When Foodbuzz announced it was looking for dishes that were Holiday traditions in our homes, I replied to them asking to be included in this event, I knew I wanted to share one of my dishes with everyone, but I just couldn’t decide what to go with. Was it the stuffing for my turkey, one of the many pies I’ve made over the years, Mama Jeanette’s Bread Pudding recipe…..no nothing seemed quite right, they were all delicious but they just weren’t traditions in my home. One very special dessert did come to mind, it’s a dessert that usually makes just one appearance a year. You can be guaranteed that sometime between Thanksgiving and Christmas you’ll see this extra special cake It’s also a cake I made for our engagement party the very first year we were together.
Since I usually end up eating 75% of the cake by myself, it’s a good thing I don’t make it more often…sigh. Last year I did start distributing wedges of cake to the neighbors, which got me a marriage proposal in the process….luckily her husband took it in stride as did Lisa! So when you make this cake for your family and friends be prepared, and also have extra copies of the recipe on hand, because your going to need them! This cake is just that good!
Holiday’s can be a very special time, we have been blessed as food bloggers, not only do we have enough to eat, but we have enough to make dishes to blog about……not everyone is that fortunate, and although it should be in our thoughts the entire year, this time of year it needs to be at the top of our list.
Here’s one way you can help, Foodbuzz has partnered with Frigidaire for the Talk Turkey campaign to benefit Save the Children and they need your help. Go to Make Time for Change to “talk turkey” and Frigidaire donates $1 every time you leave a tip, and who knows you might even win the new range that they’re giving away. So take a few minutes and leave a tip for Frigidaire’s Talk Turkey, I’ll be here with a slice a cake and a cup of good cheer when you get back.
- 3 Cups (450 g) walnuts, finely chopped
- 3 Cups (360 g) vanilla wafers (about 75 cookies)
- 3 Cups (540 g) brown sugar
- 12 oz (340 g) butter
- 1¼ (250 g) cup sugar
- 6 oz (168 g) softened butter
- 1 16 oz (425 g) can solid pack pumpkin (not pumpkin pie mix)
- 2½ ( 300 g) Cups flour
- ½ Cup (96 g) Greek yogurt
- 1 Tablespoon (15 ml) pure vanilla
- 1 Tablespoon (15 g) pumpkin pie spice
- 2¼ Teaspoons( 12 g) baking powder
- ¾ Teaspoon (4 g) baking soda
- ½ Teaspoon (2.5) Salt
- 4 Large Eggs
- 16 oz (454 g) cream cheese
- 8 oz (227 g) mascarpone (or cream cheese)*
- 8 oz (227 g) softened butter
- 2 cups (150 g) confectioners sugar
- 1 Tablespoon (15 ml) pure vanilla
- Melt Butter
- In a food processor, pulse cookies to a fine crumb
- Then Pulse walnuts to a fine chop
- Add in Brown Sugar and mix well.
- Add in Melted Butter and blend together.
- Divide mixture into 4 Coated Cake Pans (One very full cup per pan), 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.
- Set pans aside and begin cake.
- Pre heat Oven to 350 degrees.
- In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scrapping down the bowl frequently .
- Add In Pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended.
- Add in the Eggs, one at a time just until blended.
- Divide batter equally into your 4 prepared cake pans, smooth it out and make it as even as possible in the pan.
- Place remaining crunch mixture in another cake pan or pie dish and allow to bake for the smae amount of time as the cakes.
- Bake in a 350 degree oven for about 25-30 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 .
- Allow pans to cool about 10 minutes, then turn them out onto a wire racks and allow to completely cool.
- 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.
- Whip the cream cheese, mascarpone, 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.
- When 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*
Now your incredibly delicious Pumpkin Crunch Cake is finished! It should be allowed to chill for a few hours before cutting, it will help firm up this cake (When you do cut it make sure to use a serrated knife), 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 another slice!
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.
Thanks for stopping by, see you all real soon!