Tag Archives: pumpkin cake recipe

Give It Up For Pumpkin Spice Latte Cake

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The true pumpkin spice latte -- in cake form.
The true pumpkin spice latte — in cake form.

Admittedly, I’ve never understood the hoopla surrounding pumpkin spice latte season, which seems to begin earlier and earlier every year.

Then again, I am a black-coffee drinker all the way.

But put fragrant, autumnal pumpkin spices together with the full-bodied flavor of espresso plus actual bona fide pumpkin in a baked good, and I am so there.

That’s why I jumped all over this recipe for “Pumpkin Spice Latte Cake.”

This clever recipe is from “Half Baked Harvest Every Day” (Clarkson Potter) by Colorado’s Tieghan Gerard, creator of the hit blog, Half Baked Harvest.

It’s a one-pan cake imbued with cinnamon, ginger, and nutmeg. It gets plenty of richness from coconut oil.

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“Soup Nights” Part I: But First — Pumpkin Brownies with Maple Cream Cheese Frosting!

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Pumpkin spice bars with a cloud of fluffy, marshmallow-y cream cheese frosting.

Pumpkin spice bars with a cloud of fluffy, marshmallow-y cream cheese frosting.

 

Leave it to me to thumb through a soup cookbook, and end up making a dessert recipe first.

I may subscribe to the philosophy that “Life is short; eat dessert first.” But I’m usually too guilt-ridden to follow through on it.

So I did have a proper dinner beforehand, but my attention was always on what was to come.

Namely, “Pumpkin Brownies with Maple Cream Cheese Frosting.”

soupnights

It’s from the new cookbook “Soup Nights” (Rizzoli) by food writer and cooking teacher Betty Rosbottom, of which I received a review copy.

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Pumpkin Spice Mini Cakes That Are Maxi Moist

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Pumpkin and eggnog in one moist little treat.

Pumpkin and eggnog in one moist little treat.

These cute little cakes combine two of the holiday season’s most beloved ingredients: pumpkin and eggnog.

“Pumpkin Spice Minis” is from the cookbook, “Cake Simple” (Chronicle Books) by cookbook writer Christie Matheson, of which I received  a review copy.

I took the liberty of swapping out the buttermilk in the cake recipe and the milk in the glaze recipe for eggnog instead.

Eggnog’s inherent richness is even too much for me at times just gulped straight. So, I prefer baking with it instead.

Organic Valley eggnog for the holidays.

Organic Valley eggnog for the holidays.

That’s just what I did when I recently received a sample of Organic Valley eggnog. Made with organic eggs and milk, plus fair trade sugar, vanilla and nutmeg, this is a decadent tasting eggnog. A quart is $3.49 at most Whole Foods stores.

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Baked’s Pumpkin Almond Cake

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Moist pumpkin cake slathered with thick almond butter frosting.

At this time of year, we go gaga for pumpkin.

Me, included. But just not in pie.

Those of you who have read me long enough know that I love all things pumpkin — just not pie.

As a result, it’s always a challenge to find something pumpkin-y for Thanksgiving that is not the typical pie. Something special enough to serve guests. Something grand enough to be the memorable sweet finale to such a meaningful holiday that we wait for all year-long.

Thank goodness for the guys at Baked bakery in Brooklyn, who have come up with “Pumpkin Almond Cake with Almond Butter Frosting.” It’s from the newest cookbook, “Baked Elements” (Stewart, Tabori & Chang), by Matt Lewis and Renato Poliafito, who gave up their jobs in advertising to open their much-praised bakery known for its homey and ridiculously satisfying cookies, cakes and pastries.

This cookbook, their third, includes 75 recipes that highlight their 10 favorite ingredients — everything from peanut butter to malted milk powder to cheese, and of course, pumpkin.

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