November 18, 2014 § Leave a comment
Once you start baking with pumpkin this time of year, it seems you can’t stop! Every recipe beckons with its mix of spices, pumkin, and wonderful fall flavors! And your kitchen smells like heaven! This Dark Chocolate and Pumpkin Swirl Cake from Better Homes and Gardens, November 2014 is yet again a home run on a Sunday afternoon with a cup of coffee! Enjoy!
Nonstick cooking spray
1 3/4 cups all-purpose flour
2 teaspoons Pumpkin Pie Spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups granulated sugar
1/2 cup unsalted butter, melted
1/2 cup buttermilk
2 teaspoons vanilla
1 cup canned pumpkin
3 ounces dark chocolate, melted
2 tablespoons unsweetened cocoa powder
1 1/2 cups powdered sugar
1 teaspoon finely shredded orange peel
2 tablespoons milk or orange juice
Preheat oven to 350 degrees F. Coat a 9×5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside.
In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; stir to combine.
Add the two batters to the loaf pan, alternating between pumpkin and chocolate. (Oops, we forgot to do that, hence the lack of “marble effect” but it still looks pretty and it IS delicious!!) Using a table knife, swirl through the batter. Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.
In a small bowl stir together the powdered sugar, half of the orange peel, and enough of the orange juice to make of drizzling consistency. Spoon over cooled loaf. Top with remaining orange peel. (We usually skip the glaze but it’s always a nice decorative addition.)
November 15, 2014 § Leave a comment
SWEETTABLESCAPES was recently asked to bake an Upside Down Pineapple cake for a special birthday. The guest of honor wanted his favorite childhood cake to celebrate with!
We are glad to report that it “tasted like his grandmother’s” ! Mission accomplished.
If you want a beautiful looking cake, this certainly works, with the added benefit of a fairly easy preparation. It was not my grandmother’s recipe but still came from a reliable source (Martha Stewart) and we truly recommend this cake for all pineapple lovers out there.
- 1 1/3 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 3/4 cup milk
- 1 teaspoon vanilla
- 1 egg
- Grated rind from 1 lime
- 1 tablespoon fresh lime juice
- 1/4 cup butter (1/2 stick)
- 1/2 cup dark brown sugar
- 1 fresh, ripe pineapple, sliced, or one 20-ounce can pineapple slices
- 15 pecans
- Preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, sift together the flour, sugar, baking powder, and salt. Add the oil and milk to the bowl and beat for 1 minute. Add the vanilla, egg, lime rind, and lime juice, blending just until well combined.
- In a cast-iron skillet over medium heat, melt the butter. Remove from the heat and sprinkle the brown sugar around the skillet. Arrange the pineapple slices and pecans on top. Pour the batter evenly over the top and bake for 45 minutes.
- Remove from the oven and cool the cake in the pan for 5 minutes. Turn the cake out onto a circular platter.