Sunday, December 13, 2009

An Unexpected Cake

You know the story: it's 10:30 PM, you should be studying or at least reading a good book, but you can't get your mind off it.

It? Well, in most cases, it refers to ice cream, cheese, or chocolate. In my case, it was more like baking. All I could think about was baking something, anything, with the leftover pumpkin puree that was in the fridge. I started counting off the available ingredients: applesauce (that was before I realized it had been sitting in the fridge a little too long, and was swiftly replaced by oil), eggs, flour, poppy seeds, almonds, cinnamon, butterscotch chips... After the success of the oatmeal scotchies, I couldn't leave the remaining chips alone for too long.

And somehow, between 10:30 and 11--or 2230 and 2300, to give it some importance--a cake came together. I don't really know how, given that I pretty much mixed a good five recipes together, but it sure was good: very moist, yet with a slight crunch from the poppy seeds and slivered almonds. Not to mention the cinnamon pairing with the pumpkin puree to give it some nice warmth. And the butterscotch chips? I'll just put it this way: perfect combination.

I could call it Lucie's Cake, or Pumpkin Delight, or some other cheesy name. But I think I'll stick with what describes the cake best: The Unexpected.

The Unexpected

This recipe yields two mini bundt cakes (like the ones found right here), enough for four people when serving it for tea or a nice snack.

1/4 c. oil
1 egg
1/2 TS vanilla
1/2 c. pumpkin puree
1/2 c. sugar
1/2 c. flour
1 TS baking soda
1 TS baking powder
1/4 TS salt
1 TS cinnamon
1 TB poppy seeds
1/4 c. butterscotch chips
a handful of slivered almonds

Preheat oven to 350°F / 180°C.

In a medium bowl, mix flour, baking soda, baking powder, salt, and cinnamon together.

In a large bowl, mix sugar and oil together. Add vanilla, pumpkin, and egg--one at a time--until combined.

Add flour mixture and blend until combined, adding remaining ingredients as you mix.

Pour batter into two mini bundt pans.

Bake approximately 30 minutes, or until a knife inserted in the center comes out with a few crumbs attached. Let cool in pans 5 minutes and invert onto a wire rack. Cool for at least another 30 minutes before serving.

To store, place in a tightly sealed box for a few days maximum.
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