Moist Pumpkin Tray Bake Recipe
This entry was posted on 29th October 2015.
Halloween Coffee and Cake Combo
Moist Pumpkin Tray Bake Cake
This flavourful melt in your mouth cake goes perfectly with a delicious Americano. We used our favourite dessert coffee Caffé Prime St James Coffee Beans, it’s a match made in heaven.
This recipe has three parts; moist pumpkin cake (perfect for using up your carved pumpkin flesh!), a tasty crumb topping and a dreamy vanilla icing glaze.
Its well worth the time to make and will keep in the freezer for up to two months.
30 - 40 mins
How to make a Pumpkin Tray Bake
Preheat the oven to 180°C (350°F, gas mark 4). Grease and lightly flour a 12" x 8" x 2" baking tray or dish.
Make the Crumb Topping
Sift the flour into a bowl and add the brown sugar, salt, and cinnamon. Cut the cold butter into small slices or cubes and rub together to make crumbs.
Make the Pumpkin Coffee Cake
Mix the sifted flour, baking soda, baking powder, cinnamon and salt into a medium bowl. In another bowl whisk the pumpkin, Sweetbird Pumpkin Spice Syrup (optional), brown sugar, oil, maple syrup, and milk together. Once combined mix the wet ingredients into to the dry flour mixture, making sure not to over mix the batter.
Spread the mixture into the baking try or dish and make sure you have an even surface. Evenly sprinkle the crumb topping and gently press down.
Place in the over and bake for 30 minutes. Use a skewer or knife to test the middle of the cake is cooked, if it comes out wet bake for a further five minutes and check again. Allow the cake to cool slightly.
Make the Vanilla Icing
Mix the icing sugar, milk and vanilla essence or Sweetbird French Vanilla Syrup and drizzle over the cake. Cut into 12 and enjoy!
The cake will keep for 3 - 4 days stored in an airtight container in the fridge, or you can freeze for up to two months.
We hope you enjoy this coffee and cake combo, have a happy halloween!
Recipe Adapted from: http://sallysbakingaddiction.com/2013/09/22/iced-pumpkin-coffee-cake/