Pumpkin Cake with Sour Cream Frostin
Pumpkin is a great ingredient in cakes, with recipes such as cupcakes, muffins and scones. The pumpkin creates a vibrant orange colour and moist, sweet crumb.
1 cup brown sugar
1 cup mashed pumpkin (see note below)
2 cups self-raising flour
1 ½ teaspoons mixed spice
¾ cup buttermilk (see note below)
Sour Cream Frosting
¾ cup sour cream
1/3 cup icing sugar
toasted almonds/pecans or walnuts to decorate
Preheat oven to 180˚C or 160˚C fan. Grease and line a 22cm square cake pan.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, until combined. Stir in the pumpkin. Sift over the flour and mixed spice and stir until just combined. Lastly fold in buttermilk.
Spoon into prepared pan. Bake for 50-55 minutes or until a skewer comes out clean. Cool in the pan. Then transfer to a wire rack.
To make the sour cream frosting: Beat sour cream and icing sugar using electric beaters until smooth and slightly thickened. Spread over cake and decorate with toasted nuts.
• 300g peeled chopped pumpkin steamed makes 1 cup of mash.
• If you don’t have buttermilk use ½ cup plain/greek yoghurt thinned with ¼ cup milk.