It’s the first proper autumnal-feeling week here and I’ve already had my first drenching on the school run, splashed in puddles, picked and eaten blackberries and considered putting the central heating on – so, it must be time for a pumpkin spiced cake! I’ve been waiting to try out my very nice new birthday present, a bundt tin (thanks Mum and Dad!), and a slow, family, rainy day at home seemed the right time for a treat.
Nigella’s Pumpkin bundt recipe is lovely and easy to make. Although, she suggests greasing the tin well with a paste of flour and oil…I should have just gone with my gut and used oil, then lightly floured and tapped the tin to remove the excess, because it left me with white paste all over my lovely grooves. Never mind, the cream cheese frosting can cover it up a bit!
I used the leftover pumpkin puree to make a few muffins, which went down well, warm from the oven and spread with butter.
Autumn is delicious.
Bake What You Want 