I’m in Austin. It’s a million degrees out here, on this second to last day of September. But I’m continuing in my quest to will it to be Autumn. Visiting a friend for a party tonight, I decided to bring a pumpkin cake. I like pumpkin bread, but tonight I wanted something more, yet light. This recipe has no oil or butter in it and makes for an ultra moist, but not too sweet dessert that’s great for company, coffee, or a night playing Beatles Rock Band. Breaking out my bundt pan and whipping together a brown sugar cream cheese filling, I set to work making an easy, but flavorful Fall cake.
Pumpkin Spice Cake
1 box Spice Cake Mix
1 15oz can pumpkin
1.5 tsp Pumpkin Pie Spice
1 tsp nutmeg
1 3.4oz butterscotch Instant Pudding Mix
2 TBSP Greek Yogurt
Brown Sugar Cream Cheese Filling
12 oz. room temperature Cream Cheese
1 tsp vanilla extract
1/4 cup brown sugar
Preheat the oven to 350 degrees. In a large bowl, mix together the cake ingredients. The cake batter will be sticky and thick, but fluffy, almost like icing. If it’s seems too thick, sticky, or dense to stir of manipulate add another big tablespoon of yogurt. In a separate bowl, whip together the cream cheese filling ingredients and place in the fridge for a few minutes.On a side note, I tend to not like things overly sweet and to me the pumpkin cake with cream cheese brown sugar mixture is more than enough. That being said, add 2 TBSP to 1/4 cup of granulated sugar to the cake mixture if you like it as sweet as usual cakes.
Grease or spray non-stick spray in a bundt cake pan and sprinkle with flour. Scoop in roughly 1/3 to 1/2 of the batter into the pan and spread evenly, making a little indenture in the center while doing it. The cream cheese will sit in this like a circular river of deliciousness. Next remove the cream cheese mixture from the fridge and dollop it in the indentation around the cake batter as evenly as possible. Next, top the cream cheese with the remaining cake batter, being careful to cover all the exposed cream cheese. Smooth the top as best you can.
Bake for 45-55 degrees or until a tooth pick comes out clean. Let cool at least 20 minutes before flipping out of the bundt pan. Sprinkle with confectioner’s sugar, slice, and serve. It’s moist, it’s delicious, it’s low fat, low sugar, and it screams Autumn comfort!
Summer desserts have to be easy, fun, and minimal on oven time.
I want a flavor that reminds me of my childhood, bright, complex, lemony, and sweet. I also bought my first ever bundt pan, so I want to make something in that, because I didn’t spend $8 for nothin’! I took a simple cake recipe and added a bit of lemon flavors, creaminess, and berries to make the plain extraordinary, and then coated it in a glaze because why not?
2 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 sticks/1 cup room temperature butter
1/3 vegetable oil
1 3/4 cups sugar
1 TBSP lemon curd
juice and zest of 1 lemon
1 tsp vanilla extract
1/2 cup sour cream
1 cup Greek yogurt
1 TBSP honey
1 1/4 cup berries, fresh or thawed from frozen, and pureed. (I used a blend of strawberries, blue berries, and raspberries, but any will work)
1 TBSP lemon juice (or use 1/2 TBSP lemon juice and 1/2 TBSP lime juice)
Zest of 1 lemon
1 1/4 cup powdered sugar
Preheat your oven to 350 and grease the crap outta your bundt pan. In a large bowl whisk the flour, baking soda, baking powder, and salt together. Set aside. Blend the eggs, oil, butter, sugar, lemon curd, lemon juice and zest until smooth. The lemon may make the butter look almost as if it’s curdled; don’t worry about it. Using a spatula combine the wet mixture into the flour mixture. The batter will seem thicker than your average cake batter.
In yet another bowl, mix together the Greek yogurt, honey, and sour cream. Fold or cut the cream mixture into the cake mix. Pour 1/2 of the the pureed berries into the batter and mix slightly. Pour the second half into the batter, but don’t mix, let it hang out all messy like.
Pour/dollop the batter into the bundt pan and cook on the middle rack of your preheated over for 40-45 minutes or until a toothpick comes out clean. Let the cake cool at least 20 minutes before inverting it and removing from the bundt pan. Let the cake cool at least another 30 minutes before pouring the glaze over the cake and letting the excess drip over the sides. You can also poke small toothpick holes all over the cake before topping with glaze to really allow the sweetness to penetrate the freshly baked goodness. One of my favorite things about this is that it’s flavorful without being very sweet, so a slice in the morning is a great alternative to coffee cake or some other stale pastry.
Want a simpler version? Get a boxed lemon cake mix, prepare the batter according to the directions with the addition of the juice of a lemon, mix in the sour cream concoction noted above, pour in the berries just as I mentioned previously, and bake in a bundt pan according to the box. It’s a faster, less involved way to meet the same ends.
And in the spirit of cakes, a friend made a sheet cake of psychedelic colors, and an airbrushing of Aladdin Sane, in honor of the 40th anniversary of The Rise and Fall of Ziggy Stardust and the Spiders from Mars. It was delicious and absolutely worth sharing here.