Pumpkin Cake
A traditional pumpkin cake recipe with maple cream cheese frosting and spiced crumble topping.
Servings: 10
Calories: 466kcal
Ingredients
Pumpkin Cake
- 115 grams butter
- 1 cup caster sugar
- 1 cup boiled and mashed pumpkin
- 2 eggs
- ¼ teaspoon salt
- 1 tablespoon golden syrup (or light corn syrup, honey, agave or molasse)
- 2 cups SR flour (or 2 cups all-purpose flour with 3 teaspoons of baking powder added and whisked to combine)
- ¼ cup sultanas
Maple Frosting
- 250 grams cream cheese
- 50 grams butter
- ¼ cup icing sugar
- 1 tablespoon maple syrup
Spiced Crumble Topping
- ¼ cup rolled oats
- ¼ cup sliced natural almonds
- ¼ teaspoon cinnamon
- 2 tablespoons brown sugar
Instructions
Pumpkin Cake
- Pre-heat oven to 180 degrees celsius (fan-forced).
- Cream butter and sugar.
- Add eggs and beat well.
- Add pumpkin and golden syrup. Mix well.
- Sift flour and salt into mixture, ⅓ at a time, folding through to combine.
- Stir through sultanas.
- Pour mixture into a well-greased large loaf tin.
- Cook in oven for 50 minutes.
- Allow to cool before adding frosting.
Frosting
- Whip cream cheese and butter in a stand mixer on high for 2 minutes.
- Add icing sugar and continue to mix for 3 minutes.
- Add maple syrup and mix well.
- Add to top of cake once the cake is completely cool.
Spiced Crumble
- Combine all ingredients in a large frying pan.
- Stir over medium-high heat until sugar melts.
- Cook for a few minutes and then spread out to cool on baking paper.
- Once cooled, sprinkle over frosting on top of cake.
Nutrition
Calories: 466kcal | Carbohydrates: 56g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 272mg | Potassium: 188mg | Fiber: 2g | Sugar: 32g | Vitamin A: 4609IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg