As soon as there’s a chill in the air and the unmistakable signs of Autumn everywhere, all I want to do is pull on a thick jumper and bake comforting things (standing in front of a warm oven is a bonus, obviously). I crave hot chocolate, warming soups and start using even more cinnamon than usual.
One of my favourite ways to pair cinnamon is to use it with an incredibly stereotypical Autumnal ingredient – pumpkin! The combination of that deep orange colour, which I associate so strongly with this time of year, and the sweet, aromatic cinnamon is a lovely thing to have in the form of a cake. The pumpkin also keeps the cake incredibly moist without having to use an excessive amount of oil.
Along with the cinnamon, I added some rye flour for its earthy, complex flavour and a scattering of chocolate chips (because it’s chocolate week!). To simply finish the cake I dusted it with icing sugar, that way there’s less fuss and you can dig into the cake even sooner.
Ingredients
- 200 g pumpkin purée
- 100 ml vegetable oil
- 150 g granulated sugar
- 2 eggs
- 4 tbsp plain yoghurt
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp bicarbonate of soda
- 60 g rye flour
- 110 g plain flour
- 100 g chocolate chips , plain
- 1 tsp icing sugar , for dusting
Instructions
- Butter and flour a bundt cake pan. Preheat the oven to 180°C.
- In a large bowl whisk together the pumpkin, vegetable oil, sugar, eggs, yogurt, vanilla extract, cinnamon and salt until smooth. Place both of the flours, salt and bicarb into a fine mesh sieve and sift into the bowl. Fold the dry ingredients in until a few floury streaks remain
- Toss the chocolate chips in a tablespoon of flour then add them to the bowl and fold in briefly
- Pour the batter into the cake tin and bake for 40-50 minutes until a skewer inserted into the centre of the cake comes out clean
- Turn the cake out onto a wire rack and leave to cool. Dust with icing sugar and serve
Omg so much delicious cake! I totally agree, sometimes a bit of coconut or whatever is what you need to smooth off those rough edges in frosting 😀 The rye cake looks wonderful too!
Heat and frosting don’t go well together so I get you frustration! They all look really lovely. And you broke the news to me that Linda’s cake has been translated. Yey!
Yum, that carrot cake looks super delicious. As for frosting rage, I definitely tend to go for the rustic “only frost the middle, leave the sides bare” kind of look 😉
Oh Izzy I just love your pictures!!
I’ve had incidents as well with two layer cakes where, since it didn’t really fit perfectly upright in my fridge, the top layer decided to slide off the cake in the middle of the night right before I had to take it to a party! joyous. So I feel your pain.
{Teffy’s Perks} X
This is wonderful! I have been a fan of your blog forever, and I used your Pomegranate Salt recipe from last december in my latest (first & only) post; I made White chocolate and Pomegranate Salt covered popcorn! I gave you credit and gave a link to your blog, hope you don’t mind.
xx Kate
Oh my gosh. This is my first time on your blog and I LOVE it. This cake looks amazing and your photos are just gorgeous. Congrats on the book launch as well!
Cakerage or not, these look absolutely amazing!
RYE bundt cake? I’m so intrigued. I feel like rye and pumpkin will go really well together and then BLAM chocolate chips and I’m all over this. Oh what’s that, you knew they would be good together? And you’re saying durr? Touché Hossack. Touché.
My mouth is literally drooling how do you make everything so pretty???
Your cake looks fabulous, coconut or not. I’ve been known to succumb to cage rage too….
Both cakes are absolutely awesome for fall! Gorgeous photos too!!
This looks delicious! Thanks Izy for the inspiration!
They’re both so beautiful, I want to load up a plate with two huge slices. And I feel you on the coconut trick. It’s magical
it is a crime not to make use of pupmkin now)) Wonderful cake! I have also made one on the weekend . here is the link http://thisisasweetblog.blogspot.com/2014/10/pumpkin-cake-with-mascarpone-frosting.html
These both look amazing… gorgeous photos! Just received your beautiful cookbook in the mail… I am so excited to try your recipes… Going to start with your chocolate muffin mix in the morning :))
Love it! The styling is super beautiful as usual and that carrot cake with coconut around the edges omnomnomnom
What a great cake combo. I don’t think I’ve ever tried rye in cake but I will be now I’ve seen this 🙂
Your recipe are just stunning!!! Lovely cake x
Omg cakerage is my bestest friend ever (read: worstest enemy aghhhhh). I don’t know how many times I ruined a cake by just sticking my hand straight into it and taking out a big chunk to eat. #kidding #notkidding this cake looks amaaaaazing girl!
The greenery in your photos is making me feel CHRISTMASSY! xx
I find that baking comes in spurts for me. I either want to roll out dough and measure out baking powder all day long, or I never want to see another speck of flour, ever again. So I’m not surprised. These look great! Question – when making recipes in small pans for photography and recipe development, do you also make another one in a regular size to get the measurements accurately? Or do you just do the math and assume it’ll work?
I have never been great about decorating cakes. I’ll keep the coconut trick in my back pocket for the next time I need it!
As a confirmed carrot-cake-aholic, I just want to say how awesome this recipe is – in fact all your recipes just make me want to run to the kitchen and start baking. Thank you so much!
Your photos are to die for! 🙂
Every single photo is absolutely gorgeous. You’re such a talented cake maker! I can’t get over it. Simply perfect. And I love the sets for these pictures, too! SO inspiring.
Izy, your blog is wonderful. I recently made the ‘pancakes for one’ using coconut flour and it was a wonderful little party for me to enjoy all by myself (a busy mama needs to indulge in something sweet at times, when hubby and kids are out). xxx
This looks just delicious
This cake looks so rich and moist! It makes me want to take a trip to the market and get the ingredients ready for some Friday night baking. Enjoy a restful weekend, Izy 🙂
http://www.lovecompassionatelee.com/behindthescenes
Oh my I just made your chocolate rye pumpkin cake and it is SO GOOD!! So moist! Amazing, thank you!
Hahaha #cakerage – I’m so glad I am not the only one!!!! This looks amazing. I need a bundt pan big time x
Looove these pics, Izy! And that cake is pure autumn heaven! Also, Linda’s book is just bloody genius. Have it in Swedish and have loved it madly.
looks like an amazing cake me and my mum should try it out 🙂
Pictures are so beautiful, can almost taste the delishiousness!! Love your blog x
http://www.emandthewilds.com
omg YES TO CAKE RAGE. These are such stunners though 🙂 I’m glad they survived!
I love all of these cakes. The carrot cake looks delicious.
Hey Izzy,
I have only this week come across your food blog and I already love it so much! I have been going through most of your recipes already (in particular the dessert/sweet ones), even all the way back to your first post (I like to look at good bloggers’ first post as I’m practically new to foodblogging and I just want to see where you all started, hihi!). I really really like your photos, so you are gonna be another one of the blogs I follow and read every day!
Thanks for this beautiful blog and being an example!
Oh I’m sorry, in my mind it was zz but I see I should have said Izy! 😉
Love pumpkin cakes, especially if they are as pretty as this one! I just posted one with pistachio and ricotta, and this is next on my must-try list!
Finally found a perfect desert for thanksgiving. . I should try making this one.