Somehow I tried to get the recipe posted for a week and just. has.not .arrivé. Every night 7:30 hits- Hugo goes to sleep, and I also feel like I was run over by a truck. This pregnancy takes everything out of me you guys. I hate to complain about here, you know I want to keep all sweet and delicious all the time. But man, I a difficulty getting anything ever. I have so many good ideas for recipes for fall, and it seems increasingly difficult to get off the couch at the minute I'm free maternal duties. ALL YOU MOM BLOGGERS OUT there- how the hell do you do? Seriously what am I missing here?
anyway- what I am missing in this time is this cake, which as you can imagine is over long time since I've done it a week ago! It was the yummiest pairing with a hot cup of coffee and I totally made pieces wrapped in paper to the playground to give all my mom friends, (I want to win people with products bakery.)
the cake itself is my favorite pumpkin pie recipe, which is so full of pumpkin that has a texture almost like cream. It is so wet and delicious- almost like pumpkin pie cake form. Inside the cake is the most decadent layer of sugar cinnamon that is sticky and everything cinnamon-roll-like. A crumb topping finishes everything off and leaves us with a perfect base treatment. Even in my exhausted stupor, seeing the pictures of this fact about me desperate to make it again!
- 2 cups all purpose
- 2¼ teaspoons baking powder
- 1 teaspoon salt
- 1 cinnamon teaspoon
- 1 teaspoon ground ginger
- ¾ teaspoon baking soda
- ½ teaspoon coffee freshly grated nutmeg [cloves
- ¼ teaspoon ground
- 1¼ light brown sugar cup
- 4 large eggs
- ¾ cup vegetable oil
- A 15 ounces of pumpkin puree
- ½ cup whole milk
- 1 cup brown sugar, light or dark
- 1½ tablespoons of cinnamon powder
- 1 teaspoon unsweetened cocoa powder (for not taste color you can leave if you want)
- 2 cups flour
- ⅔ cup brown sugar
- 1 spoon of cinnamon butter
- 6 tablespoons melted
- 6 tablespoons butter
- 1 ½ cup powdered sugar
- 2-3 tablespoons milk
- in a small bowl, mix together the brown sugar, cinnamon and cocoa use cases. . Set aside
- Melt butter in a heatproof bowl and add the flour, sugar and cinnamon until 'that form crumbs. . Set aside
- Preheat oven to 350F. Butter and flour a 10-inch ring mold or a 9x13 pan. Put aside.
- In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
- In another bowl, using an electric mixer, beat sugar and brown eggs on medium-high speed until fluffy, about 3 minutes. Beat in the oil, then beat in the pumpkin puree. alternately add the dry ingredients and milk in 3 batches, beating well between each addition.
- Pour half of the batter into prepared pan. Sprinkle the topping over the batter trying to avoid the edges. Pour the second half of the dough over the filling. Sprinkle crumb topping over batter
- Bake for 50-60 minutes, or until a toothpick inserted in center of cake comes out clean
- While the cake cools prep the glaze. Melt butter in a small saucepan, stirring the pot, stirring just but keeping an eye on him until he gets toasted brown. Remove from heat and cool slightly.
- Whisk in powdered sugar and add the milk-some drops at a time, whisking until the icing is smooth and creamy.
- Drizzle glaze over cooled cake and serve at room temperature, chilled or WARM all are delicious!