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.
- 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
- 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