Pumpkins are all over the place and surely they can have a premium one! We love them in everything and you’ll sure will adore them in this cake for one.
Who can say no to something made with pumpkin? It’s somehow always healthy, moist and spiced at the same time. I sure love it and love to bake with it. Like me you may have you weekly (or daily?) dose of this great Pumpkin, part of the cucurbitaceae family 🙂
Well, it’s not a scoop we can make cakes, biscuits, whoopies, cupcakes and really everything you want with Pumpkin. -Yes, now I am gonna call ‘her’ Pumpkin!- Pumpkin is moist, soft, full of Fall, beautiful…well, she sure is, even more when baked (didn’t make a word game, promise). That’s why I had a look at my old recipe notes from last year and found what I was looking for: a recipe made with pumpkin, for one person.
This Recipe Is A Mix Of:
I am not fond of cake for breakfast, but lately and during Summer, I made and loved various ‘mini’ cakes of my own and man…that’s not bad for breakfast. It’s just that I don’t like to eat a cake if there’s not a special occasion you know, but definitely I miss a little piece sometimes. That’s why, slowly but surely, I have cake for breakfast.
But as I told you, it’s more of a mix of delicious things than just a cake. I made whoopies out of it last year, but I find the results of whoopies pretty unsure so I played the safe card for this one. And it paid.
This Tower is simple to make: you bake two little muffins (cupcake size) and when cooled, you cut them in two. For this tower, I only used three out of four circles. They were thick enough to hold in a beautiful tower of yumminess…
To hold the circles together, just choose the filling of your liking: frosting, peanut butter, jam…I strongly recommend you the amazing Biscoff spread that I am so fond of (it is superb in Muffins, Breakfast cookies, Bars…). It just pairs perfectly with Pumpkin. Pumpkin and Biscoff are even best friends 🙂
This tower is so good because:
Kind of fudgy
So easy to make, try this amazing tower just for you!
- 30 g flour 1/4 cup
- 1/4 tsp baking powder
- 1/8 tsp bicarbonate of soda
- 1/2 tsp cinnamon
- 1/4 tsp all-spice
- 20 g golden syrup 1 leveled tbsp
- 10 g egg one sixth*
- 70 g pumpkin purée 1/3 cup
- 30 g brown sugar 2 heaped tbsp
- 1/8 tsp vanilla extract
Filling of your choice.
Preheat the oven at 350°F (180°C) and line two cupcakes holes with liners or grease two cupcakes cups.
In a medium bowl and with a whisk, combine the flour, baking powder, bicarbonate of soda, cinnamon and all-spice. Set aside.
In a second bowl, whisk the golden syrup, pumpkin purée, egg, brown sugar and vanilla until incorporated and smooth.
Fold the dry ingredients in the wet ingredients. Whisk gently, just until incorporated. Make sure you don't have any lumps made with the pumpkin purée.
Fill the two cupcakes liners equally and bake for 11 to 13 minutes. You don't want to overbake them if you want your fudgy texture! They are still baking for a few minutes after you removed them from the oven.
When completely cooled, cut the 'cupcakes' in half. Use three (or four if you wish) of the circles and create your tower by spreading the filling of your choice between them. Make sure they stick well together.
To ensure you have a beautiful tower, allow it to chill in the fridge for about 30 minutes.
*How to add 1/6 egg: crack an egg above a small container, beat the egg with a fork and then carefully fold the amount of egg you need with a spoon or a fork. That way the egg you don't use can be kept in the container in the fridge for another use .
**Store in the fridge for at least one week. Depends on your filling.