Tear and share remix: T’is the season to be pumpkin

As we slip into Autumn, one of my favourite seasons, it is fully accepted to have copious amounts of spice and pumpkin with everything from a latte to cakes. Now I do love a Pumpkin Spiced Latte from Starbucks and the boat load of calories that it comes with. But, as this blog is about baking, I think I’ll stick to what I’m good at.

Sarah is to thank for the wonderful idea, including buying the pure pumpkin in a can, which spurred me on. Luckily she bought two cans, as I will definitely be doing this again as the result was epic!

This recipe is a coming together of Dee Drummond’s, where I take the pumpkin spice concoction and combine it with my own recipe for Cinnamon buns with cream cheese icing. Now, I’m not going to repeat the whole recipe, so I’ll come in on the part when butter has been applied to the dough, a reminder can be seen here…

 

You then want to mix up the amazingly delicious pumpkin mixture, which comprises:

  • 170g pumpkin puree (not pie filling)
  • 1 tablespoon milk
  • 85g packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Which looks a bit like this…

And like this once it has been whipped into shape…

You then want to smear dollop this onto the buttered dough…

Until it is well covered, at which point I drizzled over a generous portion of crunchy caster sugar and a couple of good pinches of cinnamon, as last time it wasn’t quite cinnamony enough…

Then, as before you want to roll up the dough tightly…

And pop into a well buttered 

And you want to arrange the slices, as before something like this…

Don’t worry too much if it doesn’t look quite as you expect, mine didn’t in the middle, but once the dough proves for a bit it all evens out.

So, you want to rest the dough for an hour or so, or until the gaps have filled in and the dough has risen. Do this by putting a bit of cling film over the tray and putting into a warm place – away from any small fingers!

Once ready, you want to place the tray into the oven at 200C / 180C fan for 15-20 minutes. Now, that’s what the recipe I went by previously talked about, but this time I kept it in (and checking often with a cake tester) for about 25-30 minutes. When I turned out the bottom was crisp and not soggy and the rest looked like this!

Now, if you’re on a diet you could leave it like this, but I went on to up the anti with a cream cheese frosting, which if you remember from the other recipe was mixing together the following ingredients in a stand mixer (ideally with a lid to keep the icing sugar well behaved) until completely mixed:

  • 100g full-fat cream cheese (think Philadelphia or an own brand store alternative)
  • 50g butter, at room temperature for easy blending
  • 300g icing sugar

And it should look like this…

Cream cheese icing

The apply liberally all over the top (not the sides) of the cake…

Then arrange for a creative shot on a board (with your initials for the win!)…

Now sit back and enjoy with a coffee and stare into space as you watch the leaves fall from the trees around you and fall into a pumpkin spiced coma!

Let me know how you get on.

0 comments on “Tear and share remix: T’is the season to be pumpkinAdd yours →

Leave a Reply

Your email address will not be published.