spiced pumpkin cake with cinnamon oat streusel


It’s late on a warm Monday afternoon. The sun is slowly dipping towards the horizon, leaving weathered streaks of gold upon the sky. I’ve recently returned from work, mentally depleted and weary boned. A glass of cool, clear water sits on the kitchen bench as I move, trance-like, between the stove and the sink.

This is my wind-down space; a capsule of relaxation and creativity. My hands move on autopilot, chopping, stirring and selecting herbs as my mind slowly loosens from the demands of the day. Potatoes softly bubble in water. Steam hisses in a hot, starch-scented cloud. Garlic crackles in olive oil, fragrant gold spitting against glistening black.

oiloilwater2 I’m sure most of you would agree that there’s something beautifully organic about cooking. Something intrinsic and habitual, corporeal and instinctive, hands working in synchronicity with the subconscious mind. Most days, I can cook without thinking. In fact, my mind wanders elsewhere whilst my hands do the work. Today, I drifted by the ocean in a cloud of sea spray as sweetlip snapper crisped on the stove. When cooked, the flaky white flesh was devoured with a drizzle of lemon oil, smoked sea salt, charred asparagus, roasted potatoes and warm, tapenade-doused cherry tomatoes bursting from their skins.

It was good. It took care of itself. I just supervised the harmonious simplicity.


But today’s post isn’t about fish or potatoes, relaxation or heavy limbs. It’s about pumpkin; specifically, ‘pumpkin in a can’ sent to me by a beautiful woman named Mackenzie who lives in Minneapolis (USA) with her husband Mike and their gorgeous pup, Abby.

Some of you might recognize Mackenzie by her blogging moniker, Susie Freaking Homemaker. If you’re not yet acquainted, I’d encourage you to visit her beautiful blog space very soon. Mackenzie is the queen of candid photography, nourishing recipe posts, real life stories, biting humour and workout inspiration. She writes from her heart, and what overflows is an obvious passion for food, life, health and humanity. She’s beautiful inside and out, and I now feel lucky enough to count her as a friend (though we’re yet to meet). I hope that you’ll soon feel the same.


Anyway, back to the pumpkin story. Some weeks ago, Mackenzie and I had a quick ‘chat’ on one of her blog posts about unique products from our respective countries; mostly those that the other dreadfully ‘missed’ or was yet to try (Tim Tams and Australian Kettle chips for Mackenzie, Reese’s peanut butter cups and Starbucks coffee for me). What followed was a casual agreement to send each other a tailored ‘care package’ full of these delicious treats… from one bank of the Pacific ocean to the other.

One week later, my package arrived (whilst I was still gradually scrambling to put Mackenzie’s together; organization is not my strong point). It was heavy, brown and curious. After ripping off some duct tape, I caught sight of the characteristic orange and black Reese’s candy packaging. I’m pretty sure my eyes beamed like headlights at midnight. A further rummage revealed two bags of fragrant Starbucks coffee beans, a gorgeous handwritten card and four cans of Libby’s 100% Pure Pumpkin.

I stared at the cans curiously. Australians don’t sell pumpkin in cans. Heck, we hardly even eat sweet pumpkin things, with the exception of the Queensland Premier’s wife’s pumpkin scones.


One week after receiving my care package, I’d nibbled through some of the Reese’s candy whilst trawling the internet for recipes using canned pumpkin. There are many, particularly as Americans are currently in full autumn (fall) mode in the lead-up to Thanksgiving.

Mackenzie has some great ones on her blog, including chewy, pecan-crusted Pumpkin Whoopie Pies and a recipe for an amped-up Pumpkin Pie with a fluffy cream cheese layer and a salted pretzel crust. Both sounded delicious. However, after reading the ingredients I realized that both contained American ingredients that couldn’t be sourced in my home town. Darn it.

bowlI ended up putting the call out on facebook for favourite pumpkin recipes. I gratefully received lots of wonderful, gooey, pumpkin-y recipe links that I’ll be exploring further in the coming weeks, including this one from Stephie over at Eat Your Heart Out (yum!). However, Sunday’s bake-a-thon called for something simpler, something utilizing common ingredients in an Australian pantry: flour, oil, eggs, spices and oats.

I ended up with a dense, spicy, moist and delicious pumpkin cake based on this recipe from Food.com (however, I modified it significantly; you know me by now). It was indescribably delicious. Indescribably. I never thought that sweet pumpkin could be so good.

*Thanks Mackenzie! I hope that you get your Aussie care package soon.


Spiced Pumpkin Cake with Cinnamon Oat Streusel

Makes 1 x 22cm cake or 2 medium loaves


  • 2 cups (425g/1 can) canned pumpkin
  • 2 cups organic raw caster sugar (substitute brown sugar)
  • 1 cup water, at room temperature
  • 1 cup rice bran oil (substitute vegetable oil/other mild oil)
  • 2 large free-range eggs
  • 3 free-range egg yolks
  • 2 cups plain flour
  • 1/2 cup wholemeal plain flour
  • 1 1/2 tsp baking powder
  • 1/2 cup hazelnut meal
  • 3 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 3/4 tsp ground cloves
  • 2 tbsp pure maple syrup, to glaze (optional)

Streusel topping*:

  • 3/4 cup plain flour
  • 1/2 tsp cinnamon
  • 1/2 cup organic raw caster sugar
  • 1/4 cup rolled wholegrain oats
  • 1/4 cup crushed hazelnuts, pecans or walnuts
  • 1/2 – 3/4 cup soft butter (test for consistency)

*this recipe will make extra. I like to freeze it in plastic wrap for later use. You can also bake it on a greased tray alongside the cake for a crumbly fruit or ice cream topping.

Preheat your oven to 180 degrees C (350 degrees f). Grease and line a 22cm springform cake tin or two medium loaf pans. Set aside.

In a large mixing bowl, combine your pumpkin, sugar, water, oil, eggs and egg yolks. Whisk until smooth and creamy. Sift your measured dry ingredients into a separate bowl. Add them slowly to the pumpkin mixture, whisking as you go.

mix2 mix3

The finished mixture should be thick, smooth and glossy. Pour into your cake tin/loaf tins, then set aside whilst you prepare the streusel.

To make the streusel: Combine the dry ingredients in a small bowl. Using your fingers, carefully rub in small chunks of butter until you have a crumbly mixture that sticks together in chunks.

streuselCrumble the mixture slightly and distribute it in small crumbles/chunks all over the surface of the cake (ensure that the layer isn’t too think or the cake won’t rise; any extra streusel can be baked alongside the cake on a greased tray and eaten with the cake or over ice cream).

Oven bake for 60-70 minutes or until a skewer inserted into the centre of the cake emerges with only a few moist crumbs attached. Whilst still hot, brush with maple syrup (if desired). Cool on a wire rack.


I baked two of these cakes, one of which was eaten on Saturday night at a friend’s house with a side of Jamie Oliver’s summer berry and yoghurt pavlova (baked by my beautiful friend Erin). So good.  cuttingcake piecetakenThis cake is wonderful on its own, at room temperature, on its own or with a thin lashing of cream cheese. However, if you’re wanting a delicious dessert, warm up a slice and serve it à la mode with ice cream and/or cream and a drizzle of maple syrup.


102 responses

  1. Reading your posts is unlike any other blog — I actually feel compelled to get a little more comfy, grab my coffee, and sort of linger over your words (“weathered streaks of gold upon the sky”) and pictures (that pumpkin cake?! ah-may-zing.) AND, funny story- I met MacKenzie at a book club, and when I told her I had a private blog, she encouraged me to share it — and so I did. In a way, I kind of started blogging because of her :)

    • Aw, thank you lovely. Your kind words mean a lot as I do get lost in my own little written world whilst writing blog posts (sometimes I wonder whether anyone else would relate to it!). The pumpkin cake was gooood. Awesome that you actually know Mackenzie (and so glad that you met her so that we could benefit from your beautiful writing and positivity!) xx

  2. Yum! You want to know something funny? The Libby’s headquarters is in the town next to ours…about 10 miles away (I have NO idea how far that is in metric, because I refused to learn metric in grade school. Talk about a bad grade that quarter). Anyway, canned pumpkin (Libby’s in particular) is clearly very common here in central Illinois. Hope you like the cookies and this cake looks scrumptious!

    • Haha, 10 miles is about 16km, I think there are 1.6km in a mile? Something like that anyway :) Good that you don’t have to go far for your Libby’s, I hope that they give you a good discount due to absence of freight costs! Can’t wait to make the cookies, hopefully this weekend if I get a chance. Thanks for the kind words lovely, always nice to hear from you! x

  3. I will have to agree with everyone who commented, your posts are interesting to the point that it’s like reading a good book. You have a knack for prose my dear! It’s so wonderful that you both exchanged packages, some of my blogging and foodie friends do that all the time and it’s so much fun, but it’s particularly wonderful that you are able to share things that may not be readily available in your respective countries, I happen to LOVE Libby’s canned pumpkin. I make pumpkin pie every year, many of them for the holidays and I prefer it to fresh pumpkin (mostly because it’s easier) but it tastes really good. Your cake is divine, moist and beautiful and just screams to sit down with a slice and a hot cup of coffee.

    • Aw, thanks Suzanne lovely. I do appreciate the kind encouragement, it means a lot as I always wonder whether people enjoy reading these posts as much as I enjoy writing them :) I’ve started liking Libby’s canned pumpkin too! It’s fantastic, it’s so easy to just open a can and pour the good stuff in! I’ve never made pumpkin pie but I might reserve one of the remaining cans of pumpkin for a good old fashioned American pie. I was surprised that it’s pretty much exactly like pumpkin that you’d prepare yourself from scratch. Wish I could give you a slice of the cake for your review. Hugs xx

  4. I am very, very surprised that Starbucks hasn’t invaded Australia yet. There are two on every street corner here. The US is the king of every thing in a can, what did you think about the pumpkin? Its great to see that you put it to amazing use, what a gorgeous cake you created, absolutely beautiful.
    And how nice to exchange a gift package, you got some lovely treats.


    • There are a couple of Starbucks shops in Melbourne and Sydney but Western Australia seems to have remained unscathed. I think Starbucks hasn’t actually done very well in this country as we have a few competing chains that cornered the market first. It’s completely dominant in Asia though, when I last went to Malaysia they were everywhere! I liked the canned pumpkin very much. It’s a convenient product to use, it tastes really great (I was surprised when I opened the can as it’s pretty fresh-tasting) and it cuts out a lot of preparation time. I can imagine using the 100% pumpkin in a quick pumpkin soup in winter. The cake was lovely, sweet pumpkin in baked goods is much nicer than I imagined! Thanks for the lovely message Nazneen! xx

    • I can imagine why you’d be a pumpkin addict, I think I’d stock up too if I lived in the USA! It’s so convenient and delicious in baked goods. I loved the cake. I haven’t tried pumpkin pie so I’m not sure how it would weigh up, but I was pretty darn pleased! x

  5. Yay! Calabaza is in Spanish! I’ve never seen canned pumpkin but its probably a great idea because the fresh one is HARD! What a great idea for a cake Laura! I fully agree theres something beautiful about cooking. Someone told me once that why waste your precious time in your life cooking when someone else can do it for you. I just thought wow you’re missing out on something big in life… xx

    • Haha, I never would have picked that Sofia. I just thought it was a type of pumpkin! :) Yep, canned pumpkin takes so much time out of the preparation process. I loved it, I would buy it all the time if it was here in Australia. And yes, I agree re cooking. There’s something so rewarding about eating something beautiful that you’ve crafted yourself. Nothing someone else has made can bring the same satisfaction! Hope we can cook together one day :) xx

    • Ladyredspecs, we will both have to do that from now on! Wah, I almost wish I hadn’t experienced the convenience that is canned pumpkin. I’m imagining just opening a can to make fresh pumpkin soup, but I know I won’t be able to stash the cans til then (or will I? Let’s see if I can exercise restraint!). I do agree that food blogging makes our lives so much richer. I’ve met so many people who are generous, beautiful, talented and like-minded (one of them being you!) all around the big wide world xx

  6. Oh my, this looks utterly butterly… It’s 8am and I’ve just finished my granola with blueberries and goats yoghurt, but I could happily eat a slice of this now… then go to the gym. All hail canned pumpkin. I wish we could buy it here too. I just slow roast diced up pumpkin on a baking tray for about 45 minutes at 180 C, puree it and freeze in portions – it’s a little bit of messing around, put does the job. I get Reese’s Peanut Butter cups at a local deli, so hopefully you’ll be able to get it soon where you are. My deli was the first place I saw Marshmallow Fluff, then a couple of months later it was in the supermarkets, so I’m hopeful the same will happen with Peanut Butter Cups, canned pumpkin… and CHIPOTLES EN ADOBO.

    BTW: Speaking of “minds wandering elsewhere” while cooking, I’ve engineered world peace while stirring a risotto.

    • Jen, I hear you about the chipotles en adobo!!! Every time I see them, I stock up something ridiculous. I have two cans left in the present stash, so if you know anyone who can work their way with the powers-that-be, let me know. I will sign any petition!! In absence of canned pumpkin, I love your roasting and freezing method. I was thinking of steaming a whole lot but the roasting brings so much flavour (I imagine that’s what Libby’s do, as their pumpkin is dark and rich). My local deli has some cheapo Asian candybars (I think it’s run by a Malaysian Chinese man) but no American goodness. Maybe that’s a good thing, as I’m pretty sure I’d spend all of my candy allowance on Reese’s cups otherwise. And YES. I think our mind powers combined could pretty much outdo the usefulness of the UN on world peace matters. But then again… *cough* that’s not very hard! xx

  7. Laura, such beautiful writing and photos – I love reading your posts. Starbucks appeared on every street corner in Melbourne a few years ago and there were queues out the door – then they all shut down – there may be one left in Port Melbourne. As for Reeces Peanut Butter Cups – They used to sell them in Coles many years ago but then stopped. These are my favorite things and (un)fortunately for me the American lolly shop just down the road from me sells them. I try not to drive passed there too often. I will pop in to see if the sell the canned pumpkin so I can give this recipe a go. It looks divine. Beautiful work gorgeous girl :)

    • Thanks so much Helen. It means a lot to have you as a blogging friend! I did hear about the demise of Starbucks in Melbourne and Australia in general. Apparently they closed 61 of 84 Australian stores that they opened over the past few years… I think there’s less than a handful left in Melbourne. I can definitely understand why. We have such a gorgeous cafe culture here already, particularly in Melbourne. Why go to Starbucks when you can hit up St Ali? :) I wish I had an American lolly shop down the road from me. Maybe I need to move to where you are! Hugs xxx

  8. Wow! Wow! Wow! I never knew that pumpkin cake could look so delicious! I’m not even a fan of pumpkin and I really, really want one of those amazing, moist slices! But it was also nice to read your post. :3 I like hearing those sorts of stories, about sharing culture and just getting along with people no matter how far apart you are. :3 Canned pumpkin puree is very rare here though, I’ll agree. I’m an aussie myself. And I thought it was solely an american thing until my big brother bought two tins home (and ate the puree cold, straight out of the tins!). Though gosh only knows where he found them as I’ve never seen them in a regular grocery store. So it’s either a new thing to my city, or he went to a specialty store. :3 Reeses are popular around where I live as well, and you can get them at most supermarkets, like IGA, Coles and woolworths. But that might be just a -local-to-my-city type thing. My brother likes to buy the huge bags they sell of them at this nice deli in the local shopping centre. And I’ve never seen a starbucks either. How are the coffee beans? I’m no expert on coffee, but I’m really curious now. I had no idea that starbucks even sold beans like that. I always assumed it was a take-away coffee type thing. :3 Thanks for this wonderful post! :3

    • Hello beautiful! Haha, aw… I am glad that this post somehow made pumpkin look good. It was really delicious! There were even some remarks that it didn’t really taste like pumpkin, which is both a good and bad thing I guess. Oh, did your brother buy canned pumpkin somewhere here in Australia? I’ve never seen it. Maybe I need to look a bit further! Re the coffee beans, I haven’t actually tried them yet. I don’t have a coffee grinder so I need to somehow grind them somewhere before I can try them (hm, blender? Not sure how that would work!). I love the coffee shop down the road from me so they will have to be very good to compare! Thanks for the kind words beautiful xx

    • Hi Celeste! Thanks so much for the lovely comment. I need to get myself back to your blog, I have fallen SO behind on reading recently (argh, no sleep, too much on, that sort of deal). I appreciate you as a blogging friend! xx

    • Hey Gab. Thanks for the sweet comment. The photos were heaps of fun to take… I love photography in general so taking photos of glistening cake is an ideal afternoon for me! Hugs xx

    • Aw, it was my pleasure Stephie! I definitely appreciate you as both a baker/cook and as a blogging friend. Your gorgeously talented and I cannot wait to try your cookies. Hopefully this weekend! xx

  9. Looks sooo good Laura!! I don’t like a whole lot of pumpkin….just small doses of it, but this looks insanely good! It looks so dense and heavy and filling! Yummy! Especially with the streusel on top!! Love!

    • Naw, thanks Brandi!! Yeah I am the same. Pumpkin is quite a rich, dense flavour so I normally only eat a little bit also, but… believe me, I ate heaps of this cake! So good. By the way, LOVE your new site!!!! So exciting to see all of your work displayed in such a nice format. You’re so talented hon xx

    • Aw, thanks Jess! That’s so lovely of you. I just took a look through your latest blog posts, you’ve made some delicious looking food. I’ve clicked ‘follow’ so I can see the wonders you whip up next! xx

  10. Such a beautiful post Laura! Love the way you’ve describe your cooking routine… It is indeed is so therapeutic!

    I love everything cinnamon and I’m sure the pumpkin cake tasted as divine as it looks! :)

    We too don’t get canned pumpkin puree and Reese’s Peanut Butter Cups here.. It is so lovely to bond through blogging! Truly amazing! xx

    • Hello beautiful Riddhi! I’m reading this fresh off the back of reading your absolutely gorgeous fudgy brownie post, so pumpkin… well, it doesn’t rate quite the same anymore :) Hm. I guess our respective countries both don’t have many American type goods. The pumpkin in the can was really good though, tasted fresh like the stuff you would process yourself at home. Thanks for the lovely message. So glad to have you as a blogging friend, I totally agree that bonds through blogging are precious! xx

      • A confession: I have never baked with pumpkin before! But I am going to change that real soon. I have had pumpkin in savory dishes but never in sweet baked goodies so it really intrigues me! The main reason is till now I have been too lazy to make pumpkin puree at home. But after reading on few blogs I have realized it is not difficult at all. So the next recipe I bake shall definitely have pumpkin :)

        I’m so glad too to have you as my blogging friend Laura! Thanks for calling me one :) xx

  11. Oh yeah! Pumpkin caaaake. SuPeR :D Can’t be doing with all that pumpkin pie malarkey – it’s cake all the way. And I love the addition of the ground hazelnut and the streusel topping. IMO streusel should go on EVERYTHING. Streusel cake, streusel pie, streusel beef (maybe make this one savoury though, whoop whoop), streusel cottage cheese … hmmm.
    You should try adding ginger next time, it makes a super warming cake.
    I LOVE the pics!

    • tRiXie!!!! Ah, you always put a smile on my face. Did you know you’re awesome? Well, you should. Cos you are. Anyway, I love streusel pretty much as greatly as you do. I used to peel the streusel topping off as a little girl, discarding the rest of the cake, hiding in a corner to eat my crunchy, sugary bounty. That was, until my mother told me off. Now I am fully grown… and (bwahaha) I can do that whenever I want! ;) I will definitely try the ginger next time. It sounds delicious. Hugs hugs hugs xx

      • Ha ha! I love the image of wicked mini you eating streusel in the corner, looking shifty.
        And you defo make me smile too! Kindred blog spirit, no doubt. Streusel crunchers extreme. Better start a club …

      • Indeed. Blogging kindreds, I like the sound of that. We can definitely start a streusel club; with us two as members it’s already gone international!

    • Greg! Hey man, thanks for the pin! Hm, definitely set aside this weekend for a bit of pumpkin spice baking. After eating this cake, I can vouch for the fact that it’s worth it!

    • Hello lovely. I am a bit in love with streusel cakes. The crunchy texture, buttery oats and spice make everything taste twice as good! When I was small I used to peel the top off streusel cakes, much to my mother’s disdain. I’ve thankfully grown up a bit since then :) Thanks for the lovely comment xx

  12. How nice of Mackenzie! Libby’s was a staple in our cupboard growing up, although now I have switched to Trader Joe’s organics… Lovely photos – and a great recipe. Hope you enjoy all your treats! (It is almost time for trick-or-treat here in the U.S. – and you got a real treat!)

    • Thanks so much David. Haha, yep I definitely got the biggest treat ever! I do wish that we had trick-or-treat here in Australia. I used to read American teen fiction when I was in late primary/early high school and the idea of dressing up and spooking people for candy sounded idyllic! It’s never really caught on here in Australia. People occasionally throw themed parties but you’d never see anyone in the street, never mind going from door to door. Re the canned pumpkin, I want to start a petition for an antipodean Libby’s factory!! It’s so convenient!

  13. I took one look at that streusel top and immediately pinned this, Laura. This cake looks moist and I bet it’s delicious. Still, it’s that topping. It makes everything better, kinda like bacon. Mmmm … bacon streusel. :)

    • Thanks so much John! I appreciate the pin and the encouragement – you’re a bit of a foodie hero of mine! Yes. Streusel is awesome. Bacon streusel? I actually feel quite excited at the idea… maybe on a potato cake? Oh man. I am experimenting this weekend!!!!

    • Hi Nicole! Yep, it’s not available in Australia unless you go to specialty American grocers/international stores. I wish it was though – so convenient!! Thanks for the comment x

  14. Ha! What a great and fun exchange of “country-specific” perspectives, Laura! :-)
    And of course, you have put those canned pumpkins to very good use! The cake sounds delicious and your food photography is as always exquisite!
    Enjoy the rest of the week! :-)

    • Thanks so much Stefano. It was a lot of fun to swap international ingredients. I always find it so interesting to shop in different countries (or in this case, to have someone else shop for me!) as we often have entirely different ranges in supermarkets and markets. I appreciate your kind words. Hope that you have a lovely week also! :)

    • Thanks so much. Yep, I can definitely understand the feeling, since it’s autumn/fall over there. It’s strange being on opposite sides of the globe… we’re starting to get warmer spring weather after an unseasonably cold winter. I am enjoying salad days and cold drinks again! Hope that you have a wonderful Thanksgiving xx

    • Hi Colleen! Haha! It was a lot of fun to bake and even nicer to eat! I hadn’t eaten pumpkin cake before (is that weird?! I’m Australian so I have an excuse!) but I recently tried pumpkin bread and this was even more delicious. I can understand the pumpkin obsession now! Thanks for the comment lovely xx

    • Hello beautiful Kiran. Thanks for the comment. It’s definitely a blessing to be able to connect as blogging friends… I never really thought about how many genuinely kind, generous and beautiful people I would meet when I started blogging. Now I count many of you (yes, YOU included Kiran!) as true friends despite the fact that we’ve never met. Each of you inspire me to do better whilst also encouraging me to be myself. Sending you a hug. Wish I could send you a piece of cake too! xx

  15. Oh my goodness. I just found your blog (through your comment on mine) and I love it!! You take such gorgeous pictures, and your whole layout is amazing. Beautifully done, really.
    This pumpkin cake looks SO delicious! I need a slice write now with a hot cuppa tea. <3 Or just a bowl of that streusel. gaah. okay, I'm done.
    Thank you for visiting my blog, by the way.
    Pinning this!

    • Aw, hello Abbie! Thanks so much for the beautiful comment. It was a pleasure to discover your blog. You write so incredibly well (as I wrote already on your page) and it’s inspiring to see what you’re creating! I do hope that we’ll be blogging friends for a long time to come. I know you’ll go far! xx

    • I had no idea that you’d have the same problems in Canada (because the US and Canada are so close I always assume that the same products would be accessible in both countries. I’m obviously very wrong!). I love Biscoff too but we can’t buy it anywhere here. I am resorting to mail order! Re care package partners, do it!!! Such a wonderful tradition to participate in xx

  16. oh my goodness, this just looks lovely! i wish we could get hold of canned pumpkin in the UK – perhaps i should myself a care package partner in the states as well?! the way you write is just beautiful, laura – your posts are a complete delight to read, i can only imagine that all that thought & care goes into your food as well. and thank you so much for your lovely comment on my blog – i’m always happy to meet a fellow hobbit, and yes, i do think we share the same attitude to food and eating :) i can’t wait to keep reading about more of your culinary adventures xx

    • Yes, definitely look for a care package partner! It can become expensive though (Mackenzie and I spent almost $70 each sending things, yikes) so I’d recommend sending only one or two items at a time. Thanks for your lovely words Holly. It means a lot, it seems that we are blogging kindreds… hobbits who love to write, eat, sit in the sunshine and think about our next meal. Ideally, all at once! I look forward to reading more of your work also. I can see that we will be long time blogging friends! xx

  17. Gosh, this is wonderful! Although it’s always fun to make your own pumpkin puree, I must say Libby’s makes a really good one, and I often use it. Lovely recipe – thanks so much.

    • Thanks John! Yeah I don’t mind making my own pumpkin puree, however it’s nice to have a choice to use a can on occasion. I was definitely surprised with the high quality of the canned puree. I’ll have to start a petition for a Libby’s factory here in Australia ;)

  18. I am all about pumpkins right now and this looks great!!! I love pumpkin things like this for breakfast because they go so well with coffee. Mmmm I think I’m going to have to try this!! :)

    • Hello lovely Kristin! Haha, it’s been too long since I visited your blog – love the new name (I get hangry quite a lot!). I hadn’t eaten a sweet pumpkin cake before so this one was quite a treat. Very delicious, and yep.. you are entirely right. Since it’s got vegetables (and, uh… stuff) it’s entirely suitable for breakfast! xx

  19. I don’t know what I’d do if don’t have access to canned pumpkin. I’m so glad you got some in your package. Isn’t it amazing? I just stocked up on some and I can’t wait to make this. Thanks for the recipe!

    • Hahaa, yep I’ll have to puree my own from now on. It’ll stop me being lazy I guess :) Glad that you managed to stock up. You’ll be enjoying lots of pumpkin goodness as the weather changes! Hope that you like the cake. I thought it was absolutely delicious (it was my first baked pumpkin cake!) so it’ll definitely be on my regular rotation from now on xx

    • You are so right. I had no idea how versatile pumpkin could be until I started reading American blogs. I’m looking forward to trying more pumpkiny things from now on though. It’ll be a new favourite baking ingredient (until I get too lazy to keep pureeing my own pumpkin, darn it!) xx

    • Thank you Claudia! I hadn’t either until I read about it on American blogs. I think we in Europe and Australia don’t really know the true value of pumpkin in sweet baked goods! It was really delicious. And yep, blogging friends are a precious encouragement, you too my dear! I really do hope we meet up next year for a stein! xxx

      • I guess you are right, it’s more popular in the U.S. I really feel inspired now to take a look at my Italian squash cookbbok again which offers some nice squash & pumpkin desserts. – Thanks so much for the nice words, Laura – I appreciate you blog friendship a lot as well. Really looking forward to meeting you next year, too :-)!

  20. Laura, loved that you and Mackenzie care package exchange! It’s so fun to get mail and packages. Absolutely adore your wizardly transformation – your spiced pumpkin looks LUSCIOUS!

    • Thanks Azita! Yep, international packages are awesome, aren’t they? Expensive to send (I only just realised that, argh) but heaps of fun nonetheless. I enjoyed every bite of the pumpkin cake. It surprised me… I’m definitely keen to make another very soon! xx

  21. Gorgeous Laura. I’d put my hand up for a slice of this deliciousness, and then when no one was looking I’d take another little slice off (just to even it up you see). I was thinking I should revisit a pumpkin pie I made ages ago and tweak it, but maybe I should just make your one instead- looks far nicer!
    Love the package idea as well :-)

    • Hello lovely Brydie! Haha, yes… I did exactly the same thing. No crooked edges or torn bits of streusel should be tolerated on the remainder of the cake. Charitable girls, we are! :) I’ve never made a pumpkin pie but I’m tempted to do so with the remainder of my canned pumpkin. The cake was really delicious though, I do hope you like it if you try it!! xx

  22. Such a lovely post Laura, and so relatable to those of us who like to bake. The moments spent in the kitchen are always welcome and can certainly ground me and make me realize how little I need in order to center myself again. Lovely cake, so full of great autumn flavors! And streusel… always good!

    • Thanks so much Paula. Yes, I feel exactly the same… cooking is a complete remedy on some stressed-out days when my brain just needs to kick into automatic mode. Thanks for the lovely words. Yep, streusel is always a winner :) x

  23. Such a nice treat—you’ve found yourself a foodie pen pal! This pumpkin cake looks heavenly, so full of deliciousness. Pumpkin is one of my favorite fall things. I haven’t made enough with it yet, so I look forward to more pumpkin recipes from you. Some of my favorite pumpkin recipes that keep things on the healthier side (unlike many pumpkin recipes for some reason) are pumpkin oatmeal and pumpkin chili.

    • Thanks so much lovely. Yep, pen pals indeed! It made me realize how infrequently I go to the post office these days; I don’t think I had sent a package in years. I think that pumpkin is quickly gaining favour with me. I loved every bite of this cake, I had no idea that sweet pumpkin things would be so delicious. Pumpkin chili sounds delicious! Is the recipe on your blog? I am going to check it out quick smart (I am a chilli fiend!) xx

      • No, I don’t have a recipe up for it yet, but it is one of my fall goals to make some and write about it. I do have a pumpkin oatmeal recipe though. It was one of my very first posts.

  24. It is great to share packagaes with each other! I also did that a few years ago with a friend from Vancouver, Canada! We exchanged gifts all about 100 Euro. It was fun, fun, fun! I can relate too!

    I made your fabulous & attractive huge pumpkin cake & loved the streusel topping too! MMMMMM!!!! It was amazing, really delish! xxx

    • Aw yay, you made it!!! So glad that it worked out Sophie, wish I could’ve been there to bake and have a cuppa with you too! Care packages are so awesome, aren’t they? It’s a way to try things from different countries whilst building friendships too. Thanks for the lovely comment, for letting me know how your cake turned out and for being a beautiful friend. Hugs! xx

  25. There is nothing I can say that hasn’t already been said in previous comments so I will just have to double up :) ! That cake looks so dense, moist and dripping with maple syrup – stop it now! I’ve died and gone to cake heaven! Can you believe it that its almost impossible to get pumpkins where I live and when they are available they are so ridiculously expensive (about $10 for a small, past it’s best, one). You’ve got me thinking though and I’m thinking of putting my own spin on this cake (as I’m want to do) and give it a go with substituting pumpkin for quince. Will let you know how it turns out and in the meantime just get in my imaginary slice of pumpkin streusel cake whilst visiting this post! :) x

    • Wow, that sounds fascinating! A spiced quince cake… I can imagine how well the spices would work with the gorgeous rosy quince flesh. I’m fascinated, defintiely post a photo once you try it lovely!! I can’t believe it’s so expensive to get pumpkin where you are. It’s cheap as chips here, as you know. Wish I could send you a slice, or even better, actually eat a piece with you (accompanied by a good cup of coffee). Cannot wait to hear how your quince cake goes!!! xx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Cashew Kitchen

vibrant food. quiet soul. wild at heart.

Brooklyn Homemaker

modern classic recipes, story telling, and a little bit of history. Oh yeah, and schnauzers.

better than a bought one

as homemade should be

My Sweet Precision

Where flour, butter, and sugar collide


Perth Food Blog | Restaurant Reviews | Food & Travel Blog | Gluten Free

The Veggy Side Of Me

Deliciousy Green...

%d bloggers like this: