loaves.
  • I baked for about 35 mins in my oven, but bake until a toothpick comes out coated with just a few crumbs
  • Remove from oven and leave to cool.
  • Make the glaze by sifting icing flour and whisking with coffee. Drizzle over the cake when slightly warm
  • Best eaten warm, with a cuppa coffee of course!

Enjoy this one, its just made for those crisp autumn days, perfect with a coffee for elevenses!

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