Wednesday, October 17, 2012

Fruits of Labor: yogurt pumpkin cake

What is it about fall that just makes you want to bake? 
I love the spices, the newly in season ingredients, and pumpkins!

this cake is a treat on a crisp fall day with a cup of tea or coffee ~ a little spice a little subtle earthy pumpkin flavor and this great zip from the yogurt. 

If your looking for another cozy fall recipe, check out my Grao-De-Bico recipe in the recent 5th volume of Kinfolk 


1 1/4 sticks of butter, softened 
1 cup of sugar
1 teaspoon pure vanilla extract
3 eggs 
1/2 cup of plain yogurt 
3/4 cup of pumpkin 
2 cups of self-raising flour, sifted
1/2 tsp of freshly grated nutmeg 
1/2 tsp of freshly grated cinnamon 

preheat the over to 325°
Place the softened butter, sugar and vanilla in a bowl and beat until the mixture is pale and creamy. Add the eggs one at a time and beat well after each addition. Add the yogurt and beat well until combined. With a spatula fold in the sifted flour. Finally hand mix in the pumpkin until smooth. 

Spoon the mixture into a lightly greased bunt pan or into two small loaf pans. Bake for 60 mins or until cooked through (if made in two pans cooking time will likely be shorter than 60 mins).

Remove from oven and let cool then turn out of the pan. Serve warm with tea or coffee on a crisp fall day!


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