I was writing down potential recipes for the future, and after a few minutes realized that they were all orange--pumpkin cake, sweet potatoes, carrot cake cupcakes, baked squash. I guess that's what happens when the seasons change! You got tons of grilled recipes in May and June, and now we'll slowly be making the transition to harvest-themed meals.
This pumpkin cake is like a mix between pumpkin pie and cake, really. It's got a cakey texture, but it's still very moist. It also has a light flavor of pie spices--cinnamon, ginger, nutmeg, and cloves--that you could omit to enhance the pure pumpkin flavor, or increase to make more spicy and harvest-y.
A friend recently asked the best way to crack eggs, to keep from getting bits of shell in your batter. I like to crack once, hard, and use a sharp edge, like the edge of the counter or a lip of the bowl. A clean crack has fewer fragments that might find their way into your egg. It also helps to crack first into a small bowl. That way, you're chasing the shell in a small space, rather than a large mixing bowl that might already have other ingredients in it.
The Kid told me that it was "y'orange". That's her made-up color--something between yellow and orange. Our cat is also y'orange.
If this doesn't look like fall in a bowl, I don't know what does.
Bake the cake at 350F for 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean.
While the cake cools (and you want it to be very cool when you frost it), you can make, what else, the frosting.
I used both cream cheese and butter. If you wanted it to be more cream cheese-y, I'd replace half of the butter with one of those little 4-oz squares of cream cheese.
I also like to let them come to room temperature in the bowl I'm going to be beating them in. That way, they come out of the packages clean and I'm not scraping tinfoil or waxed paper to get all of it.
I thought that was a large square. Until Mr. Kim Chee cut himself a slice twice that big.
If you're looking for a fall-festive, spicy-but-not-too-spicy, moist but cakey cake, try Fall-Is-Coming Pumpkin Cake!
Recipe: Fall-Is-Coming Pumpkin Cake
1 c. brown sugar
1/2 c. white sugar
1 can pumpkin
1 c. oil
2 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 c. butterscotch chips
1/4 c. chopped pecans
1 package cream cheese
1 stick (1/2 c.) butter
2 1/2 c. powdered sugar
1 tsp. vanilla
Preheat oven to 350F. Grease a rectangular cake pan.
In a large bowl, combine eggs and sugars. Mix until eggs are broken up and sugars are well blended. Add pumpkin and oil. Mix well.
Add cinnamon, ginger, nutmeg, and cloves. Mix well. Gently stir in butterscotch chips and pecans until just combined. Pour batter into cake pan; bake for 30-35 minutes until toothpick inserted into the center of the cake comes out clean. Let cool completely.
In another bowl, combine cream cheese and butter; allow to come to room temperature. Add powdered sugar and beat well, until fluffy. Beat in vanilla.
Frost cooled cake with the frosting. Serve!