Hi There, L&L readers! Katie here, hopping over from my usual scene at Butterlust to share yet another Tasty Treat with you guys. But first things first, Happy Fall!!! *clappy hands emoji* While I’m always slightly sad to see the long, lazy days of summer pass, any heavy-heartedness is quickly overcome at the thought of the crisp fall days (and let’s be honest, holidays) that are just within reach. And with yesterday’s ringing in of the first official day of the season, it only seemed fitting to kick things off with this festively fall recipe featuring the quintessential autumn ingredient – pumpkin. I’d be lying if I said I haven’t been waiting for pumpkin’s use to become acceptable in any and all baked goods since well, last fall. The time has finally come – let’s celebrate with cake! какие карты кредитные без отказа
This Pumpkin Spice Snack Cake with Maple Glaze is fall’s perfect mate. Slightly gooier than a sheet cake due to hearty moisture from the pumpkin puree, yet a little too fluffy to be classified as a blondie, it’s an irresistibly moist dessert that, while humble in both preparation and appearance, is absolutely perfect for whipping up in celebration of fall’s arrival. Enjoy!
1 cup (2 sticks) unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 15 oz. can pumpkin puree
1 cup pecan pieces
For the maple glaze
2 ½ tablespoons heavy cream
1/3 cup light brown sugar
2 ½ tablespoons unsalted butter
1 teaspoon light corn syrup (can sub maple syrup)
1 teaspoon maple flavoring
For the pumpkin snack cake
Preheat the oven to 350F and line an 8x8 inch pan with parchment paper.
In a medium bowl, sift together the flour, cinnamon, ginger, nutmeg, allspice, cloves and salt. Whisk to ensure all ingredients are thoroughly combined and set aside.
In the bowl of a stand mixer fitted with paddle attachment, combine the melted butter and sugars and beat on medium for about 2 minutes.
Add in the eggs, one at a time and beat until well combined. Add the vanilla and mix well.
Add in the pumpkin puree and beat until well blended, then slowly add in the dry ingredients, beating on low until just combined. Fold in the pecan pieces.
Pour the batter into the prepared pan, and use a spatula to spread it into an even layer. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before glazing.
For the maple glaze
In a small saucepan, whisk together the cream sugar, butter, and corn syrup. Bring the mixture to a boil over medium heat, whisking frequently.
Turn the heat down and simmer the glaze, continuing to whisk frequently, for 5 minutes. Remove the pan from the heat and stir in the maple flavoring. Let cool until slightly thickened before pouring over the cake.
To glaze the cake
Turn the cake out onto a rack, and carefully flip over so it is right side up. Slide the parchment paper used in baking under the rack to serve as a drip catcher.
Pour the warm glaze over the cake then use a spatula to spread it evenly over the cake. Let the cake cool to room temperature before you cut it.
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/