goldener herbst.

{ pumpkin spice gugelhupf with cheesecake filling }

This cake is a winner. Its batter bakes beautifully, turning several shades of autumn leaves: from caramel brown on the outside to deep orange on the inside. It is easy and fun to make, even more impressive when sliced, and it will fill your kitchen with the soothing scent of spices. Its crumb is dense and moist, a bit like banana bread - but full of pumpkin spice love. The cheesecake filling baked inside the cake is compulsory, not only to add to the show factor, but also because it perfectly complements the taste of the batter. Fresh currants on top bring a nice zesty contrast to the whole.


Seems like I am back from a month-long interregnum. Sometimes I need a break from the blog, and the reasons for it are really diverse. But now Autumn is back, the oven is calling again, I have an awesome new camera and days are becoming shorter yet slower.


I love this time of the year. I would go as far as saying Autumn is my favourite season, and I think this love has only increased since I have been living in Germany. The mesmerizing colours under constant metamorphose under an ever changing sky, the golden light at the end of the day, the elongated shadows, the dry cold days of ever freezing cheeks, the growing whiteness of the morning sun, everything. I love the falling leaves, blowing in the wind. To me, it's a time of renewal, and each and every Autumn I feel calm, inebriated, inspired, swept away with the leaves.
I am a November child, I guess I can say this is my new year starting.


bolo de abóbora e especiarias com recheio de cheesecake.
(scroll down for the english version)

300g de queijo creme
250g de mascarpone
1/3 de chávena de açúcar
3 c. sopa de farinha
1 c. chá de essência de baunilha
1 c. chá de sumo de limão


500g de abóbora hokkaido cortada em pedaços
1 chávena de açúcar amarelo
2/3 chávena de açúcar refinado
1/2 c. chá de canela
1 pitada de noz moscada
1 pitada de especiarias para spekulatius
1/2 chávena de óleo de girassol
1/2 chávena de iogurte grego
1/2 colher de sopa de sumo de limão
2 ovos M
2 chávenas de farinha
1 c. chá de fermento em pó
1 c. chá de bicarbonato de sódio

Preparar primeiro a abóbora: cozer em água temperada com sal em lume brando, escorrer bem e reduzir a puré. Deixar arrefecer.
Preparar de seguida o recheio: bater todos os ingredientes até os cristais de açúcar não se sentirem. Cobrir o recipiente com película aderente ou fechar hermeticamente e reservar no frigorífico.
Para preparar o bolo:
Pré-aquecer o forno a 180ºC.
Untar uma forma de gugelhupf com manteiga e polvilhar com farinha.
Numa taça grande, misturar a farinha, o fermento e o bicarbonato de sódio.
À parte, numa taça pequena, bater bem os ovos até estarem cremosos e esbranquiçados.
Numa terceira taça, misturar bem o açúcar, o óleo, o iogurte, a abóbora e as especiarias e por fim incorporar os ovos.
Verter a mistura líquida sobre a de farinha aos poucos, incorporando bem sem bater demasiado.
Verter 2/3 da massa dentro da forma. Retirar o creme do frigorífico e colocar num saco de pasteleiro. Distribuir uma camada uniforme sobre a massa do bolo dentro da forma e alisar com uma espátula. Finalizar com a restante massa de bolo.
Levar ao forno cerca de 1 hora ou até um palito espetado no centro sair limpo. Deixar arrefecer completamente antes de desenformar.



pumpkin spice gugelhupf with cheesecake filling

300g cream cheese
250g mascarpone
1/3 cup sugar
3 tbsp flour
1 tsp vanilla essence
1 tsp lemon juice


500g hokkaido pumpkin, cut into cubes
1 cup light brown sugar
2/3 cup regular sugar
1/2 tsp cinnamon
1 pinch nutmeg
1 pinch spekulatius spices
1/2 cup vegetable oil (like sunflower or canola)
1/2 cup greek yogurt
1/2 tbsp lemon juice
2 medium eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda

Start by preparing a pumpkin puree: boil in water with a dash of salt, rinse and puree. Set aside to cool down.
Prepare the filling: beat all ingredients until the sugar crystals are well dissolved. Cover with plastic foil or keep in a air-sealed container. Place in the fridge.
Prepare the cake:
Pre-heat oven at 180ºC.
Generously grease a gugelhupf (bundt cake) cake pan with butter and sprinkle with flour.
In a big bowl, mix flour, baking powder and baking soda.
In a small bowl, beat the eggs until foamy and pale.
In a third bowl, beat sugar, oil, iogurt, pumpkin puree and the spices. Beat in the eggs.
Pour the liquid mixture over the flour mixture while folding. Mix until well combined, but avoid overmixing.
Pour 2/3 of the batter into the cake pan.
Remove the filling from the fridge and transfer to a piping bag. Distribute an even layer over the batter layer and even the top with a spatula. Finish with remaining batter.
Bake for about 1 hour or until a proofing toothpick comes out clean. Let cool in the pan.



hope you enjoy this cake!

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