I just turned in my two final essays for one of my film classes, and while it's still a little too early to rejoice (I have one last paper left), I could not be happier. Papers written on films typically require me to watch a film more than once, even twice, and sometimes more than thrice; and by the end of writing a paper, my eyes usually hurt from having stared at the screen for several hours on end. Don't get me wrong, I love films. I particularly am very grateful that I only have papers and no finals to study for this quarter, but having to write papers on several movies can be a pain... Such as is the case now. So you can imagine my joy that I have only one more papers-worth of movies left to watch! Amazing sauces! BUT ENOUGH OF THAT. The point of this blog is not to rant (forgive me), so let's get to the good stuff!
I still had a can and approximately one cup of pumpkin puree left, but didn't want to make cookies as there have been an abundance of delicious cookies from generous people lately -- especially at study hall -- so I scrolled through foodgawker once more. And lo and behold, I stumbled upon this recipe for Gingerbread Cake! I made a few adjustments to the original recipe, but otherwise followed the recipe exactly. I hope you enjoy!! :)
No-Frosting Pumpkin Cake
Adapted from Healthy Recipes
Makes ~12-16 squares
Ingredients:
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1 tbsp unsweetened cocoa powder
1/3 cup unsalted butter, melted
1/2 cup molasses (I skipped this because I didn't have molasses)
1/2 cup white sugar
2 large eggs
3/4 cup milk (I always use full-fat instead of reduced-fat or non-fat)
1 cup and 2 tbsp pumpkin puree
Directions:
1. Preheat oven to 350˚F. Spray a 9-inch baking pan with cooking spray. I just buttered mine because I didn't have cooking spray. (If you choose to do as I did, make sure to keep an eye on your cake while it bakes as the bottom will have a higher chance of burning because of the butter.)
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, ground cinnamon, and cocoa powder.
3. In a medium bowl, mix together butter and sugar. Whisk in the eggs one at a time and the milk until just combined.
4. Slowly add the wet mixture into the dry mixture and whisk until well-combined and smooth. Add the pumpkin puree and continue to whisk until combined. Make sure to get all the dry ingredients from teh bottom of the bowl and scrape off the batter along the sides of the bowl as you whisk.
5. Transfer your batter to the prepared pan.
6. Bake the cake for ~35-45 minutes or until the top of the cake is just firm and a toothpick inserted in the center comes out clean. Leave the cake to cool. (I left my cake in the pan because I don't have a wire rack, but if you do, go ahead and cool your cake on the wire rack.) Cut cake into squares and eat! (Nom, nom, nom!)
**My review: It tastes less pumpkin-y than it does ginger-y, but I'm liking the spiciness. The cake is a little on the dry side, so I might add maybe 1/4 cup of plain yogurt or so next time. Otherwise, I like it! :) I also remembered to take pictures, so yay! Making this was super fun and it made my apartment smell like Christmas while it baked in the oven. Nom, nom, nom indeed!
Happy studying and baking, friends!
No comments:
Post a Comment