I love food at this time of the year; warming, spicy and full of plump fruit. I've done a pumpkin flavoured cake before, so off I trot to my local supermarket in search of inspiration. There it was. Those crafty folk at Muller have only gone and created a new apple strudel flavoured yoghurt! It was mine... Such an easy cake to make, yet a massive office pleaser on a dull Monday morning.
I added a layer of demerara sugar to mine, which means the base is even crunchier. If you're using a regular loaf tin, this sugar crust will end up being on top, which is also fine. Do whatever makes you happy - no rules here folks. It does rise a bit, so whatever size tin you use, just make sure you only fill it 3/4 full.
Also, if you're one of those weird cinnamon haters, you might want to try ginger instead, it'll work just as well.
- Soak the sultanas in hot water or warmed apple juice for at least one hour, preferably over night. Cover in cling film.
- Drain the sultanas.
- Preheat the oven to gas 3/160 c
- Prepare a large loaf tin (minimum 2lb) with melted butter and dust with flour. I used the Nordic Ware pumpkin loaf tin. If it's a regular plain tin, tin liners are a good alternative.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the lemon extract.
- In a separate bowl, measure out the flour, bicarbonate of soda, salt and spices.
- Pour the yoghurt into a jug, and stir in the apple sauce.
- Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
- Give everything a quick mix on a low speed for about 10 seconds.
- Stir in the sultanas.
- Pour the mix into your prepared tin.
- Sprinkle the demerara sugar over the cake.
- Bake in the centre of the oven for about 1 hour and 10 minutes or until a skewer comes out clean.
- Leave the cake to cool for ten minutes before removing from the tin.
- I decided to serve mine naked because it's so pretty!
Nordic Ware Pumpkin Patch Loaf Tin
Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.