From Cleo Coyle: Our readers may remember this great little snack cake from our 14th Coffeehouse Mystery Once Upon a Grind, in which our amateur sleuth bring her shop's coffee truck to New York's Fairy Tale Fall Festival and discovers the body of a "Sleeping Beauty" in the Ramble, the oldest and spookiest section of Central Park. From there, the adventure begins. Meanwhile...
The writing adventure continues for Marc and I as we finish up our 20th Coffeehouse Mystery, coming next fall. As for this fall, we hope you're all enjoying our latest Haunted Bookshop Mystery, The Ghost and the Stolen Tears, which was just named "A Best Read of 2022" by the beloved review blog Escape with Dollycas into a Good Book. Thank you to Lori Caswell and all the readers and reviewers who are helping us celebrate the release of our newest Haunted Bookshop entry...
Now let's get our fall baking on...
☕ A Recipe Note from Cleo
Is bigger better for you? While I like to bake my small version in an 8-inch square pan, you can easily double the recipe for a festive 9 x 13-inch sheet cake.
This pumpkin cake recipe is also dairy free. To finish the recipe in a dairy-free fashion, you can dust it with powdered sugar, or use Dairy-Free Whipped Cream (aka whipped coconut milk). To see that recipe, click here (this link will open a free PDF document).
On the other end of the dairy-eating spectrum, my husband Marc (who is also my partner in crime-writing), absolutely loves cream cheese frosting on his pumpkin and spice cakes. So I'm sharing that option with you today, as well.
May you eat (and read) with joy!
~ Cleo
To download this recipe in a PDF
document that you can print,
save, or share, click here.
🎃 Cleo Coyle’s
Little Pumpkin Cake
(Dairy-Free)
Servings: I use an 8-inch square pan and cut the cake into 16 petite servings. For larger servings, simply cut the cake into 9 squares. For a 9 x 13-inch sheet cake, double the recipe for both the cake (and the frosting) and you’re all set.
Dry Ingredients:
1 cup all-purpose flour
1/2 cup light brown sugar, packed
1/2 cup granulated white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon pumpkin pie spice (*see my end note to make your own )
1/4 teaspoon table salt (or 1/2 teaspoon Kosher salt)
Wet Ingredients:
2 large eggs
½ cup vegetable, canola, or coconut oil
1 cup cooked and pureed pumpkin (If using canned, be sure to use 100% pumpkin and not pumpkin pie filling)
Step 1—Prep-oven and pan: First preheat the oven to 325° F. Make a parchment paper sling for your pan by allowing paper to hang over two edges. With non-stick cooking spray, lightly coat the paper as well as the pan sides without paper. Now mix up your batter.
Step 2—One bowl mixing method: Measure dry ingredients into a large bowl. Whisk them together. Make a well in the center. Break your two large eggs into the well, whisk to blend. Add oil and blend again. Add pumpkin puree. Switch to a large spoon or rubber spatula. Gently stir and fold until the dry mixture is completely blended into a smooth batter—but be careful not to over-mix the batter or you will develop the gluten in the flour and your cake will be tough instead of tender.
Step 3—Bake: Pour the batter into your prepared pan and bang the filled pan on a flat surface to release any bubbles and even out the batter. Bake in a well preheated 325° F. oven for approximately 35 to 45 minutes. The time will depend on your oven. The cake is done when the center is no longer jiggling and springs back when lightly touched. To be absolutely sure, stick a toothpick into the center of the cake. If it comes out clean (with no batter clinging to it), the cake is done.
Remove from oven and allow to cool for a few minutes, then run a butter knife along the sides of the pan that are not papered (to loosen if sticking). Gently lift the cake out of the pan and onto a cooling rack. When completely cool, dust with powdered sugar OR try one of my frosting options below...
*HOW TO MAKE YOUR OWN PUMPKIN PIE SPICE: Spice mixes like this (and apple pie spice) are good to keep in mind when looking for economical shortcuts to your holiday baking. If you would rather not use pumpkin pie spice (or run out of it on occasion, like I do!) here is how you can make your own: 1 teaspoon Pumpkin Pie Spice = 1/2 teaspoon cinnamon + 1/4 teaspoon ginger + 1/8 teaspoon allspice or cloves + 1/8 teaspoon nutmeg
Dairy-Free Frosting
My pumpkin cake recipe is dairy-free. If you’d like a dairy-free option for the frosting, try using “Dairy-Free Whipped Cream,” a wonderful option for creating delicious whipped cream. It’s incredibly easy to make using a single can of full-fat coconut milk. To get that recipe, click here for a downloadable PDF of the recipe, which you can print, save, or share.
(If dairy is not a problem for you, try...)
Cleo Coyle's
Cream Cheese Frosting
Ingredients:
4 ounces cream cheese (half of a typical 8-ounce block)
2 teaspoons whole milk
1/2 to 1 teaspoon pure vanilla extract (to your taste)
2-1/4 cups confectioners’ (powdered aka icing) sugar
Directions: Place the cream cheese into a large bowl. Using an electric mixer, beat until creamy. Add milk and vanilla and beat again until blended. Add about half of the confectioners’ (aka powdered or icing) sugar and beat until fully incorporated. Add the remaining sugar to finish. If you find the frosting too loose, add more confectioners’ sugar. If you find it too dry, add a tiny bit more milk. Frost the cake. I use a tablespoon to dollop the frosting onto the cake, then I use the back of the spoon to smooth and swirl the frosting.
Eat (and read) with joy!
"A BEST READ OF 2022"
~ Lori Caswell, Escape with
Dollycas into a Good Book
"A GEM OF A STORY"
~ Kirkus Reviews
☕
And Our LatestCoffeehouse Mystery
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"A BEST READ OF 2022"
~ Lori Caswell, Escape withDollycas into a Good Book
"A GEM OF A STORY"
~ Kirkus Reviews
☕
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Your pumpkin cake is inspired, Cleo, but so is The Ghost and the Stolen Tears. I laughed out loud many times (in the lunchroom which got the attention of my coworkers!). I hope you revisit that wonderful movie star ballroom in another story. I'd go dancing there every night if I could!
ReplyDeleteYou had me at cream cheese icing! Thank you Cleo Coyle,
ReplyDeleteThe surface of the baked cake is impressively smooth! Picture perfect.
ReplyDeleteAnd the swirling of the cream cheese icing is really pretty, too.