Wednesday, October 16, 2013
The weather finally cooled off a bit.
And my husband is building me the fireplace I've dreamed about for 10 years.
And my dad volunteered to play with the boys for the afternoon.
And grades are due tomorrow, and I'm procrastinating.
And it's fall, y'all!
But no, no promises to start back up blogging :)
This cake is amazing. My kids' current "most-favoritest" babysitter actually said it might be better than Dixon cake (what they call my mom's chocolate cake).
You should try it. Today, if possible.
For the cake:
1 cup plus 3 tablespoons sugar
1/2 cup vegetable oil
1 14 oz can pumpkin puree (not pie filling)
1 teaspoon vanilla extract
2 tablespoons sour cream
1 2/3 cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2/3 cup chopped pecans or walnuts (optional)
For the icing:
4 oz cream cheese
1 teaspoon vanilla
1 teaspoon real maple syrup
2 1/2 cups powdered sugar
1 teaspoon milk (*as needed)
Preheat the oven to 350.
Oil and flour (or Baker's Joy) a loaf pan, a bundt pan, 3 mini loaf pans, or muffin cups.
In the bowl of a stand mixer, combine the sugar, oil, and eggs, beating well. Add the pumpkin puree, vanilla, and sour cream, beating until well combined. In a separate bowl, stir the dry ingredients (flour, soda, spices, salt) with a fork. Add to the wet ingredients. Beat until just combined. Add nuts, if using.
Bake for 45 minutes - 1 hour if using the large loaf pan or the bundt pan. If using mini loaf pans or muffin cups, the time will be closer to 25-30 minutes. Test to make sure the middle is set.
Allow the cake to cool. Meanwhile, make the icing.
Melt the cream cheese in a microwaveable bowl. Add the other ingredients, stirring vigorously. While the icing is warm, pour it over the cooled cake.