Rain Rain Go Away

Despite the horrid weather outside, it's a bit cozy inside. Won't you step inside and see what I've been cooking up...



I adore these little pumpkin cakes. I have a mini bundt cake pan from Nordic Ware that I use and they turn out so pretty. The recipe in the picture above is from Country Living.

Pumpkin Spice Cake

From Country Living
This recipe has been tested by Country Living

We all know the pleasures of mixing pumpkin purée with eggs, cream, and sugar for the requisite seasonal pies, but don't overlook the joy of presenting a spectacular new dessert like our Pumpkin Spice Cake. Layers of cake cushioned with Pumpkin Cream-Cheese Frosting create a lasting impression even before you take the first bite. One taste of this moist cake and creamy icing, and the traditional pumpkin pie may have to make room on the sideboard for a new holiday favorite.

INGREDIENTS

3/4 cup(s)	(1 1/2 sticks) unsalted butter, softened
1 cup(s)	firmly packed dark brown sugar
1 cup(s)	sugar
3 large	eggs
1 cup(s)	pumpkin purée
1/2 cup(s)	buttermilk
1 teaspoon(s)	pure vanilla extract
2 cup(s)	all-purpose flour
2 teaspoon(s)	baking powder
1 1/2 teaspoon(s)	ground cinnamon
1 teaspoon(s)	baking soda
1/2 teaspoon(s)	fresh-ground nutmeg
1	recipe Pumpkin Cream-Cheese Frosting

DIRECTIONS

1. Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside.
2. Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.
3. Bake the cake: Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool.

I also love this scarf! It definitely has Autumn written all over it! It was in an email I received today from LionBrand yarn. I think I have to add this one to my LONG craft to-do list.