It’s definitely that pumpkin time of year, everywhere I look I see my friends creating all of these wonderful Pumpkin treats, and the skies the limit! I am so proud to be part of this wonderful online community with so many creative, talented people sharing their recipes with us, and just when I thought I had seen it all, someone surprises me!! Life is good when you can learn something new everyday!
So my friends that being said, I would like to share with you a cake that is sure to please. I have been making this since my restaurant days many years ago, when I became the reluctant baker at a restaurant I worked at. It is adapted from my first baking book, Good Housekeeping Illustrated (it had pictures…lol). When ever I make it, it becomes everyone’s instant favorite, I get requests for whole cakes, recipes and even marriage proposals…lol….yes its just that good! So when you try it at home, be prepared to wow your family and friends!
This cake fits in perfectly from October till December, after that you’ll just have to think of an excuse to make it, but what ever you do, just make it!! Now I always make this cake with 4 layers, it just looks spectacular with 4 layers, but feel free to cut it down to 3 layers. I also varied my normal cream cheese frosting by adding in some Marscapone Cheese, you can use all cream cheese if you like.
To cut this cake, I would advise using a serrated knife, the crunch topping is a little hard to cut through. I also make extra crunch topping to decorate the sides and tops with, to me it covers up all my imperfections, but feel free to leave it plain.
Adapted from Good House Keeping Desserts
3 Cups Walnuts, finely chopped
3 Cups Vanilla Wafers (about 75 cookies)
3 Cups Brown Sugar
3 Sticks Butter
1. Melt Butter
2. In a food processor, pulse cookies to a fine crumb
3. Then Pulse walnuts to a fine chop
4. Add in Brown Sugar and mix well.
5. Add in Melted Butter and blend together.
6. Divide mixture into 4 Cake Coated Cake Pans, pressing into bottom and spreading it evenly into the cake pans. Reserve about 2 cups of the mixture which will be baked to use on the sides of the cake.
7. Set pans aside and begin cake.
8. Pre heat Oven to 350 degrees.
Pumpkin Crunch Cake
1 1/4 Cup Sugar
1 1/2 sticks of Softened Butter
1 16 oz can Solid Pack Pumpkin (not pumpkin pie mix)
2 1/2 Cups Flour
1/2 Cup Greek Yogurt
1 Tablespoon Pure Vanilla
1 Tablespoon Pumpkin Pie Spice
2 1/4 Teaspoons Baking Powder
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
3 Large Eggs
1. In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scrapping down the bowl frequently .
2. Add In Pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended.
3. Add in the Eggs, one at a time just until blended.
4. Divide batter equally into your 4 prepared cake pans, smooth it out and make it as even as possible in the pan.
5. Place remaining crunch mixture in another cake pan or pie dish and allow to bake for the smae amount of time as the cakes.
6. Bake in a 350 degree oven for about 20-25 minutes or until a toothpick inserted in the center comes out clean. If you use 2 racks to bake on in the oven, at the halfway mark rotate the pans .
7. Allow pans to cool about 10 minutes, then turn them out onto a wire racks and allow to completely cool.
8. break up the extra crunch mix to very small bits to use to decorate the cake with.
while your cakes are baking prepare a Cream Cheese Frosting.
Cream Cheese Frosting
3 8 oz packs Cream cheese
16 oz Marscapone
2 sticks Softened Butter
1 lb 10 x Sugar
1 Tablespoon Pure Vanilla
Whip the cream cheese, marscapone, and butter till very smooth and creamy
Slowly add in the 10x sugar while mixer is on low setting
Add in Vanilla and mix well. Set aside till needed.
After your cake is completely cooled ( you can even refrigerate for a few hours) begin frosting the layers and putting the cake together. After you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top. When finished frosting, coat sides and top with your extra crunch mixture ( you can eliminate this step).
Now your incredibly good Pumpkin Crunch Cake is finished. It should be allowed to chill for a few hours before cutting, it will help firm up this cake. But you can eat it right away if you just can’t wait! I know you will enjoy this and anyone you feed it too will soon be asking for the recipe! This time of year when the weather turns chilly, and the night comes quicker is my favorite time for family and friends. Sharing a cup of mulled cider, hot chocolate, or the beverage of your choice, with some freshly baked treat……sigh…..it just doesn’t get better than that. Sitting on the porch, or out by a fire pit, looking up at the clear night sky, counting the stars, laughing with friends, or steeling a kiss from your sweetie. Fall nights were made for sharing, so make sure you take some time to enjoy them.
That’s it for today, right now I am just counting down the days till the Food Buzz Festival, I made my hotel reservations, so now I am ready to go!! Thanks for stopping by!!