Sometimes I struggle with what to write in these blog posts. I know what I did was delicious but hard to fulfill the above page. Fortunately for me, today leaves me no shortage of things to say. Why do you ask? For more of this delicious cake today to celebrate my friend Joanne. It is a virtual bridal shower and you are all invited !!
If you do not know Joanne you're really missing out. Check out his blog immediately eats well and others fall in love with his witty banter and hundreds of amazing recipes. Its pages are full of appetizing vegetarian dishes as well and really delicious desserts. If you scroll down far enough into the archives, you can even catch the first stories of her romance with her boyfriend she calls affectionately "the.boy."
I'm lucky to be friends with Joanne live life too. We both live in New York, but I got to meet her and Lauren 4 years ago in San Francisco during a food conference blog. (By the way the night after I got engaged !!) Since then, we have made a point to all come together and I'm so lucky to have him as a real life friend and blogging. I also could not be more excited to get to attend his wedding later this month !! 
I'll get to that cake in a second, but first I just reiterate what a good friend Joanne. This was proven to me a few weeks ago when she accompanied me to Hugo & a food blog conference in PA. She stood quiet while the following things happened: My melting right before entering the rental car because Hugo was crying His collapse on the drive home in which Joanne stuck his hand from shotgun (for a good 45 min) to show videos on their phone (the only way he would calm down.) in addition, two nights in a hotel with a baby that may have involved a couple late night awakenings and shushing me in the bathroom. With all this- Joanne was so nice, so sweet and patient with us. I love her for that, and for so many other things. I'm so excited for you to marry Joanne! Enjoy this virtual shower!
Ok this cake so ... Oh man she turn right. I start with my favorite pumpkin pie recipe that is smooth and melts in the mouth. Before cooking, I swirled some cinnamon roll filling in the upper part that got all gooey and caramelized as it cooks. This is done with a butter frosting cinnamon melts slightly in all crevices and did everything perfect damn thing if I do say so myself.
It would be great for softer to a holiday brunch spread, but it holds its own as a dessert after dinner too. I am seriously obsessed with this cake recipe pumpkin. (You may notice that I have used it several times here, but I've never found a better!) So, whether you are in this form, or cookies, or loaf cake whatever- ME- trust is first class! I know Joanne is pumpkin obsessed as I am so I hope she likes too!
Many of the best blogs Joanne's friends come to celebrate her upcoming nuptials today- see all the wonderful messages as part of his fall on the shower theme
Cocktails
Pumpkin Spice White Russian - Nutmeg Nanny
hot Apple Pie Cocktail - Miss In The Kitchen
Bourbon Apple Cider Cocktail- Cook like A Champion
Snacks / Savory:
Baked Brie with honey and sliced almonds - Lemon Bowl
butternut squash and apple Galette - warm Vanilla sugar
Roasted Pumpkin Crostini - Eats Annie
Kale Salad Maple butternut and pomegranate squash Dressing - Blahnik Baker
Lemony-Pasta Stuffed Zucchini - Very culinary
pumpkin Dip with Apple Chips- Cooks Meadows
sweet
pumpkin Cinnamon roll Cake - Baker Chick
Peanut Butter Fudge Pie with Salted Peanut Butter Caramel- Taste and Tell
Caramel Apple Upside Down cake - the Girl in the Kitchen Little Red
Snickerdoodle Bundt cake - chocolate and Carrots
roasted butternut squash Pie with Brown Sugar Marshmallow Topping - Keep It sweet
Caramel Corn Chocolate Chip cookies - the Cooking Actress
Caramel Cranberry Apple Galette - Bakeaholic Mama
Coconut Pecan Tarts - Bake oven or Pause
Cranberry Margarita Cupcakes - Baker by Nature
Gingerbread Truffles - Dinners dishes and Desserts
- -purpose flour 1 cup
- 1 teaspoon baking powder
- ½ teaspoon of baking soda
- ½ teaspoon salt
- ½ cinnamon teaspoon
- ½ teaspoon of ginger
- ¼ teaspoon freshly grated nutmeg pods
- ⅛ teaspoon ground
- ⅜ light brown sugar cup
- 2 large eggs
- ⅜ cup vegetable oil
- A pumpkin puree cup
- ¼ cup whole milk
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon teaspoon
- 2 tablespoons melted butter
- 3- 4 tablespoons powdered sugar
- 1 teaspoon cinnamon coffee powder
- 1-2 teaspoons of milk if necessary
- Preheat oven to 350F. Grease or spray a No. 8 or 9-inch round cake pan and line the bottom with parchment, set aside.
- In a medium bowl, combine flour, baking powder, baking soda, salt and spices. Whisk together and set aside.
- In the bowl of a stand mixer fitted with a spatula, beat eggs and brown sugar for 2-3 minutes or until frothy. Add oil and pumpkin, beat until smooth.
- Gradually add the dry ingredients in 3 batches alternately with milk, beginning and ending with dry ingredients. Do not over mix!
- Pour the batter into the mold with a smooth off-set spatula.
- Mix the topping ingredients. Carefully pour the filling into a pastry bag or a glass measuring cup with a spout. Stir the filling on top of the cake. (I used an injector tip that allowed me to dig into the dough so that the filling is gone beyond the surface.)
- Bake for about 25-30 minutes, or until cooked through and a toothpick inserted in the center comes out clean
- Whisk together the melted butter and powdered sugar until smooth. (Start with 3T and add the 4th if it seems liquid. Add the cinnamon and milk if necessary. You want the icing to easily spill spoon and not be too thick.
- Pour glaze over hot cake and serve immediately.