Pumpkin Pie Spice and Walnut Loaf Cake with Buttermilk Frosting
Deeba @ PAB
“Cake baking has to be, however innocently, one of the great culinary scams: it implies effort, it implies domestic prowess; but believe me, it’s easy.”
Nigella Lawson
Pumpkin Pie Spice and Walnut Loaf Cake with Buttermilk Frosting. I’ve waited to bake a pumpkin tea cake for long. This humble fall vegetable is entirely charming, so full of promise, yet so underrated!
Over the years, the season has continued to inspire me. It’s a culinary delight to see the number of pumpkin dishes falling into the inbox day after day. From pumpkin soups, to waffles, to chili, scones, smoothies and so much more tumbling in, it was but natural for me to roast more pumpkin. Felt right!
I roasted a large batch the other day. Half headed for pumpkin soup. That recipe inspired my mother to make a similar soup, a vegetarian version. She roasted a bunch of vegetables on the side, didn’t use stock, and yet came up with a winner! The remaining puree was reserved for cake!
This Pumpkin Pie Spice and Walnut Loaf Cake with Buttermilk Frosting is based on the buttermilk pound cake which I make very often. I tried to keep it nice and healthy, with a generous dose of whole wheat flour. The pumpkin and pie spice added a nice deep dimension to it. I knew the kids would love it. The boy LOVES anything with pumpkin pie spice.
The frosting was simple, yet finger licking good. Quite close to tasting like a salted butter caramel sauce, but sans the caramel. It’s quick and easy to make. Complimented the cake really nicely.
As always, it’s difficult for my fidgety hands to leave well alone. I had a rather large cinnamon scroll that a sweet cousin had sent me. And I thought some marzipan art was in order. Despite being rushed for time, my hands got down to kneading the last remaining marzipan from Finla. I had a field day.
Making pumpkins with marzipan is no rocket science. It’s a step back into playschool and such a load of fun. I made some a few years ago for this cake with homemade marzipan. I love the way simple garnishing can add a pop of colour and add oomph to a loaf cake.
It tastes just as good without the ‘decor’ but the kids {read young adults} fought for marzipan bits and bobs! I love the slight bitterness the marzipan has. Not to sweet and a 100% delicious.
[print_this]Recipe: Pumpkin Pie Spice and Walnut Loaf Cake with Buttermilk Frosting
Summary: This Pumpkin Pie Spice and Walnut Loaf Cake with Buttermilk Frosting is based on the buttermilk pound cake which I make very often. It’s healthy with a generous dose of whole wheat flour. The pumpkin and pie spice added a nice deep dimension to it. Buttermilk frosting and marzipan make it festive.
Preheat oven to 180C. Lightly grease a 9 X 11″ loaf tin, line the bottom.
In a bowl, whisk together both flours, baking powder, baking soda and salt. Add the walnuts, stir well to distribute evenly.In a large bowl, crream the butter and both sugars until lligh and fluffy.
Beat in the eggs, followed by the vanilla extract.
Next beat in the pumpkin puree and pumpkin pie spice.
Add a third of the flour mix and beat in on low speed, then a half the buttermilk. Repeat again, ending with the flour mix.
Turn into prepared tin and bake at 180C for about an hour, until the tester comes out clean.
In the meantime, make the frosting and cool completely.
Buttermilk frosting
Place all ingredients in a heavy bottom pan and bring to a simmering boil, stirring constantly until the frosting thickens.
Remove from heat, strain into a bowl or jar and cool completely.
