Monday, October 25, 2010

Pumpkin Bars with Maple Whipped Cream

Pumpkins are all over the place right now. On front porches, in holiday cards, on kids t-shirts and of course, food! For some reason I crave all things pumpkin right now. In my opinion, foods this time of year must contain pumpkin. Coffee, cookies, breads... I think you know where I am going here... So when we hosted our fall dinner party, dessert was simply assumed to be pumpkin. This wonderful cake is made in a 9X13 dish but could easily be made into two 9 inch rounds and frosted. The original recipe called for a cup of oil (yikes!) Since that grossed me out, I replaced it with applesauce. Still super moist! And the only thing better than dessert at the end of a great party is getting sent home with more dessert to enjoy as breakfast the following morning. I made one recipe for the party and then another half recipe to make individual muffins to send home with each guest. I also gave each couple a half-pint of homemade pumpkin butter. Like I said, the theme is pumpkin!

Pumpkin Cake with Maple Whipped Cream

  • 4 whole organic eggs (preferable from your own chickens)
  • 1 2/3 cup organic cane sugar
  • 1 cup applesauce
  • 15 oz can pumpkin or about 2 cups fresh steamed and smashed squash
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • Preheat over to 350*. Grease and flour a 9X13 pan.
  • In a large mixing bowl, whisk eggs, sugar, applesauce and pumpkin until combined.
  • In a separate bowl, sift together flour, powder, soda, salt and cinnamon.
  • Add dry ingredients to wet and stir until just combined.
  • Bake for 30 minutes. Test with a toothpick. Cool completely. (Cake is awesome the next day!)
Maple Whipped Cream
  • whipping cream
  • maple syrup (the real stuff!)
Five minutes before you would like to serve dessert, chill a large stainless steel bowl and
beaters in freezer. Take the bowl out of the freezer and pour whipping cream in bowl. Begin to beat on high. Drizzle syrup over cream, to taste. Beat again until the cream begins to hold shape and can round up high on a spoon. Do not over beat.

The cream is delicious and beautiful on the cake and simply perfect served dolloped on coffee and sprinkled with cinnamon or pie spices. Please do not attempt to top this gorgeous fall desert with store bought whipped cream topping as opposed to the real thing. I promise, once you try it, you will NEVER go back!

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