Pumpkins. The quintessential symbol of autumn and one of the seasons trendiest fruits (yes, it is a fruit). Pumpkins are making their way into everything these days- lattes and beer, sauces and soups, and of course baked goods.
The changing leaves and cooler breezes have inspired me to start baking, and I decided to kick off the season of the pumpkin with a classic. My mom found this recipe in a magazine ad for Libby's Pumpkin sometime circa my junior year of high school, and we have made it every year since. It's moist, spicy and sweet, and neutral enough to eat with your morning coffee or for an after-dinner dessert. I take no credit for the recipe, but it's a definite must for this time of year.
Marbled Pumpkin Bundt Cake
Preheat your oven to 325 degrees. Grease a 10 cup bundt or round tube pan.
In a medium bowl, combine 1 cup solid pack pumpkin with 2 teaspoons ground cinnamon. Set aside.
In another bowl, combine 1 package of boxed yellow cake mix with 4 eggs, 3/4 cup sour cream, 1/4 cup white sugar, 1/2 cup vegetable oil, and 1/4 cup water. Beat with an electric mixer on low speed until moistened. Beat on high speed for 2 minutes.
Stir 2 1/2 cups cake batter into the reserved pumpkin mixture.
Alternately spook plain and pumpkin batters in your greased pan. It doesn't have to be perfect. This technique is how you'll get the cook marbled look.
Bake in preheated over for 40-45 minutes or until a wooden pick inserted near the center comes out clean. Cool in the pan for 20 minutes then remove to a wire rack to cool.
Dust with powdered sugar before serving and enjoy this little taste of fall!
If you buy a normal (15 oz) can of pumpkin puree, you will have just enough for pancakes later in the week. I love this recipe because it doesn't call for anything fancy and the pancakes come out perfect.
Pumpkin Spice Pancakes
In a bowl, mix together 1 1/2 cups milk, 1 cup pumpkin (or whatever is left from the cake), 1 egg, 2 tablespoons vegetable oil, and 2 tablespoons vinegar.
In a separate bowl, combine 2 cups flour, 3 tablespoons brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon each cinnamon and pumpkin pie spice.
Stir the dry ingredients into the wet ingredients just enough to combine.
Heat a lightly oiled griddle to medium heat. I like to dip a paper towel in oil and (carefully) wipe across the griddle. Ladle about 1/4 cup pancake batter onto the griddle and cook a couple minutes on each side or until each side is golden brown.
Serve with warm maple syrup, powdered sugar, and whatever other pancake toppers you like. I was thinking some apple or pumpkin butter would have been especially great on these. Enjoy!
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