Today was such a gloomy day, I just couldn’t deal with it. Tomorrow is March, spring is fast approaching and in 25 more days Mad Men will be back on. We can start to transition from our Fall to Spring wardrobe. Ahhh, life is good. But still, the weather. Really, come on now.
So I had a little slip back today, having a hankering for something pumpkin-y. I love that spice flavor but I try not to make it past the holidays, it just doesn’t feel right to me. I am very sensitive to those things 🙂 But today, I felt like my famous pumpkin cake that I make about twice a month during the season. I love it. Let me tell you, its good when it comes out of the oven and gets better as days go on. Even on Day 6 (refrigerate after Day 2), just pop it in the toaster oven, and just as good as Day 1.
Cinnamon, nutmeg, and cloves galore are the perfect recipe to a comforting and palette pleasing treat. With this cake, you will be able to enjoy these flavors in the best way possible. Guilt-free. Which is way better than those fat-filled coffee shop treats.
Preheat oven to 350 degree. 10-inch bundt pan, greased
2 cups of Bob’s Red Mill 100% whole wheat pastry flour
3/4 cup of honey, maple syrup or agave syrup
1/2cup of unsweetened applesauce
2 cups of canned pumpkin puree
2 tsp of baking powder
2 tsp of baking soda
2 tsp of cinnamon
1 tsp of nutmeg
1 tsp of pumpkin pie spice
½ tsp of salt
In a medium bowl or electric mixer, stir together flour, baking powder, baking soda, cinnamon, nutmeg and pumpkin pie spice and salt. In another bowl, whisk together eggs and honey until fluffy, then continuing to thoroughly mix and combine applesauce and pumpkin. Add the egg, honey, applesauce and pumpkin mixture to the dry ingredients and mix well. Do not over mix. Add mixture into prepared pan and place in preheated oven for 45 to 50 minutes or until an inserted toothpick comes out clean and dry. Let cool in pan on wire rack for 10 minutes, then invert on rack and allow it to continue to cool before serving.
Pumpkin Spice Bread Pudding:
Preheat oven to 350 degrees.
Now, lets say you have some cake left over and its, oh say, day 8. Chop remainder cake into square pieces and lets make a pumpkin spice break pudding! Throw pieces into pan that’s big enough to not be layered. In a separate bowl add two egg yolks, left over pumpkin puree, milk or milk substitute, cinnamon, and your choice of sweetener. I did a tablespoon of Vermont maple syrup. This will make a delicious custard that you will enjoy in every bite! Mix it all together and pour over the bread pieces. If you feel you need more custard, add another yolk and a bit more spices. Shake the pan to even it out, and gently place it in the oven for 35 minutes.
Enjoy plain or with some ice cream 🙂