April 8, 2024 / Lyn Jones / 0 Comments
This Cinnamon Swirl Pumpkin Pound Cake recipe is a moist, tender pumpkin bundt cake with a cinnamon swirl throughout the middle.
FOR THE CINNAMON NUT SWIRL:
2 oz pecans, (1/2 cup), toasted
2 Tab white sugar
1 tsp ground cinnamon
FOR THE PUMPKIN POUND CAKE:
15 oz canned pumpkin puree (not pumpkin pie filling) - nearly 2 cups home-cooked
.5 c buttermilk or Greek yoghurt
1 tsp vanilla extract
2.25 c plain flour
2 tsp baking powder
1 tsp bicarb
1 Tab ground cinnamon
1 tsp ground ginger
.5 tsp each of nutmeg and allspice
.75 c unsalted butter, at room temperature
.75 c white sugar
.5 c brown sugar
3 large eggs, at room temperature
FOR DECAF FROSTING:
TO MAKE THE PUMPKIN POUND CAKE:
1. Preheat the oven to 160°C FF. Generously grease a bundt pan and dust it with flour, then tap out the excess flour. Toast the pecans.
2. Combine ingredients for the cinnamon swirl in a food processor and process them until they’re in fine crumbs. Set aside for now.
3. Whisk together the pumpkin, buttermilk and vanilla in a small bowl. In a separate bowl sift together the flour, baking powder, bicarb, salt, and spices.
4. Combine the butter and both sugars in the bowl of a large mixer fitted with a paddle attach- ment. Beat on medium-med-high speed til light and fluffy: about 3-5 mins. Add the eggs one at a time, beating well after each addition. Turn the mixer speed to low and add a third of the flour. When that’s almost mixed in, add half of the pumpkin mixture. Continue to alternate adding wets and drys, ending with the dry ingredients. When just a few streaks of flour remain, turn the mixer off and finish mixing by hand, scraping down the bottom and sides with a rubber spatula.
5. Spoon about a third of the batter into the bundt pan and smooth it out. Add half of the cinnamon swirl mix, then top with more batter. Add the rest of the cinnamon mix, and finish by spreading the rest of the batter on top. Bake cake about 45 mins, until a toothpick inserted into the centre comes out clean. Cool on a rack 15 minutes, then invert out of pan and cool completely before frosting.
🎂 CAKE STORAGE INSTRUCTIONS
If you make the cake ahead of time, don’t glaze it until shortly before you are ready to serve it (within a few hours is best). Without the glaze on top, you can wrap it tightly in plastic wrap, or store in an airtight container for up to 5 days in the refrigerator.
You can also freeze an unglazed cake for up to 2 months in the freezer. When you want to serve it, allow it to come up to room temperature and glaze it before serving.
If the cake is already glazed, store leftovers in an airtight container at room temperature for 3 days, or up to 5 days in the refrigerator. Note that the glaze might weep or liquify over time.
July 17, 2021 / Lyn Jones / 0 Comments
Full of carrot cake flavour and are subtly sweet, my 5 year old likes them best plain. They make a quick breakfast made-ahead of time. They reheat beautifully in the toaster, never once breaking or getting stuck, but actually also taste great straight cold from the fridge too. Makes 10 (3 ½” diam.)
Ingredients
2 flax eggs: 2 Tablespoons flax meal (ground flax seeds) mixed with 5 Tablespoons water
1 cup buckwheat flour (about 120g) *
½ teaspoon BP
½ teaspoon bicarb
1 tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
¼ tsp allspice
¼ tsp ground cloves
¼ teaspoon salt
1 ripe banana, mashed (or use applesauce – see other recipe here)
¾ cup plant-based milk of choice (about 175 ML)
2 teaspoons lemon juice (this is important for making the pancakes rise)
½ teaspoon vanilla extract
Zest of 1 small orange (optional)
1 large (or two small) carrots, finely grated (about 100g total)
Coconut oil (or oil of choice) for greasing the griddle
Mix-in ideas: A handful or two of sultanas, chopped walnuts or other nuts, or dried unsweetened coconut. (Can also be studded into the pancake batter after you spoon it onto the pan/griddle.)
Topping ideas: Cream cheese (regular or plant-based), whipped cream (regular or coconut milk), chopped walnuts or other nuts of choice, grated orange zest
1. Make flax eggs – mix together flax-meal & water in small bowl – sit for 5 minutes.
2. In another small mixing bowl, combine the dry ingredients.
3. In a medium mixing bowl, mash the banana and add the other wet ingredients, stirring to combine. The lemon juice is important in making the pancakes fluffy as it activates the bicarb, creating bubbles in the batter.
4. Add drys to the wet ingredients and stir, then fold in the orange zest and grated carrot.
5. Add in any optional mix-ins (or reserve them and sprinkle/stud them directly into each pancake while cooking.)
6. Heat a medium-large frying pan or griddle on medium heat, add a teaspoon of oil and tilt the pan to distribute it.
7. Spoon the batter into the pan, using about 1/3 cup per pancake to make them roughly 3 ½ inches in diameter (or to your desired size). Stud with raisins or other mix-ins, if desired.
8. Cook about 3 minutes or until the edges begin to look dry. Flip and cook about 2 minutes longer.
9. Transfer to a plate and if making the cake version, spread the top of each pancake with cream cheese (plant-based or regular) or whipped cream (coconut or regular) and stack them. Top with chopped walnuts and grated orange zest and serve!
* Buckwheat pancakes often come out stodgy, but these have a great light and spongy texture, partially due to the lemon juice that activates the bicarb, creating bubbles in the batter and helping them to rise. So don’t skip the lemon juice!
NUTRITION FACTS PER PANCAKE:
CALORIES 90 TOTAL FAT 2G PROTEIN 2G TOTAL CARBOHYDRATE 16G DIETARY FIBER 5G TOTAL SUGARS 2G ADDED SUGARS 0G