So, when I finally sat down yesterday, I decided to check the weather. Seattle has been enjoying an unprecedented streak of sun. Well, much to my dismay, I soon learned that the rain was coming our way. This grim news didn't have me sitting for very long...I soon decided to bake a warm and cozy cake. I wanted to bake a Bundt.
For a fleeting moment, I considered chocolate, basic, gingerbreador apple versions, but I soon landed on a Sour Cream Pumpkin Bundt cake from the Libby's website. I had the required classic Bundt pan handy and all of the ingredients were on deck. I tweaked the recipe by skipping the allspice, drizzling in some vanilla,and adding some pecans to the streusel topping. I could have used my KitchenAid stand mixer, but I simply decided to crank out the batter using my Cuisinart Elite food processor.
The cake is ridiculously good. It does call for two sticks of butter, four eggs, and a cup of sour cream, so, honestly, how could the cake be bad? We've mowed through half ofit already and I've promised to make another one next week.
So, now that fall weather is officially here, I'm wondering what your favorite pumpkin recipes happen to be...
Photo by Melissa A. Trainer
--Melissa A. Trainer
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