A traditional pumpkin cake recipe with maple cream cheese frosting and spiced crumble topping.
- 115 grams butter
- 1 cup caster sugar
- 1 cup boiled and mashed pumpkin
- 2 eggs
- 1/4 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)
- 1/4 cup sultanas
- 250 grams cream cheese
- 50 grams butter
- 1/4 cup icing sugar
- 1 tablespoon maple syrup
Spiced Crumble Topping
- 1/4 cup rolled oats
- 1/4 cup sliced natural almonds
- 1/4 teaspoon cinnamon
- 2 tablespoons brown sugar
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, 1/3 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.
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.
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.
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