Name: This Spiced Pumpkin Cake with Sour Cream Frosting is a guaranteed showstopper
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 15
Ingredients: 700g Kent pumpkin, deseeded, peeled, cut into 3cm chunks; 1 tbsp olive oil; 125g butter, softened; 1 cup firmly packed dark brown sugar; 2 tsp vanilla extract; 3 eggs; 1½ cups self-raising flour; ½ tsp bicarbonate of soda; 3 tsp mixed spice; 2 tsp ground cinnamon, plus extra to serve; 1/3 cup milk; Toasted pepitas, to decorate; SOUR CREAM TOPPING; 300ml tub thickened cream; 1/3 cup icing sugar mixture, sifted; ½ cup sour cream; ½ tsp ground cinnamon

This Spiced Pumpkin Cake with Sour Cream Frosting is a guaranteed showstopper

It will become your go-to cake recipe!

Serves 15

Prep

45M

Cook

35M

Total

1H 20M

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Ingredients

700g Kent pumpkin, deseeded, peeled, cut into 3cm chunks

1 tbsp olive oil

125g butter, softened

1 cup firmly packed dark brown sugar

2 tsp vanilla extract

3 eggs

1½ cups self-raising flour

½ tsp bicarbonate of soda

3 tsp mixed spice

2 tsp ground cinnamon, plus extra to serve

1/3 cup milk

Toasted pepitas, to decorate

SOUR CREAM TOPPING

300ml tub thickened cream

1/3 cup icing sugar mixture, sifted

½ cup sour cream

½ tsp ground cinnamon

Method

Step 1

Place pumpkin on a non-stick oven tray. Drizzle over oil. Toss well. Cook in a 200°C preheated oven for about 30 minutes, until tender and golden. Remove. Cool slightly. Transfer to a blender. Blend until smooth. You will need 1 cup of puree.

Step 2

Grease an 18cm x 28cm slice pan. Line base and sides with baking paper.

Step 3

Beat butter, sugar and vanilla in small bowl of an electric mixer until light and fluffy. Beat in eggs one at a time, then beat in pumpkin until combined. Transfer to a large bowl. Stir in sifted flour, soda and spices with milk, in two batches.

Step 4

Spoon mixture into prepared pan. Smooth top. Cook in a 180°C preheated oven for 30 -35 mins or until cake springs back when lightly touched in centre. Turn cake onto wire rack to cool.

Step 5

TOPPING: Beat cream, sugar and cinnamon in small bowl of an electric mixer until soft peaks form. Add sour cream. Beat until combined.

Step 6

Transfer cake to a serving plate. Spread with topping. Sprinkle with pepitas.

Step 7

Serve sliced.

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