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Pumpkin spice cake with maple cream cheese and toasted pecans

This is such a simple recipe but so, so tasty! Satisfying all autumnal cravings with lots of warming spices and then topped with THE most delicious cream cheese and maple frosting, Finished with maple toasted pecans for crunch and extra toastieness.

Some pumpkin cake recipes use raw pumpkin which makes a cake similar to carrot cake, this one uses pureed cooked squash which makes it super moist but also soft and squishy.

I like to make this recipe in 2 loaf tins which gives you about 12 slices, you could also bake it in a 9inch round tin, you’ll just have to check on the timings as it will take longer to cook.

Pumpkin spice cake

275g Plain flour

1 ½ tsp Baking powder

½ tsp Bicarb

25g Cinnamon

2 tsp Nutmeg

¼ tsp Ground cloves

240g Light brown sugar

400g Squash puree (see note below for puree recipe)

250ml Vegetable oil

¾ tsp Salt

3 Eggs

1 tsp Vanilla bean paste

Maple pecans

100g pecans

50g maple syrup

Maple cream cheese topping

100g soft salted butter

100g Light brown sugar

85ml Maple syrup

220g cream cheese

Preheat the oven to 160 fan and line 2 loaf tins with baking parchment paper. In a large bowl sift together the flour, baking powder and bicarb. Stir in the sugar and spices.

In a large jug whisk the remaining wet ingredients and the salt. Add the wet mix to the dry and mix together, be careful not to over stir, you just want to bring it all together and mix until just smooth. Pour into the 2 lined tins and bake for 35 minutes, check with a skewer, if it comes out clean its done.

Allow the cake to cool in the tins for 10 minutes then turn out onto a cooling rack.

Whilst the cakes are cooling crush the pecans into a bowl, the pieces don’t need to be too small, stir in the maple syrup. Pour the pecans onto a baking tray line with baking parchment, bake for 10 minutes, check the pecans and continue to bake until the maple syrup has become crisp around the pecan. Allow the nuts to cool completely then break apart.

To make the topping you can either use a hand held or standing mixer. Put the butter, maple syrup and light brown sugar into a bowl and whisk until pale and fluffy. Add in the cream cheese and whip until smooth .

Once the cake is cool top with the maple cream cheese topping and sprinkle with the crunch pecans, eat one of the loaves and just pretend you only made 1!

1 Large Butternut squash or other tasty pumpkin or Squash

To make the pumpkin puree peel the Squash, cut in half and remove the seeds. Chop the squash into 1 inch cubes and place in a pan with 100mls of water. Place on the hob with the lid o and allow to steam until very soft.

Allow to cool a little and the blitz in a food processor until very smooth. This recipe uses 400g of squash puree, if you have and left over you can freeze it for up to a month and either use it for another cake or add it to a soup or stew.

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