Pumpkin Spiced Bundt Cake

So my recent baking spree continues.  And this time I’m leaning into an uber moist and scrumptious (truly, truly) Pumpkin Spiced Bundt Cake.  Honestly speaking, if calories and such were simply a figment of the imagination, I’d be baking around the clock.  Because…dessert! :)  But alas, reality bites at times, so I try to do myself the favor of not having too many sweet, homemade delicacies on hand.

 

Still, the desire to bake (for the first time this year, I realized) a pound cake in my beautiful bundt pan outweighed any aforementioned caution. ;)  And last Sunday made way for joyous moments dedicated to baking (and relishing) this delicious confection.

 

 

While I take my pumpkin spice indulgences on the lighter side, the pumpkin helps to make this one of the moistest cakes you’ll ever taste, with a gorgeous color, to boot, and coupled with the warm, flavor-full spices, it goes down nice and easy, bite after bite after bite.  And maybe a little too easily in my case; but hey, we have to take our pleasures as they come, no?

 

 

So not one to keep a great thing (especially a great recipe) to myself, I’m sharing this in time for your very own baking indulgence to celebrate Fall, the holidays, or simply continuing to survive the “wonder” that is 2020.  No matter the reason, you’ll be so glad you baked this cake.  And you’ll be overwhelmed with….

 

Happy Eating!

 

Pumpkin Spiced Bundt Cake

 

Ingredients:

3 cups all-purpose flour

2 ¼ cups of sugar

1 can (15 oz.) pumpkin

3 eggs, room temperature

2 teaspoons baking soda

1 cup canola oil

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon pumpkin pie spice

¼ teaspoon ground nutmeg

1 teaspoon vanilla extract

Confectioner’s sugar

 

Method:

Preheat oven to 350° F.

 

Grease cake pan liberally (I used cooking spray) and set aside.

 

In a medium bowl, whisk together flour, salt, baking soda, and spices.  Set aside.

 

In a stand-mixer, combine the sugar and oil until well blended (2-3 minutes).  Blend in eggs one at a time, incorporating each fully, before adding the next.  Add in vanilla and blend further.  Add in flour mixture, alternating in batches with the pumpkin until all ingredients are blended in.

 

Pour batter into prepared cake pan and bake in heated oven for 60-65 minutes, or until a cake tester inserted in the center comes out clean, with no crumbs.

 

Let the cake rest and cool for 10-15 minutes before inverting onto a plate or wire rack.  Dust (I used a small mesh strainer) the cake with as much confectioner’s sugar as desired—and enjoy!

Pumpkin Spiced Pancakes

November rolled in with somewhat of a vengeance last weekend.  The undeniable beauty of the Fall season was accented with a drop in temps--and a blustery wind chill.  The sudden change in weather staged the perfect scene for comforting and homey fare--the food that dreams are made of.

Homemade pancakes seemed like just the thing to satisfy my hankering for an indulgent, warm and cozy bite.  But the addition of pumpkin and spices made them all the warmer, cozier and more scrumptious.  I was already dreaming of these fluffy morsels before church on Sunday, so I saved room and went all in for a late afternoon brunch.  They were so, so good--only made (slightly) yummier by a pour of maple syrup and a dusting of powdered sugar.   Best of all, they were a breeze to whip up.  

So if you're looking to make your mornings, afternoons, or evenings, more delicious, you'll want these pancakes in your repertoire.  

Happy Eating!

Pumpkin Spiced Pancakes
Recipe courtesy of Martha Stewart (My only tweak was adding a splash of vanilla extract.)

Ingredients:
1 1/4 cups all-purpose flour 
2 tablespoons sugar
2 teaspoons baking powder 
1/2 teaspoon each cinnamon, ground ginger, and salt 
1/8 teaspoon nutmeg 
Pinch of ground cloves
1 cup milk 
6 tablespoons canned pumpkin puree 
2 tablespoons melted butter 
Splash of vanilla extract
1 egg 

Method:
Whisk the flour, sugar, baking powder, spices and salt together in a bowl.  In a separate bowl, stir together the milk, puree, butter, extract and egg.  Pour the wet mixture into the dry ingredients and whisk together until just combined (don't overmix) to form the batter.  

Melt butter over medium heat in a large skillet or griddle.  Measure 1/4 cup of batter for each pancake and cook on each side for about 1-2 minutes.  Serve and enjoy!

  

Pumpkin Maple Bread Pudding with Toffee Sauce

It seems everything, everywhere in the food stratosphere right now is about pumpkin.  Pumpkin has long been considered a star ingredient for Fall and holiday fare...and I recently decided it was high time that I join in on the fun.

Bucking the traditional pumpkin pie, I still wanted the flavors--the warmth, spice, and homey goodness--that have made it a perennial favorite.  From there my aspirations turned to coming up with a knockout version of pumpkin bread pudding that couldn't be resisted--or forgotten.  Combining pumpkin, maple and a host of "it must be the holidays already" spices, it was a treat in the making, with the usual ease that I love when making bread pudding.

And although this sugar-n-spice confection needs no further handling to enjoy, I couldn't resist finishing it with a generous drizzle of homemade, buttery toffee sauce.  

So when you're ready for decadent, perfect for breakfast, brunch, dessert--and all-around indulgent--noshing, this recipe is one you'll want in your arsenal.

Happy Eating!

Pumpkin Maple Bread Pudding  

Ingredients:

1 lb. baguette cut into 1-inch cubes
4 cups half-n-half
3 large eggs, lightly beaten
1 can (15 oz.) pumpkin puree
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon pumpkin pie spice
½ teaspoon ground nutmeg

¼ teaspoon ground clove
1 cup light brown sugar
¼ cup maple syrup
1 teaspoon vanilla extract
Unsalted butter

Method: 
Preheat oven to 350 degrees F.  Butter a 9x13 baking dish and set aside.

Place bread cubes in a large bowl.  In a separate bowl combine the remaining ingredients (except for the butter, which is used above) and whisk to combine well.  Pour the custard mixture over the bread and allow the bread to soak in the mixture for 10-15 minutes.

Pour the bread and custard into the baking dish and bake until set, approximately 45-50 minutes.  Remove from the oven and place on a wire rack to cool.  Serve warm or at room temperature with toffee sauce (recipe to follow) and enjoy.

Toffee Sauce    
Ingredients: 
1 stick of unsalted butter
½ cup heavy cream
½ cup dark brown sugar 
½ teaspoon vanilla extract
¼ teaspoon salt 

Method: 
Heat ingredients in a medium saucepan over low heat, stirring occasionally, until the sugar is dissolved.  Increase the heat to a medium heat and allow to simmer until the sauce thickens, about 10 minutes, stirring frequently.