SPICY PUMPKIN APPLE PIE CAKE
with brown sugar icing

113 grams butter, softened
1 cup brown sugar, packed
2 eggs
1/2 cup vanilla yoghurt
3/4 cup cooked, mashed pumpkin
1 1/2 cups self raising flour
1 heaped teaspoon ground ginger
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon mixed spice
1/2 teaspoon salt
1/2 teaspoon bicarb soda
1 large can (770 grams) pie apples, drained

preheat oven to 180c. grease and line bottom of 22 cm springform tin.

with an electric mixer, beat butter, sugar and eggs till well combined.

beat in yoghurt and pumpkin.

fold in flour, ginger, cinnamon, nutmeg, mixed spice, salt and bicarb soda.

place 2/3 of mix in bottom of tin.

spread pie apples evenly across mix.

cover apple with rest of mix.

cook for approx. 45 - 50 mins until a skewer comes out clean.

cool for 1/2 hour then ice.

eat while warm with cream, if desired.

ICING

70 grams butter
1/2 cup brown sugar, packed
1/4 teaspoon salt
3 tablespoons milk
1 1/2 cups icing sugar.

in a small pot, melt butter.

add brown sugar, stirring till dissolved.

add milk, bring to boil stirring.

remove from heat and pour into a mixing bowl.

let cool for 10 minutes.

stir in icing sugar.

quickly ice cake before icing sets.