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Monday, 25 November 2013

Pumpkin Butter Cake

Recipe base from Baked Bree (LINK)

Substituted pecan nuts for pumpkin seeds to make the cake nut-free


Converted all cup measurements (with the exception of the pumpkin butter) to grams


2 cups of flour - 250g (used plain flour)

1/2 cup of butter - 113g (unsalted)
1 cup of sugar/1 cup of brown sugar (200g each)

I couldn't be bothered to grind my nutmeg so used 1/2 teaspoon of ground nutmeg from the jar.


I forgot to buy baking soda, so used 4 additional teaspoons of baking powder, and omitted the 1/2 teaspoon of salt. 


I used my own homemade 'Zumpkin' butter following the recipe from Oh She Glows (LINK).

I accidentally added 1 1/2 cups of pumpkin butter rather than 1 1/3, however it doesn't appear to have hurt the cake; I will update this once I have cut it tomorrow.

The batter seemed quite lumpy - mainly because I was impatient and didn't wait for my butter to become soft enough, so I couldn't cream my butter and sugar together properly. To be honest, I even if I had waited, I couldn't see how it would cream together due to the high sugar:butter ratio; I imagine it would have been more of a breadcrumb textured mixture.

The batter also seemed a lot more fluid than the picture on Bree's site, however this is probably down to the overage of pumpkin butter, plus the butter itself was a little bit fluid - I was too scared to boil it down further for fear of burning it!

I baked the cake for 50 minutes at 170°C, and it was a lovely burnished colour, however the cake tester was looking a little sweaty, so I covered the cake with foil, and returned to the oven for another 10 minutes. The cake looked done after this point, however just to rest my mind, I returned it to the oven with its foil hat with the heat off for another 10 minutes.


Total baking time: 1 hr 10 minutes.



I'm not sure why my icing wasn't as thick and white as Bree's... I'm not someone who really focuses on decoration, but one day, I will be bothered enough to find out!










As you can see the cake was a little bit moist on the inside. My oven is not fan-assisted, and most of the heat is around the edges due to the element within it, so this does not surprise me.

If anyone has any suggestions on how to alleviate this issue, please comment!