Sheared Bliss


Fall Has Fallen
October 10, 2009, 11:21 pm
Filed under: Baking, Food | Tags: , , , , , , , , ,

Fall is here* and that means it’s time for pumpkin!

The lovely flowers are courtesy of VolunteerL whos very sweet for getting me housewarming flowers.

The carnations are courtesy of VolunteerL who's very sweet for getting me housewarming flowers.

Earlier this week I butchered a pumpkin to make these:

After I hacked up the pumpkin and scooped out its guts (don’t forget to save the seeds to roast), I put it in a baking pan with a little water and baked it until the flesh was soft. Then I scooped the flesh out and cooked it a saucepan with a little water for a while. Finally, I gave it a quick whir with my stick blender to make it smooth. If you don’t want to mess with this, you could use canned pumpkin instead, but then you won’t have pumpkin seeds to roast which would be a tragedy.

The cupcakes were delicious and got eaten up quickly so it’s a good thing that there was just enough pumpkin puree and maple cream cheese frosting left over to make this improvised cake. It’s moist, pumpkin-y, heavily spiced, and tastes like fall – enjoy!

Pumpkin Swirl Cake


  • 1 cup all purpose flour
  • 2/3 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cloves
  • 1/2 a nutmeg, grated
  • 1 cup pumpkin puree
  • 1/2 cup oil
  • 2 eggs
  • 1 cup brown sugar

Cream Cheese Swirl

  • 8 ounce block cream cheese
  • 1/2 stick butter
  • 1 cup powdered sugar
  • 1/8 cup maple syrup
  • 1 egg

Preheat oven to 325°. Grease a 9″x9″ baking pan. Sift flours, baking soda, salt, and spices into a mixing bowl. Combine pumpkin, oil, eggs, and sugar in a second bowl and mix. Add dry ingredients a little at a time to the wet ingredients and mix until combined. Combine all cream cheese swirl ingredients in a bowl and mix until combined. Pour half of the cake batter into the baking pan. Pour on enough of the cream cheese mixture to cover the layer of batter. Pour the rest of the batter on top of the cream cheese mixture. Use a butter knife to swirl the batter and the cream cheese mixture. Bake for one hour or until a knife inserted into the center of the cake comes out clean.

Note: If you have extra cream cheese mixture, you can pour it into custard cups and bake it along with the cake until it is brown on top and set. You’ll end up with a lovely little sweet cheese souffle sort of thing. Eat warm while it’s gooey and delicious.

*Which, in Colorado, means that the weather is generally behaving like a crazed squirrel with ADHD on crack.

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1 Comment so far
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That cake looks delicious! I love pumpkin-flavored desserts.

Comment by Jessica




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