So, for those of you that don't know, (hints can be found at facebook or on Jeff's link page, or by talking to me) I have some professional experience in the cooking world. Indeed, in Jacksonville I'm something of a celebrity on the subject (not really...). Anyhow, fall is right around the corner and I thought I'd share this recipe with everyone. It's really easy, though it requires some focus and patience.

Pumpkin Spice Cake with Sugar Apple Glaze
CAKE:
1/2 cup unsalted butter, room temperature

1 1/4 cups light brown sugar

2 large eggs

1 cup fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)

1 teaspoon pure vanilla extract

2 cups sifted cake flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 cup buttermilk, room temperature

Glaze

3/4 cup brown sugar

1/2 cup apple cider or juice

1 tablespoon butter

Preheat the oven to 350 degrees and place rack in center of oven. Butter and flour (or spray with Pam) two - 8 inch cake pans. Set aside.

In the bowl of an electric mixer (or with a hand mixer, which I prefer), cream the butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla and beat until incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture. Divide the batter in half and then pour the batter into the prepared pans. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans. Cool completely before frosting.

To make the glaze, pour the brown sugar into a saucepan with the butter and heat to medium high. Stir the butter and brown sugar until it makes a smooth mixture (be careful brown sugar burns a lot faster than regular sugar. vigilance!) to that, add the apple cider, once mixed well, let cool. If still too liquid-y, add more brown sugar, or confectioner's sugar, if available.

Assemble cake, garnish with chopped walnuts, pecans, or almonds.

PS: Don't want to invest in buttermilk? Combine 1/2 cup of milk with 1/2 tablespoon vinegar or lemon juice. Stir and let stand for 10 minutes before using.

Enjoi,

RM