Pumpkin spice mix is secret to stellar fall baking recipes
Black coffee. Preferably an espresso, cut with hot water. Perfection. I am not the audience for the crop of mocha lattes, candy cane cappuccinos and salted caramel dirty chais. However, offer me a pumpkin spice latte, and the gig is up. I'm such a sucker for anything pumpkin that I happily forgo my black coffee mantra for this seasonal treat.
I like this musky-smelling, subtle-tasting, orange winter squash boiled, baked and simmered into savory soups, chilies and stews. I especially like it cooked into a thick, rusty-orange purée. Homemade or canned, it's perfect for mixing with cinnamon, ginger, nutmeg, allspice and cloves for spooning into a flaky pie shell. Make no mistake: This is the combination that screams pumpkin goodness.
It turns out the secret to “pumpkin” lies more in the pumpkin seasoning than the actual vegetable. Good news really — because the seasoning can be incorporated into all manner of dishes — especially my fall baking.
I blend my own pumpkin pie spice using proportions from Betty Crocker, and I take the time to grind my own allspice, nutmeg and cloves for freshness. I also like to vary the cinnamon. Check out the variety of cinnamons available at online spice specialty stores.
Armed with a jar of pumpkin pie spice, I sprinkle it into everything from my home-brewed coffee and black tea to my evening bowl of frozen vanilla yogurt. Mostly, I use the seasoning with cooked pumpkin — its rightful pairing — in cakes, pies, ice cream and puddings.
I added the pumpkin spice seasoning to my standard streusel topping destined for simple one-pan cakes. The result is so good that I dollop it over French toast and spread it on a toasted cinnamon raisin bagel with a smear of cream cheese
Streusel completed, I added pumpkin purée to the cake batter for a fall dessert that is simply delicious. The only caveat is to remember to make sure your cake pan is 9 inches across the top and 1½ inches deep.
The cake keeps well for a couple of days if covered tightly. If desired, you can gild the cake with an espresso-flavored glaze. I like to serve it with a scoop of soft ice cream or a cup of pumpkin spiced coffee.
3 tablespoons ground cinnamon2 tablespoons ground ginger2 teaspoons freshly ground nutmeg1½ teaspoons ground allspice1½ teaspoons ground clovesMeasure ingredients into a small bowl. Mix well. Spoon into small jars and store in a dark place for a month or so.Adapted from Betty Crocker
Prep: 30 minutesBake: 40 minutesMakes: 8 to 10 servingsUse a pan that is 9 inches across the top and 1½ inches deep. Serve the cake with a scoop of vanilla or pumpkin ice cream.Cinnamon pecan streusel½ cup flour¼ cup packed dark brown sugar½ to 1 teaspoon pumpkin pie spicePinch salt¼ cup unsalted butter, softened¾ cup chopped pecansCake1½ cups flour2 teaspoons pumpkin pie spice¾ teaspoon baking soda½ teaspoon salt½ cup (1 stick) unsalted butter, softened¾ cup packed dark brown sugar1 large egg1 cup solid-pack canned pumpkin1 teaspoon vanillaGlaze1/3 cup confectioners’ sugar½ teaspoon instant espresso granules, optionalAbout 1 tablespoon milk or half-and-halfFor the streusel, mix the flour, sugar, pumpkin pie spice and salt in a medium bowl. Add the butter. Use clean hands and your fingertips to blend the butter into the flour mixture until the mixture resembles coarse crumbs.Add the pecans. Use your hands to squeeze and gently clump the streusel into small, shaggy clumps. (Mixture can be made a day in advance; leave covered at room temperature.)For the cake, Heat oven to 350 degrees. Grease or spray a deep, straight-sided 9-inch round (at least 1½ inches deep) or square cake pan with cooking spray.Mix the flour, pumpkin pie spice, baking soda and salt in a small bowl.Put the butter into a large bowl and beat with a hand mixer (or wooden spoon) until light and creamy in texture, 2-3 minutes.Beat in the sugar until incorporated; add the egg and beat it smooth. Add the pumpkin and vanilla; mix well.Dump in the flour mixture; use gentle strokes with a rubber spatula just to incorporate the flour into the batter. (Be careful not to overmix or the cake texture will be tough.)Scrape the batter into the greased pan; smooth the top. Evenly crumble all of the streusel mixture over the top of the cake.Bake in the center of the oven until a wooden pick inserted in the center is withdrawn clean, about 35 minutes. Cool on wire rack until warm.For the glaze, mix the confectioners’ sugar and coffee granules in a small bowl. Dribble in the milk until the mixture forms a smooth, thick, drizzle-able glaze. Use the tines of a fork to swirl the glaze over the cake. Let cool until glaze is set. Use a serrated knife to cut wedges of the cake to serve.
