Thanksgiving is just around the corner. Great excitement; the paper turkeys can once more grace the window sill. That’s not a metaphor for something. I mean actual paper turkeys. And also paper pumpkins and garland. Gotta love a theme.
I remember our first Thanksgiving. Chicago. Snow. Fantastic parade featuring Pilgrims wearing Ugg boots.
And though it’s not snowing here in NY, it’s the kind of weather where a cup of tea and a slice of cake is most appreciated. This spiced pumpkin apple cake has all the flavors of fall, and, if you ever so slightly under cook it, it takes on a texture somewhere between cake and pie, damp and soft. For a cakier cake, add a tbsp more flour and cook for the full hour. Once baked and cooled we’re on to the really good part; a beautiful buff maple glaze, or a full on cream cheese maple frosting.
Either way, it’s a perfect Monday treat.
Spiced Pumpkin Apple Cake3/4 cup of pumpkin puree (I use Whole Foods organic unsweetened pumpkin) 1 apple 1 ¼ cup flour ¾ cup sugar 1 tsp baking powder Pinch of salt 1 ½ tsp pumpkin spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg) 2 large eggs ½ cup vegetable oil ½ cup plain yogurt Oil or butter for greasing the cake tin
- Preheat the oven to 350f
- Grate the apple and squeeze out the juice in your hands. Put into a mixing bowl with the pumpkin, flour, sugar, baking powder and spices
- In a separate bowl or jug mix the eggs, yogurt and oil until smooth then add to the dry mix and stir to combine
- Scrape into a greased cake tin (I use a loaf tin about 9 by 6 inches) and bake for 50 – 60 mins (you want to top to be slightly browned)
- Cool for 30 mins in the pan before turning out
- Leave for another 30 mins to cool before frosting
This sweet, almost smoky glaze is an elegant and simple finishing touch1/4 cup + 1tbsp maple syrup 1/2 cup confectioners (icing) sugar 1/2 tsp lemon juice
- Sift the icing sugar into a bowl, and mix in the maple syrup until you have a thin spreading consistency
- Drizzle over the cake and leave to set for an hour
Maple Cream Cheese Frosting
So this is full on frosting greatness. It really is totally delicious – the kind of frosting you might want to eat with a teaspoon out of a shot glass if you have a sweet tooth. It’s delicious on coffee cakes too – for a full size cake (frosting and filling, double this recipe)75g cream cheese 25g butter 1/2 tbsp maple syrup 1/2 cup confectioners (icing) sugar ½ tsp good vanilla ½ tsp cinnamon
- Make sure the butter and cheese are at room temperature, then cream them together in the mixer until soft and smooth (or by hand, but it’s going to take 5 mins of mixing)
- Add the vanilla, cinnamon and maple syrup and stir to combine
- Sift in the icing sugar and mix until incorporated into a thick spreadable paste – if it’s too hard, add a few drops of milk
- Spread over the cake