As the leaves turn golden and the air grows crisp, there’s nothing quite like the comforting aroma of baked goods filling the kitchen. My Autumn Pumpkin-Orange Cake, with its crumbly topping, brings together luscious pumpkin puree and bright orange juice, making it the centerpiece of any cozy gathering. This delightful dessert not only celebrates the magic of seasonal flavors but is also a breeze to whip up—perfect for the busy home-chef looking to impress. Plus, with easy adjustments for sweetness, you can tailor it to your family’s tastes or even go gluten-free with a simple flour swap. Are you ready to embrace the flavors of fall and create a warm centerpiece for your next get-together?
Why is this Pumpkin-Orange Cake irresistible?
Cozy, Seasonal Flavor: The blend of warm spices and zesty orange captures the essence of autumn, filling your home with delightful aromas.
Easy to Make: With straightforward steps, even novice bakers can master this recipe!
Customizable Delight: Adjust the sweetness to suit your preferences or swap in gluten-free flour for a dietary-friendly treat.
Perfect for Gatherings: This cake serves as an inviting centerpiece for any gathering, pairing beautifully with a hot cup of coffee or tea.
Deliciously Versatile: Fancy a twist? Try adding pecans to the streusel or substituting with sweet potato for a unique flavor adventure!
Bake this wonderful Pumpkin-Orange Cake and impress your guests or simply enjoy a cozy afternoon at home! Don’t forget to check out my recipes for Chai Cake Decadent or White Chocolate Cake for more sweet inspiration!
Pumpkin-Orange Cake Ingredients
• Embrace the aromas of fall with this delightful combination of flavors!
For the Crust
- Flour – The foundation for your cake; substitute with gluten-free flour for a gluten-free option.
- Sugar – Sweetens the crust; adjust to taste based on your preferred sweetness.
- Baking Powder – Ensures the cake rises; make sure it’s fresh for best results.
- Vanilla – Adds depth to the flavor; use pure vanilla extract for an aromatic touch.
- Salt – Balances the sweetness; a pinch is crucial for enhancing flavor depth.
- Cold Butter – Creates a flaky texture; vegan butter works well for a dairy-free version.
- Egg Yolk – Binds the crust ingredients; there’s no need for a substitute here.
For the Filling
- Hokkaido Pumpkin – The star ingredient; roasted and pureed, it brings warmth and comfort. Substitute with butternut squash for a different flavor twist.
- Fresh Orange Juice – Adds moisture and zest; bottled juice can be used if fresh isn’t available, but fresh is preferred for flavor.
- Potato Starch – Thickens the filling; cornstarch is a suitable alternative if needed.
- Cinnamon, Cardamom, Anise – A blend of spices that amplify the autumn essence; feel free to adjust or substitute based on your taste.
For the Topping
- Powdered Sugar – A lovely finish for serving; optional but adds a sweet touch when dusted over the cake.
Get ready to bake this delightful Pumpkin-Orange Cake that’s perfect for fall gatherings, and don’t forget to share the love with family and friends!
Step‑by‑Step Instructions for Pumpkin-orange cake
Step 1: Preheat the Oven
Start by preheating your oven to 180 °C (356 °F). This ensures that your Pumpkin-Orange Cake bakes evenly from the moment it goes in. While the oven heats, gather your ingredients and equipment, including a springform pan and baking paper to line the base.
Step 2: Roast the Pumpkin
Cut the Hokkaido pumpkin into small pieces and arrange them on a baking tray. Roast the pumpkin in your preheated oven for about 40 minutes, or until it is soft and easily pierced with a fork. Once done, remove it from the oven and let it cool completely before mashing it into a smooth puree.
Step 3: Prepare the Crust
Line the bottom of your springform pan with baking paper. In a mixing bowl, combine flour, sugar, baking powder, vanilla, and salt. Use a whisk to incorporate the ingredients well. Next, cut in cold butter using a pastry blender until the mixture resembles coarse crumbs, and reserve one-third for the streusel topping.
Step 4: Form the Dough
Integrate the egg yolk into the remaining dough mixture to create a soft, cohesive dough. Transfer this dough into the lined springform pan, pressing it firmly into the bottom and up the sides to form a thick rim. Prick the bottom with a fork and place it in the refrigerator to chill while working on the filling.
Step 5: Make the Pumpkin Filling
With the cooled pumpkin, mash it into a smooth puree and combine it in a mixing bowl with fresh orange juice and potato starch. Stir in sugar and your selected spices like cinnamon, cardamom, and anise; this will give your Pumpkin-Orange Cake its warm autumn flavor. Mix well until the filling is uniform and well-combined.
Step 6: Assemble the Cake
Pour the pumpkin filling into the chilled crust, smoothing the top with a spatula for an even finish. Sprinkle the reserved crumbly mixture generously over the filling to create a crunchy streusel topping. This will add a delightful texture contrast to your Pumpkin-Orange Cake.
Step 7: Bake the Cake
Carefully place the assembled cake in the oven and bake for about 40 minutes. The cake is ready when the filling is set and a toothpick inserted in the center comes out clean. Enjoy the wonderful aroma filling your kitchen as the cake bakes to golden perfection.
Step 8: Cool and Serve
Once baked, allow the Pumpkin-Orange Cake to cool in the pan for about 15 minutes before transferring it to a wire rack. Let it cool completely before dusting with powdered sugar for a sweet finish. Slice and serve this delightful cake warm, paired with coffee or tea, for a perfect autumn treat.
How to Store and Freeze Pumpkin-Orange Cake
Room Temperature: Store your pumpkin-orange cake at room temperature for up to 2 days, covering it with a kitchen towel to keep it fresh.
Fridge: To extend freshness, keep the cake covered in the refrigerator for up to 3 days. Place it in an airtight container to prevent drying out.
Freezer: For longer storage, freeze the cake wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. Thaw in the fridge overnight before serving.
Reheating: If you prefer your pumpkin-orange cake warm, gently reheat individual slices in the microwave for 15-20 seconds, or enjoy it at room temperature for a lovely flavor experience.
Make Ahead Options
These Pumpkin-Orange Cake preparations are perfect for busy home cooks looking to save time! You can roast the pumpkin and prepare the crust up to 24 hours in advance. Simply roast the pumpkin, let it cool, and store it in an airtight container in the refrigerator. Prepare the crust, line your springform pan, and keep it chilled until you’re ready to assemble. When it’s time to bake, mix the pumpkin puree with orange juice and spices (it can sit in the fridge for up to 3 days), then pour it into the prepared crust and sprinkle the streusel on top before baking. This way, you’ll enjoy a freshly baked Pumpkin-Orange Cake with minimal effort on the day of serving—just as delightful as if made fresh!
Expert Tips for Pumpkin-Orange Cake
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Proper Dough Handling: Don’t overwork the dough when making the crust; this keeps it flaky and tender. Gentle mixing is key!
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Fresh Juice Matters: Using fresh orange juice enhances the flavor significantly. Opt for fresh over bottled when possible for the best taste.
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Adjust to Preference: Sweetness can vary with the pumpkin’s ripeness, so taste your filling before adding all the sugar. Personalize your pumpkin-orange cake just right!
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Check for Lumps: Ensure the pumpkin is thoroughly mashed into a smooth puree to prevent any lumps in your filling.
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Streusel Variation: Consider mixing in some nuts, like pecans, into the streusel for an added textural surprise that complements the pumpkin flavor beautifully.
What to Serve with Autumn Pumpkin-Orange Cake
This autumn-inspired cake is not just a treat on its own; it pairs beautifully with other comforting flavors and textures to create a cozy dining experience.
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Creamy Mashed Potatoes: Their buttery richness complements the cake’s sweetness, making for a heartwarming combination.
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Spiced Chai Tea: The warm, aromatic spices in chai echo those found in the cake, enhancing its seasonal charm and creating a cozy vibe.
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Maple Glazed Carrots: Their natural sweetness and slight crunch add a lovely contrast to the moist cake while infusing your meal with fall flavors.
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Cranberry Sauce: Tangy and sweet, this adds a burst of flavor that cuts through the richness of the cake, refreshing the palate.
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Roasted Brussels Sprouts: Their crispy exterior and slight bitterness balance the dessert’s sweetness, creating a harmonious blend of tastes.
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Vanilla Ice Cream: A scoop of creamy ice cream melts over the warm cake, promising a decadent experience that is simply irresistible.
Enhance your fall gatherings by serving the pumpkin-orange cake alongside these delightful pairings, inviting warmth and joy to every bite!
Pumpkin-Orange Cake Variations & Substitutions
Feel free to explore your creativity with this recipe; it’s all about making it your own!
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to enjoy this seasonal delight without worry.
- Dairy-Free: Replace cold butter with unsalted vegan butter for a deliciously dairy-free version that everyone can enjoy.
- Sweetness Balance: Adjust sugar levels based on the sweetness of your pumpkin or your personal preference—make it as sweet as you like!
- Nutty Texture: Add chopped pecans or walnuts into the streusel topping for a delightful crunch that complements the creamy filling beautifully.
- Alternative Fruit: Swap out fresh orange juice for lemon or even apple cider to give a different citrus twist that still celebrates the season.
- Spice it Up: Spice lovers can throw in nutmeg or ginger to elevate the flavor profile; these spices pair wonderfully with pumpkin!
- Vegan Twist: To make it fully vegan, swap the egg yolk with a flaxseed egg by mixing one tablespoon of ground flaxseed with two and a half tablespoons of water.
- Topping Variation: Instead of powdered sugar, drizzle with maple syrup or a caramel sauce for an indulgent finish that feels extra special.
Enjoy making this Pumpkin-Orange Cake uniquely yours, and for more fall dessert ideas, check out my recipes for Ube Mochi Cake and Banana Split Cake!
Pumpkin-Orange Cake Recipe FAQs
How do I choose the right pumpkin for my cake?
Absolutely! Look for Hokkaido pumpkins that feel firm and have a vibrant color. Avoid any with dark spots or soft spots, as they may be overripe. You can also use butternut squash for a similar taste and texture, making it a versatile option for your pumpkin-orange cake!
What is the best way to store leftovers?
Very! For optimal freshness, cover your pumpkin-orange cake with a kitchen towel and store it at room temperature for up to 2 days. If you want to keep it for longer, transfer to the fridge in an airtight container, where it will stay fresh for up to 3 days. Just remember to allow the cake to cool completely first to retain its moisture.
Can I freeze the pumpkin-orange cake?
Absolutely! To freeze, wrap your cooled cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight. This way, you can savor the flavors of fall any time of the year!
What should I do if my batter is lumpy?
Oh no! If your pumpkin puree has lumps, use a smooth, flat-bottomed tool like a fork or potato masher to mash it into a fine consistency. If stubborn lumps remain, consider blending it briefly using an immersion blender until smooth. This ensures your pumpkin-orange cake has a lovely smooth filling without any surprises!
Is this pumpkin-orange cake safe for a gluten-free diet?
Very! You can substitute the all-purpose flour with a gluten-free flour blend. I recommend using one that includes xanthan gum, as it helps mimic the texture of traditional flour. Just follow the instructions on the gluten-free flour package for the best results. Your family and friends won’t even notice the difference!
What can I use instead of egg yolk in the crust?
While the egg yolk helps bind the crust, you can replace it with a flaxseed egg for a vegan option. To make a flaxseed egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, allow it to sit for about 5 minutes until it thickens, and then add it to your dough mixture. This keeps your pumpkin-orange cake delicious and accommodating for different dietary needs.
Irresistible Pumpkin-Orange Cake: A Cozy Fall Delight
Ingredients
Equipment
Method
- Preheat your oven to 180 °C (356 °F). Gather ingredients and equipment, including a springform pan and baking paper.
- Cut the Hokkaido pumpkin into small pieces and arrange them on a baking tray. Roast for about 40 minutes until soft.
- Line the bottom of your springform pan with baking paper. In a bowl, combine flour, sugar, baking powder, vanilla, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- Integrate the egg yolk into the remaining dough mixture to create a cohesive dough. Press firmly into the lined pan and refrigerate.
- Mash the cooled pumpkin into a puree. Combine it in a bowl with fresh orange juice and potato starch. Stir in sugar and spices until well-combined.
- Pour the filling into the chilled crust and sprinkle the reserved crumbly mixture over it for the streusel topping.
- Bake for about 40 minutes or until the filling is set and a toothpick comes out clean.
- Cool in the pan for about 15 minutes before transferring to a wire rack. Dust with powdered sugar before serving.
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