Happy Turkey Day, lovelies! I hope everyone is spending it with the people that they love the most. I’m thankful for each and every one of you, keeping my blog going even though I’ve been so distant this month. Thanks for the continuous support through my training! This is my first Thanksgiving being away from home so I’m spending it cooking and cleaning. Since I’ve been MIA the past couple of weeks, I had four loads of laundry to do. Eight dollars in quarters. Eeeep!
I made blueberry pancakes for breakfast and will be cooking turkey stuffed with apples and cranberries, mashed potatoes with gravy, stuffing, cornbread, and green beans for tonight. Cooking is truly a labor of love (my DB’s lucky I love him so much. Hah). Thank goodness I have Rihanna’s new CD “Talk That Talk” to keep me company in the kitchen. I’ve been waiting for this CD to come out for weeks.
For dessert, pumpkin is a must! Unfortunately my DB is not a fan of pumpkin, so I did all my pumpkin baking earlier and gave them out at coworkers/law school kids. Instead of making the usual pumpkin pie tonight, try out this cake! I baked it in a 9×13 pan instead of the two 8″ round pans, as recommended in the recipe from allrecipes. They’re fudgy, dense, and came out more like bars instead of cake. Have a delicious dinner tonight!
Ingredients
- 1/4 cup packed brown sugar
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter
- 1/2 cup chopped pecans
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 1/2 cup canned or cooked pumpkin
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Directions
- Preheat oven to 325 degrees.
- First make the topping. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans and set aside.
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine the dry ingredients and add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into a 9x13 pan. Sprinkle with topping.
- Bake for 40-50 minutes or until a toothpick inserted near the center comes out clean.
This looks SO delicious!!
This is fabulous – even my finicky nine year old said she’d have a piece for breakfast! Mine doesn’t look as moist in the center as yours, but the crumb is tender and delicate and so delicious. Thanks for a keeper!
I love, induce I ran across just what I was having a look for. You’ve got wrapped up my personal 4 working day long hunt! Lord Many thanks male. Have got a nice time. Bye