prep time: 20 minutes
bake time: 55 minutes
cleanup time: 5 minutes
time spent procrastibaking: just under 90 minutes
i’m visiting home again this week, and as everybody knows, there are pros and cons to staying at your parents’ house. here are some of mine. pro: two adorable puppies to play with!, con: sneeze-inducing puppy hair. pro: seeing everybody you love and missed, con: less private space/time. pro: an electric mixer to procrastibake with, con: no real procrastibaking ingredients.
it’s been a couple days since i’ve procrastibaked, and the delay has been because i just don’t know what to bake. at my apartment in boston, my cupboards are stocked with flours and sugars and spices for creating all sorts of delicious treats– but my family, like most normal families, doesn’t grocery shop with confections in mind. sure, i could make myself a bologna sandwich, but somehow i just can’t decide how to turn that into a baked good.
so this is the first in a series i’ll call: the kitchen sink. i’ve scoured my parents’ kitchen for ingredients i think might turn into something yummy, and we’ll mix em up and see how things go.
today’s adventure: pumpkin spice cake.
- large mixing bowl
- bundt cake pan
- 2 1/3 cups all-purpose flour
- 1 stick butter
- 1/3 cup sugar
- 1/3 cup dark corn syrup
- 1/3 cup maple syrup
- 1 16oz can pumpkin (not pumpkin pie mix)
- 3/4 cup hot water
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 large egg
- 1 egg yolk
- 1/4 cup frangelico (hazelnut liqueur)
step one. preheat your oven to 325 degrees F and grease your cake pan.
step two. take all your ingredients and add them to the bowl, beating until the mixture is smooth and consistent. the order doesn’t really matter. i’m using my parents’ electric mixer, because, ya know, when in rome.
while this is baking, i’m going to whip up some sweet frosting– the kind we made for the pineapple carrot cupcakes. check out the link for a reminder on the recipe– it tastes like a marshmallow, which i think will be pretty complimentary to the spice of the cake. once the frosting’s done, scoop it into a ziploc bag– we’ll use that to pipe the frosting decoratively onto the cake.
once the cake is done baking, remove it from the oven and put it on a trivet so it can cool for about 10 minutes. at that point you should be able to invert it, and it should come cleanly out of the bundt pan (which is why we greased it up in the beginning!). if it’s having trouble, slide a butter knife around the perimeter of the cake to loosen it.
using the ziploc, squeeze a liberal amount of frosting in a pattern of your choice onto the cake. this cake is a little heavy and the frosting really is complimentary, so go nuts. feel free to top with a dollop of whipped cream!
not too shabby for our first kitchen sink cake– this tastes awesome after dinner or for breakfast, next to a glass of milk or cup of coffee. maybe not the first recipe you’d think of for the end of july, but that doesn’t make it any less tasty. 🙂