She likes to bake. Actually, baking is the only thing she does. It's a passion.

Pumpkin Spice Cake

Posted: September 27th, 2009 | Author: bakezilla | Filed under: Bakezilla | 2 Comments »

Yesterday, at the last minute, our very own improvisor, Joh, and I decided to have dinner.  The plan was for her to come over, make dinner at my place, and I would provide the dessert and the wine.  So, she made a very tasty asian style chicken noodle soup, and I made a pumpkin spice cake, because we all know our Joh loves the pumpkin, and I had a can in my cabinet.

I made this recipe for Thanksgiving last year because my dad doesn’t like pumpkin pie (yeah, weird, right?), and got it from http://www.marthastewart.com/recipe/pumpkin-spice-cake-with-honey-frosting?backto=true I follow it exactly, so I’m not going to re-post it here, just to give you my notes.

For the holiday, I made it exactly as she recommends, in a 9 inch square baking pan and with the honey frosting.  It is a moist spice cake with a very traditional cream cheese frosting (the honey flavor doesn’t really shine through, to be honest).  The adults at the table liked it okay, the children thought it wasn’t sweet enough (it’s not birthday cake-y).

I decided for my purposes tonight, I was going to tweak it a bit.  Firstly, I made it in a loaf pan, making it more of a quick bread than a cake, which it rightfully is.  (A quick bread is any bready thing that uses baking powder or soda instead of yeast – banana bread, muffins, etc.)  Just changing the shape made it seem more like truth in advertising.

Secondly, instead of frosting, which I found okay but not great, I made whipped cream to serve on the side.  Homemade whipped cream is super easy to make, and tastes far superior to reddi-whip.  All you do is take a cup of cream, about 3 tablespoons of confectioner’s sugar, and a teaspoon or two (depending on taste) of vanilla, and whip them on high speed with a mixer (preferably with a wisk attachment) for 7-10 minutes.  Don’t over-whip, because then you’ll have butter, but don’t under-whip, or it’ll be runny.  I taste test intermittenly to make sure I have the right consistency, it’s not all that scientific.

I found this spice cake works much much better with the whipped cream.  It was a great taste combination.  And since it was served on the side, the left over cake can be used as a tasty breakfast, sans cream.  It goes well with coffee, which is great, because coffee is necessary for survival.

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2 Comments on “Pumpkin Spice Cake”

  1. 1 leah said at 10:21 pm on September 29th, 2009:

    mmm….this sounds delish. did joh tell you about my fear of a canned pumpkin shortage!? already my grocer is telling me they are making it a “seasonal item only.” gah!
    i’d love to try this with a cream cheese icing like an italian cream cake. maybe even with nuts?!

  2. 2 The Improviser » Blog Archive » Alone in the kitchen said at 9:01 pm on November 27th, 2009:

    [...] from having to try and fend for myself for dinner, by inviting me over and plying me with wine and pumpkin desserts. Sunday and Monday were kind of sad, food-wise. I’m out of the habit of making food for one, [...]


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