I have tried my best not to complain about the weather at all and just remember that I always want the heat when I have car duty in January. But I’m sooooo ready for fall! My nephew plays football so I love putting on a sweatshirt, getting a coffee and going to his games. I love the colors of fall. Halloween and Thanksgiving are my favorite holidays. Fall just makes me happy! So today I’m sharing one of my new favorite fall treats.
My mom actually requested this cake few her birthday cake. She is obviously ready for fall too. My sweet friend Jessica made this for another friend’s baby shower a few years ago. I was always so anti pumpkin. I never like it even though I’m pretty sure I can’t remember trying it at all. Well Jessica made this pumpkin cake for Tiffany’s shower and I thought that I would hurt her feelings if I didn’t at least try it. She had worked so hard on it I at least owed it to her to try it. Well that ended up being a mistake because not only did I try it but I fell in love with it. I don’t think that she got to take any leftovers home with her that evening after the shower. Last fall I called Jessica for the recipe and she happily shared. I took it everywhere I went last year. It looks like a lot (there are a bunch of ingredients) but I promise it is so easy to make and will wow people who like pumpkin. ;-)
Pumpkin Spice Cake
15 tablespoons of unsalted butter at room temperature
3 cups of all-purpose flour
2 ¼ teaspoon of cinnamon
¾ teaspoon of nutmeg
¾ teaspoon of ground all spice
3 cups of sugar
3 large eggs
1 1/8 teaspoon of salt
1 1/8 teaspoon of baking powder
1 1/8 teaspoon of baking soda
1 ½ cups of canned pumpkin *See note below
¾ cup of warm milk
*Pumpkin note – When I tasted this recipe for the first time at a friend’s baby shower I fell in love it with. She had accidentally bought Libby’s Pumpkin Pie mix instead of canned pumpkin. I liked it so much that I accidentally add those extra calories every time I make the cake.
*Another pumpkin note – pumpkin is not the easiest thing to find in August. So you may have to wait until closer to fall to make.
1. Preheat oven to 350*
2. Spray a bunt pan with non-stick spray. I mean really coat it. I’ve made this cake several times and I still haven’t been able to make it pretty when I take the cake out of the pan. I even break out Crisco for this, which I never use. You want it slick!!
3. Sift the dry ingredients together except for the sugar and set aside.
4. Beat butter and sugar with a mixer until it’s fluffy.
5. Add eggs one at a time on low.
6. Mix pumpkin and warm milk.
7. Add the pumpkin mixture to the butter mixture. Beat on low until it’s combined.
8. Add the remaining flour mixture and beat on low.
9. Pour into pan.
10. Back for 1 hour and 15 minutes.
White Chocolate Ganache
¼ cup of white chocolate chip morsels.
2 tablespoons of heavy cream
1. Melt chocolate with a double boiler. I don’t have a double boiling pan so I take a pan and put some water in it, just a little bit then place a glass bowl on top of the pan to melt my chocolate. Works for me!
2. Whisk in heavy cream until fluffy.
3. Drizzle of slightly cooked cake.
I pretty much do the ganache different every time I make the cake. I start out with those measurements as my base but then it’s too thick so I add more cream. It still tastes good and looks pretty on the cake. I definitely remember Jessica’s being thinner on her. It was almost like a thin coating where mine is like a thicker icing. Either way, enjoy! Here is a picture of my make-shift double boiler.
Happy fall,
Meghan
Yummy, yes this is a very good treat.
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