Pumpkin Bundt Cake with Cream Cheese Frosting

Sweet and spicy pumpkin bundt cake drenched with a rich and creamy spiced cream cheese frosting.

The post Pumpkin Bundt Cake with Cream Cheese Frosting appeared first on My Baking Addiction.

This Pumpkin Bundt Cake is a fall classic. Topped with cream cheese frosting with just a bit of pumpkin pie spice, this cake is a slice of comfort on a plate.

Sliced pumpkin bundt cake on a wire rack

So have you guys fallen down the rabbit hole that is cleaning TikTok? I’m one of those people that actually enjoys cleaning, but I’ve learned that some people have taken their love for cleaning to a whole new level. And I am here for it.

I’ve also learned that I am easily influenced when it comes to cleaning tools and products. From a new spin mop and microfiber clothes to Dawn Power Wash and powdered Tide, some of my new favorite products were actually found through cleaning influencers. I mean, I didn’t even know this was a thing until just a few months ago. By the way that Dawn Power Wash is pretty dang fantastic – the apple scent is my fave!

Basically October 2020 has been a month full of lots of cleaning and baking pumpkin desserts like this Pumpkin Bundt Cake.

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Sourdough Pumpkin Bread (Vegan)

Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!! Using homemade pumpkin puree I had planned on doing this a few weeks ago but found I there was NO CANNED PUMPKIN PUREE in stock anywhere near me & ordering it online would’ve cost £3 a tin! Who’s buying up all the canned pumpkin!? Anywho, I’m no stranger to making my own purees so I went ahead and bought a cooking pumpkin, cut it in half & roasted for an hour then scooped the flesh out & blended it up to make some puree. However I found that this homemade puree was much more watery than the canned puree so the loaf turned out gummy and crumbly. An intense few weeks of shoots got in the way but this week I got round to retesting it with homemade pumpkin puree which I strained in a cheesecloth-lined strainer set over a bowl for 3 hours. I also gathered up the edges of the cheesecloth after this time and gently squeezed until no more […]

The post Sourdough Pumpkin Bread (Vegan) appeared first on Izy Hossack – Top With Cinnamon.

sourdough pumpkin bread sliced with a cup of tea

Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!!

a loaf of vegan sourdough pumpkin bread with tea being poured and winter squash

Using homemade pumpkin puree

I had planned on doing this a few weeks ago but found I there was NO CANNED PUMPKIN PUREE in stock anywhere near me & ordering it online would’ve cost £3 a tin! Who’s buying up all the canned pumpkin!? Anywho, I’m no stranger to making my own purees so I went ahead and bought a cooking pumpkin, cut it in half & roasted for an hour then scooped the flesh out & blended it up to make some puree. However I found that this homemade puree was much more watery than the canned puree so the loaf turned out gummy and crumbly.

An intense few weeks of shoots got in the way but this week I got round to retesting it with homemade pumpkin puree which I strained in a cheesecloth-lined strainer set over a bowl for 3 hours. I also gathered up the edges of the cheesecloth after this time and gently squeezed until no more water was coming out. This resulted in a texture which was much more like the canned pumpkin puree I buy. I tried it in a loaf and it worked a treat!!

a sliced sourdough pumpkin loaf on a plate with a cup of tea

Luckily, I’d had a conversation with someone on my IG DMs about converting my banana bread into a a pumpkin bread (shout out to Kelsey!!). She actually tested the recipe too – telling me her changes of increasing the sugar slightly & lowering the pumpkin slightly – and declared it a success 🙂 I’ve made it both with 150g sugar and 200g sugar and they both work out so it’s up to you and your preferred level of sweetness.

As well as these changes, I made a custom pumpkin spice blend for the cake with cinnamon, nutmeg, cloves & ginger for that Autumnal flavour. As I had some oranges to hand, I grated in some zest too as I always find it helps to round out the spices in things like carrot cakes & pumpkin breads. This is such a delicious, soft loaf and is VERY moreish. Perfect for a cuppa as an afternoon snack!

Other sourdough discard recipes

Sourdough Pumpkin Bread (Vegan)

Sourdough Pumpkin Bread (Vegan)

Yield: 1 loaf (serves 12)

A warmly spiced vegan pumpkin bread which uses sourdough discard!

Ingredients

  • 200g (3/4 cup plus 1 tbsp) pumpkin puree* (SEE NOTES if using homemade)
  • 150g (3/4 cup) to 200g (1 cup) light brown sugar*
  • 90g (1/3 cup + 2 tsp) neutral oil or light olive oil
  • 2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • zest of 1 orange, finely grated
  • 1/4 tsp fine table salt
  • 150g (3/4 cup) sourdough starter/discard (100% hydration)
  • 120g (1 cup) plain white (all-purpose) flour
  • 1 tsp bicarbonate of soda (baking soda)

Topping (optional):

  • 2 tbsp light brown sugar
  • 3 tbsp pumpkin seeds/pepitas

Instructions

  1. Preheat the oven to 180°C fan (350°F). Grease a 2lb loaf tin with some oil and line with a sling of baking paper.
  2. In a large bowl, mix the pumpkin puree, sugar, oil, spices, orange zest and salt until smooth. Stir in the sourdough starter. Lastly, add the flour and bicarbonate of soda. Fold together until just combined.
  3. Pour the batter into your lined loaf tin. Sprinkle with the topping of light brown sugar and pumpkin seeds, if using.
  4. Bake for 55-70 minutes - a toothpick inserted into the centre should come out clean. If the loaf looks like it's browning too much but is not cooked through yet, tent the top with foil for the last 20 minutes of baking.
  5. Allow to cool before removing from the tin, slicing & serving.

Notes

Adapted from my Sourdough Banana Bread (vegan)

Amount of sugar: use 150g for a slightly less sweet loaf or 200g if you prefer things sweeter

If using homemade pumpkin puree: it is essential that your pumpkin puree is drained before weighing & using in this recipe. To do this, line a sieve (mesh strainer) set over a bowl with 2 layers of cheesecloth. Fill with your homemade pumpkin puree and leave to drain for 2-3 hours. After this time, gather up the edges of the cheesecloth and twist together at the top. Gently squeeze the bundle of puree to remove any last bit of water - don't squeeze too hard or the puree may start to seep through the cheesecloth! The texture should be very thick just like canned pumpkin puree. You can now measure it out and use it in the recipe.

To make homemade pumpkin puree: cut your pumpkin in half. Place cut side down on a baking tray and roast at 180C fan (350F) for 1-2 hours until completely soft. Remove from the oven, flip over and scoop out the seeds then discard them. Scoop the flesh into a blender/food processor/bowl with sitck blender, discard the skin. Blitz the flesh until smooth then drain as instructed above.

What is 100% hydration sourdough starter? This means that when feeding your starter, you're using an equal weight of flour & water (e.g. feeding it with 50g flour & 50g water each time).

Non-Vegan option: use 100g butter, melted, in place of the oil.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Sourdough Pumpkin Bread (Vegan) appeared first on Izy Hossack - Top With Cinnamon.

Your Very Best Snack Cakes, Right This Way

Cakes for anytime!

As a global pandemic wages on and many of us work to balance our jobs (virtually or away from home), manage virtual learning for kids, and care for loved ones, it is an ideal time to think about a low-stress, sweet pick-me-up for an…

Cakes for anytime!

As a global pandemic wages on and many of us work to balance our jobs (virtually or away from home), manage virtual learning for kids, and care for loved ones, it is an ideal time to think about a low-stress, sweet pick-me-up for any day or time. This is especially true as we approach the impending holiday season that may look quite different from holidays in years past. Enter the snack cake.

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Apple Dump Cake

Made with just a handful of pantry staples, this Apple Dump Cake may just become your new easy go-to dessert recipe!  Do you ever have those days when you’re craving a sweet, cozy dessert, but you pretty much have zero desire to make anything? Ha! Me too! This Easy Apple Dump Cake is going to […]

The post Apple Dump Cake appeared first on My Baking Addiction.

        

Made with just a handful of pantry staples, this Apple Dump Cake may just become your new easy go-to dessert recipe! 

Two shallow bowls filled with apple dump cake topped with vanilla ice cream and caramel sauce

Do you ever have those days when you’re craving a sweet, cozy dessert, but you pretty much have zero desire to make anything?

Ha! Me too!

This Easy Apple Dump Cake is going to become one of your new favorites. If you have just a handful of ingredients and 5 minutes to prep it, you’ll be enjoying this sweet fall inspired treat in no time.

If you’re feeling just a little extra, add a scoop of vanilla bean ice cream and a drizzle of salted caramel sauce for some caramel apple vibes.

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The post Apple Dump Cake appeared first on My Baking Addiction.

        

Oatmeal Chocolate Chip Snack Cake

If you’re looking for an easy treat that’s a legit snack, look no further than this old-fashioned Oatmeal Chocolate Chip Snack Cake. Basically an oatmeal chocolate chip cookie in cake form, this quick and easy snack cake makes for a sweet afternoon treat. It’s ridiculously easy, uses only one bowl, and is the perfect balance […]

If you’re looking for an easy treat that’s a legit snack, look no further than this old-fashioned Oatmeal Chocolate Chip Snack Cake.

Basically an oatmeal chocolate chip cookie in cake form, this quick and easy snack cake makes for a sweet afternoon treat. It’s ridiculously easy, uses only one bowl, and is the perfect balance of sweetness—no frosting necessary.

Oatmeal Chocolate Chip Snack Cake Cut into squares, on a wire baking rack

Every so often, when I’m feeling particularly uninspired, I like to pull out my grandma Elaine’s old recipe box and flip through the faded index cards and magazine clippings inside. Despite the fact I’ve had the box for 5 years now, if I inhale deeply, it still carries the scent I will forever associate with her kitchen.

Her old fashioned coffee cake is a reader favorite, and her New York-style cheesecake holds a special place in my heart.

This ridiculously easy, and ridiculously good, oatmeal chocolate chip snack cake is another gem from her box, one that is sure to be an instant hit. Grandma never fails me, and this cake is no exception.

Now, she didn’t call it a snack cake, that’s my own moniker, given because this cake is so simple and perfect for snacking. No excuse needed to grab a square at three in the afternoon.

In fact, I’d argue the afternoon is the ideal time to consume a cake like this, when lunch is but a distant memory and you need some serious sustenance to get you through to dinner. The oats in the cake give a bit more heft and substance than a typical springy sponge, making it both satisfying and filling.

Oatmeal Chocolate Chip Snack Cake on a white plate with marble background

The texture of this cake is hard to describe. It’s not springy nor fluffy nor light (clearly I need to expand my cake vocabulary). In fact, it’s actually quite dense, each square has a surprising heft to it, with a coarse crumb and an undeniable moistness that I attribute to the oats.

Rather, it falls somewhere between a fluffy white cake and a fruitcake, or maybe a hearty muffin, with a bit of, shall we say chewiness to it… not unlike mochi cake made from glutenous rice.

You might be thinking… dense? Coarse? Chewy? This cake sounds awful. And maybe my cake-descriptors are lacking here, because it’s decidedly not awful but actually quite lovely.

You’ll just have to trust me on this one. And luckily, if it turns out you don’t like it, you’ve haven’t wasted hours upon hours of time baking and trimming and frosting and fussing. It really doesn’t get any easier than this frosting-less one bowl wonder of a cake (if that’s not reason enough to try it I don’t know what is).

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19 Best Bundt Cake Recipes That Look Super Fancy but Are a Cinch

As the holidays quickly approach, it’s time to get your trusted bundt pan out of storage to take baking season by the reins. From a nutty tahini bundt number that’s swirled with berries to a chocolate cake made with mashed potatoes—trust us on this!—we…

As the holidays quickly approach, it’s time to get your trusted bundt pan out of storage to take baking season by the reins. From a nutty tahini bundt number that's swirled with berries to a chocolate cake made with mashed potatoes—trust us on this!—we’ve gathered 19 of the best bundt and tube cake recipes to guarantee you’ll find one right for every occasion.

1. Salted Egg Yolk Pound Cake

Typically used in Asian cuisine, salt-cured egg yolks add a unique, briny quality to any dish they touch. The author of this recipe, ingeniously adds this “umami gold” to the pound cake batter to create “rich saltiness that heightens the sweetness—and deepens the savoriness—of pound cake.” Keep in mind that this must-try recipe does require some foresight, as curing the yolks does require a few weeks of anticipation. Though, you can always look for store-bought, salt-preserved eggs at your local Asian market.

Read More >>

Applesauce Spice Cake

Welcome fall with this easy applesauce cake! It’s rich, moist, and fragrant with cinnamon, nutmeg, cloves, and allspice. Top with cream cheese frosting or leave plain. Continue reading “Applesauce Spice Cake” »

Welcome fall with this easy applesauce cake! It's rich, moist, and fragrant with cinnamon, nutmeg, cloves, and allspice. Top with cream cheese frosting or leave plain.

Continue reading "Applesauce Spice Cake" »

The Best Yellow Cake Recipe Borrows a Trick From the Box

We weren’t a cake family. We were a cookie family, a brownie family, an ice cream family, an ice cream cake family. But not a cake cake family. So it goes without saying that, as a child, cake fascinated me.

Sort of like how we weren’t a PB&J fami…

We weren’t a cake family. We were a cookie family, a brownie family, an ice cream family, an ice cream cake family. But not a cake cake family. So it goes without saying that, as a child, cake fascinated me.

Sort of like how we weren’t a PB&J family, and so, one day, I insisted that that is what I wanted for lunch. Or how we weren’t a meatloaf family, and so, one day, I insisted that that is what I wanted for dinner.

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Caramelised Banana Buckwheat Bread

Thanks to Doves Farm for sponsoring this post. Doves Farm has a new feel-good, colourful look, which celebrates the joy of home baking. To celebrate this, I’m sharing 2 of my favourite feel-good recipes. Banana bread must be one of the most well-loved things to bake in the UK! It’s not surprising though as it’s such a simple thing to make and uses up those brown bananas from the fruit bowl or freezer. When I was growing up my mum would bake a simple banana bread, often with walnuts and demerara sugar on top for crunch. We’d eat slices of it with cream cheese as a comforting afternoon snack. It’s such a classic, easy bake which everyone loves, which makes it ideal as a feel-good gift for friends and family. Over the years I’ve made many iterations of banana bread. One of my favourite little twists to do is to swap out a portion of the plain flour for Doves Farm organic wholemeal buckwheat flour. I find this makes for a very tender, light banana bread with a nutty, earthy flavour which goes so well with the sweetness of the bananas. Due to the lack of gluten in buckwheat flour, […]

The post Caramelised Banana Buckwheat Bread appeared first on Izy Hossack – Top With Cinnamon.

Thanks to Doves Farm for sponsoring this post. Doves Farm has a new feel-good, colourful look, which celebrates the joy of home baking. To celebrate this, I’m sharing 2 of my favourite feel-good recipes.

Banana bread must be one of the most well-loved things to bake in the UK! It’s not surprising though as it’s such a simple thing to make and uses up those brown bananas from the fruit bowl or freezer. When I was growing up my mum would bake a simple banana bread, often with walnuts and demerara sugar on top for crunch. We’d eat slices of it with cream cheese as a comforting afternoon snack. It’s such a classic, easy bake which everyone loves, which makes it ideal as a feel-good gift for friends and family.

Over the years I’ve made many iterations of banana bread. One of my favourite little twists to do is to swap out a portion of the plain flour for Doves Farm organic wholemeal buckwheat flour. I find this makes for a very tender, light banana bread with a nutty, earthy flavour which goes so well with the sweetness of the bananas. Due to the lack of gluten in buckwheat flour, I like to combine it with a small amount of plain white flour to help the loaf hold together well.

This batter is super easy to blend up so takes little time to prep. I use really ripe, frozen bananas which I’ve let defrost at room temp until they’re completely soft. They usually seep some liquid when this happens so make sure they’re in a shallow bowl of some kind as you don’t want to lose any of that moisture!

I sprinkled some buckwheat groats onto the cake batter before baking which crisp up in the oven for an easy, crunchy topping to the cake – delicious but optional! You can always replace the buckwheat groat sprinkle with some roughly chopped walnuts or pecans.

Stockists for Doves Farm Organic Wholemeal Buckwheat Flour are Morrisons, Ocado, Sainsbury’s, Tesco, Waitrose & Partners, dovesfarm.co.uk


Caramelised Banana Buckwheat Bread

Yield: serves 12-16

A vegan caramelised banana loaf cake made with nutty buckwheat flour & topped with crispy crunchy buckwheat groats

Ingredients

Banana Buckwheat Batter:

Caramelised bananas:

  • 1 or 2 small, ripe bananas
  • 30g (2 tbsp) unsalted butter or vegan butter
  • 2 tbsp maple syrup
  • Pinch of ground cinnamon
  • 2 tbsp buckwheat groats, optional

Instructions

  1. Preheat the oven to 180°C fan (350°F). Grease and line an 8-inch square cake tin or a 2lb loaf tin with baking paper.
  2. Place the overripe bananas, sugar, oil, salt and cloves into a blender or food processor and blitz until smooth (or alternatively use a stick blender in a large bowl to blitz together). Add the flours and bicarbonate of soda and blend again to combine.
  3. Pour the batter into your prepared cake tin and set aside.

For the caramelised bananas:

  1. Peel your 1 or 2 ripe bananas (I like to use 1 if I’m making a loaf cake or 2 if I’m baking a square cake) and slice in half down their length.
  2. Heat the butter, maple syrup and cinnamon in a medium non-stick frying pan over a medium heat. Once the butter has fully melted, add the bananas cut side-down into the frying pan. Fry for a couple of minutes until the undersides start to get a bit golden.
  3. Gently lift the bananas from the pan, taking care not to touch the hot caramel. Place them, cut side-up onto the cake batter. Drizzle over any remaining caramel from the pan then sprinkle on the buckwheat groats (if using).
  4. Bake for 25-30 minutes (if baking in a square tin) or 50-60
    minutes (if baking in a loaf tin)
    until a toothpick inserted into the centre of the cake comes out clean.

The post Caramelised Banana Buckwheat Bread appeared first on Izy Hossack - Top With Cinnamon.

10 Ways to Upgrade Boxed Cake Mix, From a Pro Baker

Even though the best-quality cake mixes don’t completely live up to the taste of a cake made from scratch (thanks to the preservatives and additives needed to keep it shelf-stable), we’ve all probably made or eaten one at some point.

Whether you’re sh…

Even though the best-quality cake mixes don’t completely live up to the taste of a cake made from scratch (thanks to the preservatives and additives needed to keep it shelf-stable), we’ve all probably made or eaten one at some point.

Whether you’re short on time, looking for convenience, or not a super-confident baker (yet!), sometimes life will call for a boxed cake mix. Luckily, there are plenty of ways to upgrade all sorts of boxed cakes mixes, from classic yellow cake to moist chocolate fudge cake.

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