Camomile Pumpkin Cake with Greek Yogurt Frosting
Cake Recipes

Classic Rewind: Camomile Pumpkin Cake

Today we’re revisiting one of our more popular posts over the years, the Camomile Pumpkin Cake with Greek Yogurt Frosting! Yum! This is a fabulous alternative to the traditional pumpkin pie for the holiday season. So let’s go over the recipe again and whip up some deliciousness…

CAMOMILE PUMPKIN CAKE WITH GREEK YOGURT FROSTING

INGREDIENTS

  1. CAKE
  2. 1 cup of sugar
  3. 3 cups of all-purpose flour
  4. 1 1/2 cups of Greek yogurt
  5. 1 cup of pumpkin purée
  6. 1 cup of almond meal
  7. 1/2 cup of butter (softened)
  8. 4 eggs
  9. 2 teaspoons of baking powder
  10. 1 teaspoon of baking soda
  11. 1/2 teaspoon of salt

 

  1. FROSTING
  2. 2 cups of Greek yogurt
  3. 1/3 cup of sugar
  4. 1/2 cup of pumpkin purée
  5. 1/4 teaspoon of vanilla extract
  6. 1/2 cup of blackberries
  7. 1/4 cup of dried camomile flowers

INSTRUCTIONS

  1. Preheat the oven to 350 degrees Fahrenheit. Grease two 9 inch round pans and set aside.
  2. In a large mixing bowl, combine the flour, almond meal, baking powder, baking soda, and salt. Mix thoroughly.
  3. In a stand mixer, mix the sugar and butter until creamy. Then add the yogurt, eggs, and pumpkin purée. Mix thoroughly.
  4. Pour the wet mixture into the large mixing bowl with the dry ingredients. Combine using a spatula until fully mixed and has a thick dough consistency.
  5. Pour the batter evenly into the two cake pans and spread.
  6. Place in the oven and cook for approximately 45 minutes. Remove from the oven and let cool.
  7. To make the frosting, combine all the ingredients (except for the blackberries and camomile) and mix thoroughly.
  8. To assemble, place the first cake on a cake stand. Spread half of the frosting on top and place most of the blackberries in this layer. Then place the second cake directly on top of the blackberries and frosting. Spread the rest of the frosting on top, sprinkle the dried camomile flowers over the surface, and garnish with the remaining blackberries. Enjoy!

 

Preheat the oven to 350 degrees Fahrenheit. Grease two 9 inch round pans and set aside. In a large mixing bowl, combine 3 cups of flour, 1 cup of almond meal, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix thoroughly.  In a stand mixer, mix 1 cup of sugar and 1/2 cup of butter until creamy. Then add 1 1/2 cups of Greek yogurt, 4 eggs, and 1 cup of pumpkin purée. Mix thoroughly.

Camomile Pumpkin Cake with Greek Yogurt FrostingCamomile Pumpkin Cake with Greek Yogurt Frosting

Pour the wet mixture into the large mixing bowl with the dry ingredients. Combine using a spatula until fully mixed and has a thick dough consistency. Pour the batter evenly into the two cake pans and spread. Place in the oven and cook for approximately 45 minutes. Remove from the oven and let cool. To make the frosting, combine 2 cups of Greek yogurt, 1/3 cup of sugar, 1/2 cup of pumpkin purée, and 1/4 teaspoon of vanilla extract and mix thoroughly.

To assemble, place the first cake on a cake stand. Spread half of the frosting on top and place 1/4 cup of blackberries in this layer. Then place the second cake directly on top of the blackberries and frosting. Spread the rest of the frosting on top, sprinkle 1/4 cup of dried camomile flowers over the surface, and garnish with blackberries. Enjoy!

Camomile Pumpkin Cake with Greek Yogurt FrostingCamomile Pumpkin Cake with Greek Yogurt FrostingCamomile Pumpkin Cake with Greek Yogurt FrostingCamomile Pumpkin Cake with Greek Yogurt Frosting

And to help you get your holiday bake-on, we’re giving away an Instant Pot LUX 3 Qt 6-in-1 Multi- Use Programmable Pressure Cooker. Enter for your chance to win below!

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Sam Temsah-Deniskin

Get a behind-the-scenes look at the whimsical life of accidental photographer, stylist, & writer, Sam. Her approachable and fun style has received critical acclaim from such media outlets as The Huffington Post, Real Simple Magazine, PopSugar, and Buzzfeed. In addition to running a successful photography & content creation business, Sam also serves as a contributing writer for Liquor.com and Scary Mommy.

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2 Comments

  1. I have some old chamomile from a tea shop I used to work at… good way to use that up!

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