Saturday, November 06, 2010

Pumpkin Cake with Sweetened Cream and Chopped Hazelnuts

I made this pumpkin cake last Tuesday, because I just HAD to have something pumpkiny.  It fit the bill!

Pumpkin Cake

2 sticks unsalted grass-fed butter, softened, plus more for baking dish
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon sea salt
1 teaspoon (non-aluminum) baking powder
1 teaspoon (non-aluminum) baking soda
2 cups whole cane sugar (or other whole sweetener like palm sugar, coconut sugar, maple sugar, etc.)
4 large pastured eggs
2 cups pumpkin puree 
1 cup warmed milk

1.  Preheat oven to 350 degrees.  Butter a large 9 X 13 pan, then flour the pan with more sprouted flour and tap out excess.  (You could also use two round cake pans, or two square cake pans.)  Set aside.
2.  In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda using a whisk.  Set aside.
3.  Place softened 1 cup of butter in a bowl of a stand mixer.  Add sugar and mix on medium until light and fluffy, about 3 minutes.  Add eggs one at a time.  Add pumpkin puree and milk.  Mix in reserved dry ingredients on low.  Mix until just combined.
4.  Pour batter into prepared pan and bake until a toothpick poked in the center comes out clean, about 55-60 minutes.  Place cake on cooking rack and let rest 20 minutes.  
5.  Serve with whipped cream sweetened with a little rapadura or stevia powder (make sure your stevia powder is green; if it's white it is too processed), and a sprinkling of soaked, dehydrated, roasted and chopped hazelnuts.

5 comments:

McDonalds said...

Yea!!! another k-land post. Good to see you are doing something pumpkiny....it is an improtant aspect of this time of year. xo, Sara

McDonalds said...

Hey, just a quick question...where did you get your le creuset and which did you order? I have been looking at ebay and thinking of purchasing one there, I am also thinking of purchasing a stock pot because I make a lot of stock, but maybe a dutch oven would be better because I could make stock and other things in it???? Just asking your opinion because I respect it and you are a recent purchaser...let me know when/if you have time. xo, S

k said...

I LOVE the Le Creuset I just got, but I can't remember how big it is. I ended up getting it at Williams-Sonoma because even their crazy prices were the same as the Le Creuset's website. But I hadn't thought of being patient and getting one one ebay or craigslist. Mine is BIG. It's probably the 7 quart one, or somewhere near that. It's perfect for making stocks and soups, and also for use as a big frying pan. I would like to get another smaller one, around 4-5 quarts to use when I'm not needing a big ol pot. Let me know if you see any good deals!

Amanda Brown said...

This is just another part of your evil plan, temptress.

Stella said...

love this blog, k! It will be good to connect with you here too!