Easy Pumpkin Cake

Ingredients

• 2 large eggs
• 250 g (1 1/2 cups) sugar
• 115 g (1/2 cup) unsalted butter (melted)
• 425 g (15oz) can solid-pack pumpkin
• 320 g (2 1/2 cups) flour (plain / all purpose)
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp pumpkin spice
• 115 g (1/2 cup) unsalted butter
• 100 g (1/2 cup) light brown sugar
• 1 tsp vanilla paste or extract
• 1/4 tsp salt
• 2 tbsp yoghurt or heavy cream
• 230 g (8oz) cream cheese
• 100 g (1/2 cup) light brown sugar
• 1 tsp pumpkin spice

Instructions

1. 1

   Preheat the oven to 180C (350F). Spray a 23cm/9in springform cake tin with cake release and line the bottom with baking paper.

2. 2

   Mix the eggs, sugar, melted butter and pumpkin together in a big bowl.

3. 3

   Add the flour, soda, pumpkin spice and salt and use a balloon whisk to mix everything together until smooth.

4. 4

   Pour the batter into the prepared cake tin and smooth.

5. 5

   Bake for 45-50 minutes, covering the cake with foil if it is browning too much. The cake is ready when a skewer insterten in the centre comes out clean and the cake is coming away from the sides of the tin.

6. 6

   Cool for 10 minutes in the tin then transfer to a wire rack to cool completely.

7. 7

   Prepare the toffee sauce. Put the butter andsugar in a small saucepan and whisk together over medium heat until the butter is completely melted and sugar has dissolved.

8. 8

   Add the yoghurt or cream (take care as the toffee might sputter), vanilla and salt and boil for one minute. Leave to cool slightly.

9. 9

   Beat the cream cheese, brown sugar and spice together using a hand or stand mixer until smooth.

10. 10

    Spread the frosting over the cake and drizzle with the toffee sauce.