Friday, October 19, 2012

Baking Makes People Smile


Salut means hi in French, I think. Haha I kid, of course it does! Yesterday was my cousins birthday and I wanted to show him how much I appreciate him so much by baking him a pumpkin cake, since it's pumpkin season. I got this recipe from, Lillie was nice enough to share the goods so I'd figure why not give it a try. So let's recap on what this cake is made of:  

One-bowl Pumpkin Cake with Bourbon Sour Cream Glaze Makes one 9-inch tube cake  

For the cake:
one 15-ounce can (about 1 3/4 cups or 425 grams) pure pumpkin purée
2/3 cup (150 grams) Greek yogurt (I used 0%)
2 teaspoons (10 ml) vanilla
2 eggs
3/4 cup (150 grams) sugar
1/4 cup (50 grams) brown sugar, packed
2 tablespoons (30 ml) vegetable oil
2 cups (250 grams) flour
1 tablespoon (12 grams) baking powder
1 teaspoon (4 grams) baking soda
1 teaspoon (2 grams) cinnamon
1 teaspoon (2 grams) ground ginger
1/2 teaspoon (1 gram) ground nutmeg
1/2 teaspoon (2 grams) salt
1/4 teaspoon ground cloves

 For the glaze:
2 tablespoons (28 grams) butter, melted and cooled slightly
1/4 cup (55 grams) sour cream (or Greek yogurt works well too!)
1 cup (115 grams) powdered sugar
1 tablespoon (15 ml) bourbon (or 1 teaspoon vanilla if you are serving this cake to the 21-and-under set)
pinch of salt

Preheat oven to 350. Generously butter and flour a 9-inch springform tube pan (whaaaat is a springform tube pan, you ask? It’s this but if you are without one then a bundt pan works just as well) and set aside.

Combine pumpkin, yogurt, vanilla, eggs, both sugars and oil in a large bowl and whisk for several minutes until smooth. Set a fine mesh strainer over the top of the bowl. Make sure your bowl is high enough so the liquid doesn’t touch the bottom of the strainer. Trust me, I know from experience.

Combine the flour, baking powder, baking soda, salt and spices in the strainer and sift the dry ingredients directly over the pumpkin mixture. Use a spatula to fold the dry ingredients into the wet ingredients. Be careful to not over-mix. Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 40-45 minutes or until a tester comes out clean. Cool in the pan for 20 minutes, then transfer to wire rack to cool completely.

Meanwhile make the glaze. In a small bowl combine the cooled butter and sour cream until smooth. Stir in powdered sugar, bourbon, and a pinch of salt. The glaze will be thin (and will spread) so pop it in the fridge to help it to firm up a bit while you wait for the cake to cool.

When your cake is completely cool, transfer to a fancy (and rimmed!) serving platter and spread generously with glaze. Serve immediately.


At a glance, I was pretty impressed with all the ingredients and spices. The only thing that caught me a little off guard was the Greek yogurt. I have never heard of it before but Lillie informed me that it is the secret to this cake. The glaze was really easy to make and was such a nice addition to the cake but too bad I couldn't add the bourbon, I had to keep it alcohol friendly since there were kids.


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