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
_ 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