If you’re looking to bake something cosy on a winter’s day, whip up this spiced pumpkin cake. It’s topped with a sweet crumble for a golden crunch.
Serves1212
Cook time1 hr 5 mins1 hour 5 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
500g Kent pumpkin, cut into 4cm pieces
250g butter, softened
1 cup (220g) caster sugar
1 tsp mixed spice
1 tsp vanilla bean paste
3 Coles Australian Free Range Eggs
2 cups (300g) self-raising flour
1/3 cup (80g) Coles Sour Cream
Icing sugar, to dust
Salted caramel sauce, to serve
Double cream or dollop cream, to serve
Streusel topping
1/4 cup (55g) brown sugar
1 1/2 tbs caster sugar
3/4 cup (110g) plain flour
1 tsp ground cinnamon
Pinch of salt
60g butter, softened
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook pumpkin in a steamer over a saucepan of simmering water for 20 mins or until tender. Set aside to cool completely. Place in a bowl and use a fork to coarsely mash.
Step 2
Preheat oven to 180°C. Grease a 22cm (base measurement) square cake pan and line base and sides with baking paper. Use an electric mixer to beat the butter, sugar, mixed spice and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the mashed pumpkin and stir to combine. Add the flour and sour cream and stir to combine. Spoon into prepared pan. Smooth the surface.
Step 3
To make the streusel topping, place the combined sugar, flour, cinnamon and salt in a bowl and stir to combine. Add butter and use your fingertips to rub butter into the sugar mixture until mixture resembles coarse breadcrumbs. Sprinkle evenly over the top of the cake.
Step 4
Bake for 40-45 mins or until a skewer inserted in the centre comes out clean. Set aside for 10 mins before turning onto a wire rack to cool. Cut into pieces. Dust with icing sugar and serve with caramel sauce and cream.
If you’re looking to bake something cosy on a winter’s day, whip up this spiced pumpkin cake. It’s topped with a sweet crumble for a golden crunch.
Method
Step 1
Cook pumpkin in a steamer over a saucepan of simmering water for 20 mins or until tender. Set aside to cool completely. Place in a bowl and use a fork to coarsely mash.
Step 2
Preheat oven to 180°C. Grease a 22cm (base measurement) square cake pan and line base and sides with baking paper. Use an electric mixer to beat the butter, sugar, mixed spice and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the mashed pumpkin and stir to combine. Add the flour and sour cream and stir to combine. Spoon into prepared pan. Smooth the surface.
Step 3
To make the streusel topping, place the combined sugar, flour, cinnamon and salt in a bowl and stir to combine. Add butter and use your fingertips to rub butter into the sugar mixture until mixture resembles coarse breadcrumbs. Sprinkle evenly over the top of the cake.
Step 4
Bake for 40-45 mins or until a skewer inserted in the centre comes out clean. Set aside for 10 mins before turning onto a wire rack to cool. Cut into pieces. Dust with icing sugar and serve with caramel sauce and cream.
