Butternut Pumpkin Spice Cake with Sunflower Almond Toffee
Prep:  40 minutes
Cook:  90 minutes
Serves:  dinner party (8-10)
Average: 4.8 (4 votes)
Difficulty:
Cuisine:
Saved:
Australian
356
Recipe by: The Dairy Kitchen
This spectacular Butternut Pumpkin Spice Cake will have everyone talking. Try this recipe for an afternoon tea or birthday cake this year, the cream cheese frosting is sensational too!
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Butternut Pumpkin Spice Cake with Sunflower Almond Toffee
Ingredients:
Butternut Pumpkin Spice Cake
Sunflower Almond Toffee
Cream Cheese Icing
Method:
Butternut Pumpkin Spice Cake
  1. Place the pumpkin on a baking paper lined oven tray and bake at 180°C for 30 minutes or until tender. Cool slightly then mash or puree.
  2. Beat the eggs and sugar together with an electric mixer for 2 minutes until pale and creamy. Add the melted butter and yoghurt and beat to combine.
  3. Sift together the flour, spices and bicarbonate soda, then gently mix into the egg mixture with a spoon, along with the pumpkin.
  4. Spoon the mixture into a buttered, base and side lined 22cm round cake tin. Bake at 180°C for 45-50 minutes or until cooked when tested with a skewer.
  5. Cool for 15 minutes before turning onto a wire rack to cool completely. Store in an airtight container until required.
Sunflower Almond Toffee
  1. Spread the nuts and seeds over a baking paper lined oven tray and roast at 180°C for 5 minutes or until golden, cool.
  2. Place the extra sugar and water in a saucepan and heat without boiling, stirring occasionally until the sugar has dissolved. Bring to the boil, without stirring until syrup is a deep golden colour.
  3. With care, pour over the nuts and seeds and use a metal spoon or fork to ensure all the seeds are coated but remain in a single layer. Set aside to cool and harden. Store in an airtight container until required.
Cream Cheese Icing
  1. For the Cream Cheese Icing, beat together the cream cheese and butter with an electric mixer until smooth and creamy. Add the icing sugar, lemon rind and juice and beat to combine. Spread over the cake. Break the toffee into pieces and use to decorate the cake.
Tips & Hints:
  • The cake will keep at room temperature until it is iced. Refrigerate once iced.
  • Decorate with toffee just prior to serving.
  • Cake will keep for approximately 4 days.
  • To save time, decorate the cake with a spindling of smashed pre-purchased peanut brittle.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Mrs
5
Gaylene Scherer
1 year 8 months ago
Wow! Excellent! Made this for a special occasion & it was raved over. Flavour was delicate, light & moist, and the cake decorated looked like a picture-book cake. So well received even the next day. Will definitely make this again. Easy to make easy to follow. Thank you.
Impressive
Chelsea
10 years 1 week ago
What a delightful recipe!
Pumpkin Spice Cake
Anonymous
10 years 1 week ago
Fantastic cake, I've made this a few times now and found that steaming/boiling the pumpkin til tender then mashing, makes for a more moist cake. I also add a teaspoon of ginger because I love the flavour. This cake is a sure fire winner, friends love it.
Pumpkin spice cake
Indiranda
10 years 2 months ago
An impressive looking cake that was enjoyed by my friends. I will definitely make it again. Who needs chocolate cake when you can make pumpkin cake right? There are quite a few steps to this cake though. You cannot even start it before baking the pumpkin which takes 30 minutes but why not make extra baked pumpkin one night and make this cake a couple of days later?