PUMPKIN YOGHURT CAKE

October 22, 2016

Summer is officially over! And after two warm and colorful autumn days the sun seems to have said good by until next year. From my office window I can already see the snow level taunting me from the nearby mountain while it’s pouring rain down here.
So I decided to give up on hoping for warm weather and rather focus on my favorite holiday – Christmas!
Let the countdown start: 9 weeks till christmas eve! Go get the cookie cutters and bring out the spices – it’s time for comfort food!

PUMPKIN YOGHURT CAKE

• 3 cups (380g) flour
• 1 tablespoon cinnamon
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup (230g) butter [room temperature]
• 1 ½ cups (300g) sugar
• 4 large eggs
• 1 cup (225g) pumpkin puree
• 1 cup (245g) greek yoghurt
• caramel sauce

_ preheat oven to 175°C [350°F]
_ grease a bundt cake pan
_ combine flour, cinnamon, baking powder and salt
_ in a separate large bowl combine butter, sugar and vanilla extract
_ beat until fluffy
_ add eggs and mix until well combined
_ add first half of the flour mixture, then the pumpkin and yoghurt and finally the remaining flour mixture [combining well after every step]
_ pour batter into the cake pan
_ bake for 1 hour [until skewer inserted into the center comes out clean]
_ remove from the oven and leave to cool a little
_ serve drizzled with caramel sauce

Tags: cake, caramel, cinnamon, pumpkin, vanilla, yoghurt