It was the first day of Autumn at the weekend, I can’t believe that summer is over! Although I am sad to see the days getting shorter, I have to admit I love England as we head into the Winter months. There is nothing like coming in from a cold crisp Autumn morning and thoroughly appreciating the warmth of home. Nothing wakes you up like a run on a frosty morning! So, to celebrate the beginning of Autumn I decided to bake something that reflects the season and can be enjoyed with a cup of tea in the warmth of your kitchen as you admire the frost bitten morning.
The recipe is a combination of ideas. Most importantly, I wanted to recreate the flavours of a pumpkin spiced latte, as they are my sister’s absolute favourite drink! I decided to go for a loaf style bake because there is minimum fuss. I wanted to keep the cake simple so we could enjoy the flavours. I wanted it to look pretty so I decided to cover it in buttercream, plus nobody ever turns down a bit of buttercream! And then rather than using pumpkin flavouring in addition to the spice mix, I wanted it to be more natural, however dissecting a whole fresh pumpkin for a small loaf cake seemed like a lot of work. Instead, I chose to grate butternut squash into the cake mix; it was a lot easier to handle and gave sweetness and texture to the loaf.
Overall, the balance of spices was great and it definitely got a thumbs up from my sister! Success!
140g unsalted butter
140g self-raising flour
1tsp baking powder
half a butternut squash (grated with the skin on)
Pumpkin Spice (you will need two portions; one for the loaf mix and one for the buttercream):
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp allspice
1/2 ground cloves
140g unsalted butter
280g icing sugar
2-3 tbsp milk
- Preheat the oven at 180c. Grease and line a loaf tin with parchment paper.
- Place the butter and sugar in a food processor and cream together until light and fluffy.
- Mix the eggs in a jug and then slowly add them into the mixture with a little bit of the flour. Mix well.
- Gradually add the remaining flour, stopping the mixer to scrape down the sides every now and then.
- Add the baking powder. Keep mixing until the mixture is completely combined and light and fluffy.
- Finally, mix in pumpkin spice and the grated butternut squash.
- Bake fro 30-4o mins, until a wooden skewer comes out clean.
- Allow the cake to cool for 10 mins, then remove from the tin to cool further. Make sure the cake is cooled completely before decorating with the pumpkin spice buttercream.
- Whilst your waiting for it to cool make your buttercream.
- Mix the butter and icing sugar using a food mixer. Add the milk if the consistency is too thick. You want it to be the consistency of a thick paste.
- Add the pumpkin spice to the buttercream.
- Once your cake has cooled, cove the loaf with a thick layer of buttercream using a spatula. Sprinkle with pumpkin seeds and a dusting of cinnamon.