Hi everyone! Brandy here from Nutmeg Nanny. Faith and I are so excited that Fall is finally upon us! We are also excited to announce the start of another ATTYC event – Halloween. This is such a fun and delicious time of the year. We cannot wait to see what culinary wonders all of you cook up 🙂 Here is the posting schedule:
Sunday (Oct. 3): Brandy announces event and posts recipe
Sunday (Oct. 10): Faith posts recipe
Sunday (Oct. 17): Faith posts recipe
Sunday (Oct. 24): Brandy posts recipe and announces MckLinky opening and recipe submissions
Wednesday (Oct. 27): MckLinky closes at 9PM EST
Thursday (Oct.28): Brandy posts round-up and winner
As always, Faith and I will try to post other Halloween inspired dishes on our personal blogs. Also remember that you can submit as many recipes as you want that feel inspired by Halloween. See here for complete rules on participating. Don’t forget there will be a great prize for the winner 🙂 Scroll down to see what it is!
Now, onto the cake 🙂 Have you ever had something that you loved so much but can barely find the words to fully describe it’s awesomeness? That is how I feel about this cake. It has a delicious pumpkin cake bottom and is then covered with massive amounts of crumbly sweet topping. I originally found this recipe on the blog Not So Humble Pie and took her advice when she told me to triple the amount of topping. It was surly wise advice. That topping was amazing. I only wish I had some of this cake to eat right now…sadly it is all gone 😦 However the good news is that I’m stocked up on pumpkin and can make it again! You should try it too 🙂
Pumpkin Coffee Cake:
1/2 cup butter, softened
1 1/2 cups sugar
15 oz can pumpkin
3 large eggs
2 1/2 cups flour
2 teaspoons baking powder
1 tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
Streusel Topping: (I tripled this)
1/4 cup flour
1/4 cup sugar
1/4 cup light brown sugar, packed
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/3 cup walnuts, chopped
Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature.
(For two round cakes: coat two 8-inch rounds with non-stick spray and place a circle of parchment in the bottom. Divide the batter between the two pans, top with the streusel (x3) and bake for approximately 35 minutes, until a toothpick comes out clean.)
Not So Humble Brown Butter Icing:
1 1/2 tablespoons unsalted butter
1 1/2 cups of powdered sugar
In a small saucepan, heat the butter over medium low heat until fragrant and the butter solids are golden brown. Pour the butter into the sugar and combine with a whisk. Continue to mix, adding one tablespoon of milk at a time until you have a pourable icing.
Drizzle over the cooled cake, then abandon all dignity and begin stuffing chunks of it into your mouth.
Source: Not So Humble Pie
Now onto the prize! The winner of this months event will win Premium Bourbon Madagascar Vanilla Beans! Who wouldn’t want a few extra beans for their kitchen? They add awesome flavor to just about any baked good…yum!
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