Sunday, September 25, 2011

Maple-Glazed Pumpkin Spice Cakes

Last night was possibly the best night of my week:  my mom and my sister Mia (the 9 year old sister) came over to have dinner with me  (my mom made a spinach salad with dried figs, craisins, goat cheese, and Italian dressing, and it was so good!), and then we played Big Boggle.  My mom cheated at Boggle, as usual, trying to use words like "iffin," "alot," "miel," and "relie," and giving herself 5 points for five-letter words since she "had to go to the trouble of looking for them," but Mia and I indulged her.  They left at around nine o'clock, and I put my flannel pajama pants on because I was so cold; however, immediately after I did so, I began contemplating a trip to the grocery store to get a can of pumpkin. My sister found this recipe on "How Sweet It Is" a few weeks ago, and I've been drying to try it out....

Well, as soon as I had decided that it wasn't such a sin to go to the grocery store in my pajamas at 9 p.m. on a Saturday night just to get a can of pumpkin, I got a text that read, "What's up?"  I answered that I was contemplating a trip to Schnucks in my pajamas, and I got back "What's Schnucks?  A bar?"  Umm.. no... Schnucks is actually my favorite grocery store ever. After I had to explain that it was a grocery store, I felt a little silly.  I suppose I just tend to forget that not all people know what I'm referring to when I talk about Schnucks, in the same way that not all people know that I'm referring to Martha Stewart when I talk about "Martha."

Regardless, I was shamed into not going to Schnucks last night and instead went this morning.  I bought pumpkin puree and pumpkin pie spice and made these delicious cakes for breakfast.  They are incredibly easy to make, but the recipe itself actually makes two cakes.  I only ate one this morning, but I can't wait to warm up the second one (along with the extra glaze!) for breakfast tomorrow:  it sounds like the perfect start to an autumn Monday morning.


for the pumpkin cakes
¼ cup butter, at room temperature
¼ cup sugar
1 egg
1 teaspoon vanilla
⅓ cup pumpkin puree (not pumpkin pie filling!)
⅓ cup all-purpose flour
⅛ cup cake flour
1 teaspoon baking powder
⅛ teaspoon salt
¼ teaspoon pumpkin pie spice
¼ teaspoon cinnamon

for the maple glaze
1 ½ tablespoons maple syrup (or you can just use Hungry Jack or Aunt Jemima--which is actually not real maple syrup)
1 tablespoon water
¾ cup powdered sugar

  1. Cream together the butter and sugar until smooth.
  2. Beat in the egg and vanilla until well-combined
  3. Mix in the pumpkin puree.
  4. Add the rest of the dry ingredients, and stir together until just combined.
  5. Spoon mixture into two greased custard cups, and bake in the oven for about 25 to 30 minutes at 350.
  6. While they are baking, prepare the maple glaze by mixing together the maple syrup, water, and powdered sugar in a small bowl.
  7. When the cakes are ready to come out of the over, allow them to cool for a few minutes, and then spoon the glaze over the top.  Serve.

No comments :

Post a Comment