Since my last post, I've had a disastrous attempt at a honey and spice cake, which ended up with the cake in the dustbin and me buying (!!) cake from the supermarket. It was a Lemon and Ginger cake - I stuck to the October 'spice' theme - and a very nice cake, but expensive for it's size. Not a very good start to National Baking Week! Anyway, while I was idly scanning the cookery ingredients shelf in the supermarket, I spotted the seasonal appearance of tins of pumpkin purée. No-one here likes pumpkin pie, but I have made pumpkin swirl brownies in the past, which were very successful. So into the basket went a tin of pumpkin - and home I went, to look for a recipe combining pumpkin and spices, and using oil instead of butter.
nicest looking recipe used maple flavouring, which I've never seen on sale - maple syrup just wouldn't give enough flavour in such small quantities. Time to ditch the maple syrup idea, and proceed on the well known baking fact that there's nothing that can't be improved by adding chocolate! So I kept the basic recipe for Pumpkin-Maple Coffee Cake, but left out the maple flavour; I added the zest of an orange to the cake batter and 75g very finely chopped 85% chocolate to the central layer of sugar and cinnamon. I also used natural yogurt instead of buttermilk, because I didn't want to wait until I could shop again, and yogurt is always in the fridge
Now I have to look for a recipe using no more than 275g pumpkin purée, to use up what was left from the tin I opened.