Tuesday, September 9, 2014

Pumpkin Deep Butter Cake


Other than to say this cake is good...VERY good, and to tell you that people will make yummy sounds when they taste it, followed by quizzical looks, and then sighs of appreciation, I can't really say much more, because this cake defies categorization. It was something that I came up with the other night when I wanted something pumpkin-y for breakfast, but not so overtly, powerfully pumpkin as to be kicked in the face with it. I wanted a plain cake, but a rich, dense, buttery one. I do believe I have achieved that goal.

But describe it?  Let's see...Mr. O-P described it as having the texture of cheesecake, but not. (There is no cheese in it.) It's dense, but light, and could probably be scooped like a spoon bread, but not exactly. It's creamy, but not like a mousse or pudding, nor is it runny like those ubiquitous lava cakes. It is not overly sweet, so perfect for an autumn brunch or breakfast, and yet, with a dollop of whipped cream, and swirl of caramel sauce (and perhaps a sprinkling of toffee bits) would make a decadent dessert. Think pumpkin pie in cake form and I think you'll have it.

Its base is a deep butter cake, with the addition of pumpkin. Here's the recipe. Do not waver from it. Do not remove it from the oven when it tests done at 50 minutes, but bake on to the full 60. But do try it, and let me know what you think. We can't stop eating it, but justify the half empty cake plate in the name of research.

Pumpkin Deep Butter Cake

For crumb mixture: (See note 1)
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon Buttery Sweet Dough Flavor (See note 2)
1 cup all-purpose flour

For batter:
11/3 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
1/2 teaspoon salt
2 extra-large eggs
2/3 cup whole milk
1/2 teaspoon vanilla
1/2 teaspoon Buttery Sweet Dough Flavor
1 cup pumpkin
1 tablespoon pumpkin pie spice
13/4 cups cake flour
Powdered sugar, for garnish

Preheat the oven to 350°F. Grease and flour an 8-inch-square baking pan.

Prepare the crumb mixture
In a small mixer bowl, beat together sugar and butter until fluffy. Add salt, vanilla, Buttery Sweet Dough Flavor (or butter flavoring) and all-purpose flour; beat at low speed just until crumbly. Cover and refrigerate.

Prepare the batter
Combine sugar, butter, and salt in the work bowl of a stand mixer; beat on high speed for 2 to 3 minutes or until fluffy. Add eggs; beat on high speed 2 to 3 minutes or until light.

In a medium mixing bowl combine milk, vanilla, Buttery Sweet Dough Flavor (or butter flavoring), pumpkin, and pumpkin pie spice. Alternately add cake flour and milk/pumpkin mixture to batter, starting and ending with flour. Beat on low speed, scraping sides of bowl, until well mixed.

Sprinkle crumb mixture evenly in prepared pan. Spread batter over crumb mixture. Bake 60 minutes or until top is deep golden brown. Cool in pan for 5 minutes.

Place a flat plate on top of the pan. Holding them securely together, invert until cake drops onto plate. Carefully remove the pan. (The crumb side is now the top of the cake.)

Dust liberally with powdered sugar, and brace yourself for serious goodness.

Note 1: For more pumpkin flavor, feel free to add pumpkin pie spice to the crumb mixture. I didn’t, and loved the cake, but I can see where a little extra spice might just take it over the top.

Note 2: The inclusion of butter flavoring is essential to the success of this recipe.  While butter flavoring may have its place, it can’t hold a candle to the bakery emulsion offered by King Arthur Flour and that can be found here It’s pricey, yes, especially when you factor in the shipping, but you’ll never be sorry that you have this ingredient in your pantry.  It makes a world of difference, transforming your tasty pastries and baked goods into bakery shop quality products. 


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6 comments:

The Quintessential Magpie said...

Boy, that looks delicious, Pattie! Wish I had apiece for breakfast!

xo

Sheila :-)

Mary@mydogsmygardenandmary said...

OMG, it looks delicious. Wish I had a piece right now. You are such a good cook - I would weight 300 lbs eating your wonderful food.
I love anything pumpkin and have been wanting to make a pumpkin cake, but I am diabetic so have to watch my sugar intake. But I sneak it once in a while.
Have a great week.
Mary

Ginnie said...

This looks so good, and I'm definitely starting to crave pumpkin this fall:)

Shannon Hawk said...

This cake looks wonderful! I can't wait to try it:)

Miz Helen said...

We are going to love this cake and can't wait to try it! Thanks so much for sharing with Full Plate Thursday and hope you have a great week.
Come Back Soon!
Miz Helen

Lisa Boyle said...

Oh Pattie, this looks incredible! I can't wait to try it! Thanks for linking up with "Try a New Recipe Tuesday." Hope you can join us again this week. http://our4kiddos.blogspot.com/2014/09/try-new-recipe-tuesday-september-16.html