Rachael Coyle’s Pumpkin & Marmalade Cake
After running the pastry programs at the popular French spots Le Pichet and Cafe Presse, Rachael Coyle struck out on her own and opened Coyle’s Bakeshop in Seattle’s Greenwood neighborhood. Because of delicious creations like this cake, lines were out the door.
6 tablespoons (3 ounces) unsalted butter, at room temperature
1 cup (7 ounces) granulated sugar
1 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
1/3 cup (3 1/2 ounces) thick-cut orange marmalade
1 cup (8 ounces) pumpkin puree
1 3/4 cup (8 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup milk
Pumpkin seeds for garnish (optional)
Preheat oven to 350 degrees. Butter and flour a standard loaf tin.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and ginger.
In the bowl of a stand mixer fitted with the paddle attachment, or by hand, cream together the butter, sugar and salt until light and fluffy. Add the eggs one at a time and beat well after each addition until fully incorporated. Add the vanilla and the marmalade, beat until incorporated, then add the pumpkin puree. (At this point, it’s normal for the mixture to look somewhat curdled.)
Add approximately half of the dry ingredients and fold until they are almost completely blended, follow with the milk, and finish with the remainder of the dry ingredients. Fold the mixture one last time with a rubber spatula to make sure everything is well blended, but do not mix any more than necessary.