This week’s A Most Fetching Friday is dedicated to dessert, the art of baking (and no-baking), and the edible works created, admired and deliciously celebrated as the grand finale of the holiday dinner.
The calendar officially reads September. I don’t really need to consult a calendar to know a change is in the air. A glance out our kitchen window in the late afternoon gives it away. As the dog days grow shorter and first signs of changing colors make their presence known, thoughts of fall naturally come to mind.
If you’re a fall baking enthusiast like me, now’s the time to take inventory and stock up on the essential seasonings of the season. To know me is to know my number one fall baking requirement- must love cinnamon. This leads me to my second fall baking requirement- September is time to bake something, anything, that includes this most delicious fall baking ingredient. Let me introduce you to the recipe for Must Love Cinnamon Oatmeal Cake.
Preheat oven to 350 degrees. Grease or spray with cooking spray a 9 X 13 baking pan.
Combine quick-oats and boiling water together in a small mixing bowl and let stand 20 minutes. In a separate mixing bowl combine the flour, cinnamon, nutmeg, baking soda and sea salt. Using a whisk, blend the dry ingredients together to eliminate lumps.
In a large mixing bowl add together the granulated sugar, 1 cup brown sugar and the shortening. Mix ingredients together on medium speed until combined. Add in eggs, one at the time. Beat in the oatmeal.
Gradually add flour mixture to the wet mixture, beating until well combined. Pour batter into prepared baking pan.
Bake at 350 for 35 to 40 minutes, or until knife inserted in center of cake comes out clean.
For the topping:
In a medium saucepan over medium high heat, combine 1 stick butter, coconut, 3/4 cup brown sugar, vanilla and milk together. Stirring constantly, cook mixture until it boils. Stir in chopped pecans.
Pour topping over the cake and spread evenly over top of cake. Allow cake to cool before serving.
Hmmm, how do I feature pumpkin in a dessert for Thanksgiving day past a bread or pie? That question was asked and answered in short order with this week’s recipe, Pumpkin Pound Cake with Crown Royal Caramel Icing. This cake is now one of our favorite Thanksgiving desserts, shining the culinary spotlight on the delicious combination of the ingredient of the season, pumpkin and the spirit of the holidays, Crown Royal.
Pumpkin Pound Cake with Crown Royal Caramel Icing
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
2 sticks butter
1 cup granulated sugar
3/4 cup packed brown sugar
5 large eggs
1 can (15 ounces) solid pack pumpkin
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
1 cup granulated sugar
½ cup buttermilk
1 stick butter
½ teaspoon baking soda
1 Tablespoon light corn syrup
2 Tablespoons Crown Royal
Heat oven to 325°. Grease and flour bundt cake pan. In a medium bowl, combine flour, baking powder, soda, salt, and spices with a whisk.
In a separate mixing bowl and using an electric mixer, cream the butter and sugars together until fluffy.
Beat in eggs, one at a time, and allow each egg to be completely beaten in before adding the next. Beat in the pumpkin, almond, and vanilla.
Slowly add in dry ingredient a little at a time, either stirring with a wooden spoon or with mixer until the dry ingredients are fully incorporated.
Spoon the mixture into the greased and floured bundt pan, distributing evenly. Bake approximately 55 minutes, or until a wooden toothpick or knife inserted in center comes out clean.
Allow cake to cool in bundt pan for at least 10 minutes before removing.
Combine sugar, buttermilk and butter in saucepan.
Bring to a boil, whisking constantly.
Boil several minutes until sugar is melted and mixture has thickened. Remove from heat and cool slightly.
Add baking soda and corn syrup. Allow to cool to room temperature.
Add Crown Royal, whisk, and drizzle icing on top of pound cake.
Recipe for an easy dessert cake made from a yellow cake mix? Double check!
Check out this recipe for Easy Peasy Kahlua Cake With Vodka Glaze.
Saturday night we decided on the spur of the moment to have a fish fry, and with company coming over I needed a company worthy cake. I had fifteen irons in the culinary fire, little time and frankly no desire to whip up something from scratch. Working off memory from a recipe a friend gave me I created, baked and impressed the crowd with this easy to prepare cake born from a box.
Easy Peasy Kahlua Cake with Vodka Glaze
1 yellow cake mix
1 3.4 oz. chocolate instant pudding
3/4 cup vegetable oil
3/4 cup Hershey’s unsweetened cocoa
½ cup Kahlua
¼ cup vodka
Preheat oven to 350 degrees.
Combine cake mix, instant pudding, cocoa, eggs, oil, Kahlua and vodka. Mix on medium high speed until well blended. Pour into a well-greased and floured Bundt pan. I use dry cake mix to “flour” the pan.
Bake at 350 degrees for 25-30 minutes or until knife inserted into center comes out clean. Let cool in pan for 10 minutes. Invert cake onto plate and glaze.
1 cup powdered sugar
1 ½ Tablespoon vodka
Combine sugar and vodka together in small mixing bowl and whisk until smooth.
I thought we all could use a little beauty beyond walls, furniture, and accessories today. Images of pretty little cakes and cupcakes bring a beauty all their own to special occasions and Friday afternoons.
Beauty is in the eye of the beholder, and as you will see from these pretty little cakes and cupcakes it is most definitely in the hands of extremely talented cake decorators. The virtual table is set and dessert is now being served.