Autumn is my favourite. It’s probably most people’s favourite. The colours, the utter JOY of autumn sunshine, crisp walks in the park, inappropriately cold picnics, and flavours.
Although I feel like I’m happiest when dabbling in bread these days, nothing gets me more excited about baking sweet stuff than autumn flavours.
We try and keep to seasonal ingredients here at Loaf, and use them while they are locally/nationally abundant.
Here’s what you should get baking/making:
Toffee Apples. Baked Apples. Apple & Blackberry Crumble.
Spice Cake, Prunes, Rum Frosting.
Poached Pears. Especially in Jasmine tea. Ok, and wine.
Adding cinnamon to everything. Take it all the way to Christmas.
Apple Cider Donuts – The dream donut.
I get a little too excited about pumpkins. Below is my pumpkin cake recipe. Pair it with cream cheese frosting. Throw on some pistachios and there you are. Autumnal perfection.
250g Caster Sugar
320g Canola/Rapeseed/sunflower oil
3 x Large Eggs
380g Plain Flour
1.5 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Salt
1 can pumpkin puree
1. Mix sugar and oil thoroughly
2. Add eggs one at a time and mix
3. Add dry ingredients and mix
4. Add pumpkin puree and mix
Bake at 180 degrees for about an hour, and a skewer comes out clean.