With her fun-lovin Southern American ways, Morgan from Peaches Please! is insanely-uber-lovely and has some of the most scrumptious foodie recipes and photos. She has kindly agreed to do some proper baking for y’all (unlike most of my recipes) Mmmmmmmm.
So, sit back, relax and be prepared to drool on your keyboard.
Hello readers of Adventures of a London Kiwi! Greetings from across the pond! I’m so excited to be writing my first guest post and that it is for Emma and her blog. I met Emma this summer at the Food Bloggers Connect conference in London and am so happy that we are keeping in touch. If there’s one thing I learned from that conference, it is that the community is so important for bloggers and I’m excited to be becoming more a part of that community.
While in London, Emma and I discussed the possibility of doing guest posts on each other’s blogs and since then I’ve been brainstorming on what could be a good subject. One of the other things we talked about was how Starbucks just introduced its pumpkin spice latte in England and the fact that Emma is a secret pumpkin pie aficionado. I was kind of surprised that fall pumpkin beverages and treats were not as popular in England, but then it occurred to me that pumpkin, like many our traditional Thanksgiving-esque foods, are probably not native to England. [Not really at all! It’s very weird as they are so delish!]
Much of American cuisine comes from other cultures, especially given the wide scope our ancestry. However, Thanksgiving dishes are traditionally those associated with crops introduced to the pilgrims by the Native Americans: corn, beans and squash, otherwise known as the “Three Sisters.” Without these crops, shared by the Native Americans, the settlers would have starved that first brutal winter in New England. Pretty much everyone I know learned all of this in elementary school, shortly before dressing up as turkeys, Native Americans or pilgrims and singing songs for tolerant parents at the school Thanksgiving assembly.
This, coupled with our celebration of Halloween, may explain the widespread of popularity of pumpkin in the United States. Plus, pumpkin is freaking delicious. Especially when slathered with cream cheese frosting. So good. [So, so good.] So I decided to do a pumpkin post for Emma. The first thing that came to mind was my family’s pumpkin roll. It’s our traditional Thanksgiving dessert, but I’ve already done a post on it for my blog, so I didn’t want to do that over again. Eventually, I settled on making a mash up of a cake, pumpkin roll and coffee cake. Thus, we have our Pumpkin Coffee Cake Cake. Two layers of pumpkin cake with a cinnamon pecan swirl, topped and filled with spiced cream cheese frosting. I hope you enjoy it!
Also – sorry, I used American measurements. Cups and all that.
2 C Pumpkin puree, canned or homemade
3 ½ C Flour
1 tsp Baking Soda [bicarbonate of soda]
2 tsp Baking Powder
1 tsp Cinnamon
1 tsp Ginger
¼ tsp Nutmeg
¼ tsp Allspice
½ tsp Salt
3 Eggs, large
¾ C Buttermilk
2 Tbsp Butter, unsalted, melted and cooled
1 ½ C Sugar
½ C Brown Sugar
2 tsp Vanilla
1 ½ Tbsp Cinnamon
1 C Brown Sugar
1/3 C Pecans, ground
16 oz Cream Cheese (2 packages)
3 C Powdered or “Icing” Sugar
1 tsp Vanilla
1 tsp Cinnamon
¼ tsp Nutmeg
- Preheat the oven to 350° F (176° C). Oil two 9 inch round baking pans and line with parchment paper.
- Whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice and salt. Set aside.
- In a separate bowl, whisk together the pumpkin, sugars (brown and white), eggs and buttermilk. Lastly, whisk in the vanilla.
- Mix together the cinnamon, brown sugar and pecans for the swirl.
- Whisk the flour mixture into the pumpkin.
- Pour ¼ of the batter into each pan and then generously sprinkle the cinnamon/brown sugar/pecan mixture over it.
- Carefully cover the swirl with the rest of the batter and then bake for 35 to 45 minutes, until the middle has set.
- Remove the cakes from the oven. Let them sit for about 10 minutes, then run a knife around the edges to loosen any part stuck to the pan and then turn the cakes out onto a wire rack to cool completely.
- While the cake is cooling, whip up the frosting. Beat together the sugar, butter, cinnamon and nutmeg until smooth.
- When the cakes have completely cooled, spread or pipe a layer of frosting on one layer. Place the other cake, top side down, on top of the layer of frosting. Then pipe or spread the remaining frosting over the top of that second cake.
- Sprinkle the top of the cake with pecans. If the frosting is super soft, then chill in the fridge for a while before serving.
- Then…eat, groan and hold your tummy in joy.
I’m not even kidding when I say that I want Morgan to move to my neighbourhood so I can taste test everything for her. Check out more deliciousness on her blog Peaches Please! You won’t be sorry…hungry and inspired, but never sorry…
Thank you again Morgan, it looks utterly utterly scrumptious & you really are so lovely.