115g unsalted butter, plus 10g melted, for greasing
260g light brown sugar
2 large eggs
220g pumpkin puree (below)
2 bramely apples
1tsp vanilla extract
200g self raising flour
¼ tsp baking powder
1 tsp bicarbonate of soda
¼ tsp fine salt
½ tsp cinnamon
¼ tsp ginger
¼ tsp freshly grated nutmeg
120ml buttermilk (you can substitute this with yoghurt, or make by adding 1 tsp lemon juice to 120ml whole milk)
For the glaze:
100g icing sugar
4 tbsp maple syrup
- For a sweet puree, Icut a large sugar pumpkin in half, place it flesh side down in a large baking dish, then pour in about an inch and half of boiling water. This steams the inside of the pumpkin and helps to create a really smooth puree. Place into an oven at 200 degrees C for 1 hour, or until the skin is blistered and a knife cuts through the flesh easily. Pour away the water, leave to cool completely, then peel and blitz the beautifully orange flesh.
- Preheat the oven to 180 degrees C. Use a pastry brush to grease the inside of your bundt pan thoroughly, ensuring you reach every corner of the tin.
- Beat the butter and sugar until light and fluffy- about 3-4 minutes. Add the eggs one at a time, then stir through the pumpkin purree and vanilla. It may look curdled at this point, but don’t worry. Use a box grater to grate in the two apples, and stir so that they’re well dispersed through the mix.
- In a separate bowl, combine the flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger and nutmeg and whisk to combine.
- Add the flour mix and buttermilk alternately to the pumpkin batter, starting and ending with the flour. Make sure the batter is evenly combined, then pour into your prepared bundt tin, then place into the oven on the middle shelf for one hour, or until a skewer inserted comes out clean. Leave to cool in the tin for 30 minutes, then turn out onto your serving platter.
- To make the glaze, sift the icing sugar into a large bowl, then whisk in the maple syrup for a nice thick constancy. Drizzle over the cake and serve.