Before I’m able to face the slew of holidays that are fast-approaching, I need to clear my cupboard of the ghosts of holidays past. Here, I’m talking about a freakin’ can of pumpkin pie “mix” I bought at some point last year, thinking it was straight-up pumpkin. I always think I must be losing it when I do stuff like that, but gosh, don’t those cans look so similar? That slip-up is far more understandable than the times I’ve returned from the grocery store and put my purse in the fridge!
I had to get rid of that can, because it’s been taunting me for almost a year now. I didn’t know what to do with pumpkin pie mix, though, because I have no idea how much sugar is really in there, so I turned to the expert source, none other than the Libby’s website, for a little help.
What I came away with was a great pumpkin bread recipe that promises it can be made “anyway you like it.” Hmmm…I like it with chocolate chips (I am always surprised by how good the pumpkin-chocolate combination is) and spinkled with a little spice sugar, so I don’t mind if I do. This bread may not have quite the texture you’d normally expect for pumpkin bread, but that’s because it really has very little added fat. It’s still quite moist, and kept just fine for three days, so I’d gladly trade the reduced oil for reduced guilt (and chocolate chips!).
“Anyway You Like It” Pumpkin Bread- makes one 8 x 4-inch loaf
adapted from Very Best Baking
Steph’s Note: The recipe below is half the size of the one on the website, which makes two loaves and uses a big 30 oz can of pie mix. If you’re more in the mood for mini-loaves or muffins, those variations are at the end.
1 3/4 c + 2 T all-purpose flour
1/2 c granulated sugar
1 t pumpkin pie spice
1 t baking powder
1/2 t baking soda
1/4 t salt
1/2 c stir-ins (raisins, sweetened dried cranberries, chopped dates, nuts or chocolate chips)
1 15 oz can of pumpkin pie mix (the stuff with some sugar and spices added)
1/4 cup vegetable oil
1/4 cup orange juice, apple juice, skim milk or water
1 large egg
1 to 1 1/2 T sprinkle-ons (chopped nuts, cinnamon sugar, seeds such as: poppy, sesame or sunflower, optional)
-Preheat oven to 350° F. Grease an 8 x 4-inch loaf pan.
-Combine flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl. Combine pumpkin pie mix, oil, orange juice and eggs in another large bowl. Pour pumpkin mixture into flour mixture; stir just until moistened. Fold in stir-ins. Spoon batter into prepared pan. Sprinkle with your choice of sprinkle-ons.
-Bake for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely.
for four 5 1/2 x 3 1/4-inch mini-loaf pans:
-Prepare as above. Bake for 38 to 42 minutes.
for one dozen muffin cups:
-Preheat oven to 400° F. Prepare as above. Bake for 16 to 18 minutes.
Lynne of Honey Muffin keeps the autumn recipes coming with her Double Apple Bundt pick for TWD. This is kind of a spicy sister to the Fresh Apple Cake I made a couple of weeks ago…that one was flavored with vanilla, but this one has all the classic fall spices goin’ on.
This cake is “double apple” because in addition to fresh apple, it calls for a heaping helping of apple butter. Since I didn’t have nearly enough on hand, I used unsweetened apple sauce instead. I was a little worried, since they’re not really the same consistency, but as it turned out, all was fine. I also swapped out about a quarter of the AP for whole wheat flour, which these days I find myself doing probably more often than I remember to tell you about.
All in all, a delicious fall cake…and it’s a good keeper, too, as it’s super-moist. For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read Honey Muffin. Don’t forget to check out the TWD Blogroll!
OK, I am the first to say that my Fresh Apple Cake cake looks an awful lot like a meatloaf, but it is in fact the perfect sweet way to welcome fall and apple season! I scaled back the recipe to make a standard loaf cake, but to tell the truth, we could have easily polished off a full-sizer. It’s moist texture reminded me of banana bread (and I even swapped a third of the oil for unsweetened applesauce), but the taste here is all about apples, walnuts and vanilla. Yes– vanilla, a welcome change from the usual cinnamon! A brown sugar glaze makes an addictively sticky topping.
This is the last cake the group is baking from Southern Cakes. Not all of the cakes I’ve made from this book have been so successful, so I’m glad to go out on a high note with this one. Speaking of going out on a high note, this is also the last cake I’ll be baking with The Cake Slice group. I’ll certainly still be following the other blogs as they move on to the next book, but I think I need to ease off the baking commitments for a bit. Thanks so much, Katie, for all the hard work in keeping this group going– I’ve had such a great time!
Here’s a printable link to the recipe. Or get your hands on a copy of Southern Cakes by Nancie McDermott. Cruise through the list of The Cake Slice Bakers to check out all of our apple cakes this month!
Sabrina of Superfluous chose Cranberry Upside-Downer For TWD this week. This cranberry cake sounds sooo good, but it will have to wait for cooler weather (and cranberry season). In the meantime, I made Dorie’s summertime version with peaches and raspberries for Labor Day weekend. I don’t know about you, but I think it looks like sunshine!
The topping isn’t caramelized like it is in a pineapple upside-down cake, but it infuses the fruit with buttery sweetness, all the same. And the cake is soft and full of cinnamon. I made a half recipe, and it was all R & I could do not to eat it all in one go! The cranberry version is definitely making my fall baking list.
Who is Johnny C? Yeah, I don’t know. What’s a tres leches cake? That I do know! “Tres leches” actually refers to a soaking sauce usually made of condensed, evaporated and regular milks (sometimes coconut milk or cream gets in there, too) that soaks its way into every pore of a spongy cake. As a self-proclaimed connoisseur of fine cakes from around the globe, pastel de tres leches is truly one of my favorites.
This recipe, though…well, it wasn’t a bad one, but an old coworker, who’s from Columbia, gave me the recipe his sister makes for every family gathering, and I think it’s much better. While this cake is made using the creaming method, hers is more of a separated egg sponge, and it really takes in the soaking liquid in a different way. When you put a fork into hers, you see how spongy and it is, and the milk just barely starts to weep out…it turns almost puddingy if you keep it overnight. Johnny C’s absorbed the milk and just trapped it there…it was a little too heavy for my tastes, but I’ll admit it was much improved with a little rum whipped cream (then again, what isn’t?).
I’ll stick to my preferred version of pastel de tres leches (I’ll post it sometime, I promise!), but if you want to give Johnny C’s a go, here’s a printable link to the recipe, or get your hands on a copy of Southern Cakes by Nancie McDermott. Cruise through the list of The Cake Slice Bakers to check out all of our tres leches cakes this month!
Thank you, Natalie of Oven Love, for choosing Oatmeal Breakfast Bread for TWD! I have dropped a couple of hints in the past that this is one recipe I’ve been itching to make…not only that, but I’m always happy when someone chooses a brekkie thing, as I kinda feel we ignore this section of the book.
I’m pleased to report that this oatmeal bread was everything I hoped it would be! It’s really soft and nicely spiced, and completely perfect with coffee…you can cut into slices like a bread or bigger chunks like a coffee cake. I used dried apples and pecans in mine, and baked it the night before (who wants to get up at 5am to do it, especially when it keeps so well?). I baked a half recipe, and it took a little less time to cook than Dorie indicated for a full batch. I can’t wait to make it again in cooler weather…a whole recipe next time, for sure!
I think about the two years we spent in Australia everyday, sometimes for bizarre reasons. For example, when I looked at the recipe for this week’s TWD pick, the first thing that popped into my mind was that when we first moved to Sydney, the country was just beginning to recover from a banana shortage. I let my little trip down memory lane steer me in a particular direction while making this cake…it is called “Lots of Ways Banana Cake” afterall, so I didn’t really feel like I was overstepping any bounds by adding macadamias, wattleseed and chocolate to the bananas and coconut already in the mix.
While I could have chosen to go the layered and frosted route with this cake, that wasn’t what I was in the mood for. I just wanted an unfussy snack cake, so I baked half a recipe in an 8″ square pan and left it at that. (It only took 25 minutes to bake, instead of the 45 I was expecting.) It was delicious– soft, and full of things that taste great together!
I only have a few words to say about this cake. It has a perfect crust, a perfect crumb and it’s saturated with vanilla and rum. It is simply the best poundy-type cake I’ve baked up. I would be totally happy to devour it plain, but as luck would have it, there were poached cherries in my fridge. Big, no, huge thanks to Wendy for choosing this for TWD!
Hey– Happy Father’s Day! Why not do something nice for pops and make him a Shenandoah Valley Blueberry Cake today?? It’s super easy, I promise. You can even make it by hand without breaking a sweat. I’d make it for my dad, but he lives clear across the county.
This cake is nothing fancy…plain, but soft and good. It reminds me of a blueberry muffin, which made it perfect for breakfast with a cup of coffee.
Here’s a printable link to the recipe. Or get your hands on a copy of Southern Cakes by Nancie McDermott. I made a couple of tiny tweaks…a little spelt flour in place of some of the AP, and a bit of lemon zest for extra flavor. Cruise through the list of The Cake Slice Bakers to check out all of our blueberry cakes this month!
‘Tis the season for me to be churning out rhubarb compote by the buckful. It really turns my morning granola into something extra-special, but I’m always looking for new things to make with rhubarb, too, and this Almond-Rhubarb Snack Cake is a prime example of how nice it is in baked goods. Frankly, anything that calls itself a “snack cake” has my immediate attention. Usually snack cakes are really easy to make and stay nice and moist for a solid few days. And I love the thought of snacking on cake, even if I am really desserting on it instead.
This simple cake was just what I was hoping it would be– sweet and tart all at once. The flaked almond topping is a nice touch…it gives a good crunch, but you could certainly skip it if you’d rather forgo the extra sugar. Be sure to cut the rhubarb into the nice, thin slices recommended. It cooks quickly and evenly that way, and gives the cake almost puddingy soft insides.
Almond-Rhubarb Snack Cake- makes one 9-inch round cake
adapted from Baking for All Occasions by Flo Braker
Steph’s Note: A half recipe bakes up nicely in a loaf pan. Just be sure to start checking it 10-15 minutes early, as it will take less time to bake.
For the Cake
1 ¾ cup (7 oz/200g) cake flour
½ t baking soda
¼ t salt
1/8 t baking powder
4 oz unsalted butter, room temperature
1 cup (7 oz/200g) granulated sugar
½ t pure almond extract
½ t pure vanilla extract
2 large eggs, lightly beaten
¾ cup (6 fl oz/180ml) well-shaken buttermilk
4 ½ oz narrow rhubarb stalks (about 3), trimmed and cut into 1/8-inch thick slices, to yield 1 cup packed
½ cup natural or blanched sliced almonds
For the Almond Topping
2 T unsalted butter, melted
1 T all-purpose flour
1 T heavy cream
½ cup (2 ¼ oz/65g) granulated sugar
½ cup (1 oz/30g) natural or blanched sliced almonds
-Before baking, centre a rack in the oven and preheat oven to 350°F. Butter a 9-inch round springform pan with 2 3/4- or 3-inch sides. Line the bottom with parchment paper.
-To make the cake: Have all ingredients at room temperature. Sift together flour, baking soda, salt and baking powder onto a sheet of waxed paper; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth and creamy, 30 to 45 seconds. Add sugar in steady stream, stopping the mixer occasionally to scrape down the sides of the bowl. Continue to beat on medium speed until mixture is very light in color and texture, about 3 minutes. Add the extracts during the final moments of mixing.
-With mixer on medium speed, add the eggs, about 3 T at a time, beating after each addition until incorporated. When mixture is fluffy, reduce speed to low and add flour mixture in three additions alternately with the buttermilk in two additions, beginning and ending with the flour mixture and mixing after each addition only until incorporated. Stop mixer and scrape down sides of the bowl after each addition. Fold in the rhubarb slices and almonds with a rubber spatula. Spoon the batter into the pan and spread evenly with the spatula.
-Bake the cake until a round wooden toothpick inserted in the centre comes out free of cake batter, 40-45 minutes.
-About 15 minutes before the cake is ready, begin making the Almond Topping: In a small saucepan, mix together the butter, flour, cream, and sugar and stir over low heat just until blended.
-About 10 minutes before the cake is ready, remove the cake from the oven, pour the topping mixture over it and sprinkle the almonds over the top. Return the cake to the oven and bake until the topping spreads over the cake and just begins to bubble, about 10 minutes. Transfer to a wire rack and let cool in the pan for about 20 minutes.
-Slowly release the springform clasp and carefully remove the pan sides. Let the cake cool on its base on the rack for 10 minutes longer. Then invert a wire rack on top of the cake, invert the cake onto it, and carefully lift off the base. Slowly peel off the parchment liner, turn it over so that the sticky side faces up, and reposition it on top of the cake. Invert another rack on top, invert the cake so it is right side up, and remove the original rack. Let cool completely.
-Serve at room temperature, cut into wedges with a sharp knife. Cover any leftover cake with aluminum foil and store at cool room temperature for up to 2 days.