SOMEONE TURNS SEVENTEEN TODAY!
Happy Birthday, Chief! You’ll always be a puppy for us…
Birthday requires cake. Obviously.
The other day I saw a compilation of cakes by Food & Wine, a sort of “bucket list of cakes.” You can check it out here. According to the article, if you bake one of those cakes each month, at the end of the year you will become a very accomplished baker, mastering all techniques that matter. Danger attracts me, because I was immediately mesmerized by the list and next think I knew, the first one was in the oven. No idea what makes it a “snacking cake” but the name has a good vibe. Plus, it mixes two flavors I love, maple and pumpkin. I am not too wild about pecans, but it’s always good to have an excuse to crack open that bag hibernating in the freezer. This cake is incredibly easy to make, smells amazing, and everyone raved about it. Now, before you get too excited: NO, I am not baking the other 11 cakes. And YES, this is my final answer.
MAPLE PUMPKIN PECAN SNACKING CAKE
(adapted from Food and Wine magazine)
1/2 cup whole wheat flour (I used white whole wheat)
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
7 ounces pecans (about 1 to 1 + 1/3 cups)
1/2 cup pumpkin puree
2 large eggs, at room temperature
2/3 cup dark brown sugar, packed
1/4 cup maple syrup
1/4 cup plus 2 tablespoons coconut oil, melted
1/2 teaspoon vanilla
3 tablespoons demerara sugar for sprinkling
Heat the oven to 325° and grease an 8-inch square cake pan,
In a medium bowl, whisk together the two types of flour, cinnamon, and salt and set aside.
In a small frying pan over medium-high heat, toast the pecans until fragrant, stirring occasionally, about 4 minutes. Transfer half of the nuts to a small food processor and pulse until a coarsely ground flour forms. Roughly chop the remaining pecans over a cutting board into small-sized pieces. Add both the pecan meal and loosely chopped pieces to the bowl of dry ingredients.
In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, maple syrup, coconut oil, and vanilla extract until very smooth. Gently fold in the dry ingredients until incorporated. Using a spatula, scrape the batter into the prepared pan. Smooth out the surface of the cake batter with the spatula and sprinkle the demerara sugar evenly over the top. Bake for 45 minutes until a toothpick inserted in the center comes out clean. The top of the cake should be crispy from the scattered sugar-coating.
Let the cake cool for 15 minutes before slicing and serving.
ENJOY!
to print the recipe, click here
Comments: The cake is baked in an 8-inch square pan, so it is reasonably small. Food and Wine lists 8 servings, but I cut it into 20 small squares so that more colleagues could be happy in a cold and foggy Monday morning. Perfect antidote for that type of day, if you ask me. What I loved the most about it was the crust that the demerara sugar formed while baking. Delicious contrast with the brownie-type cake underneath. Notice the lack of leavening agents, the cake is pretty similar to a one-pan brownie, easy and straightforward. Pecans were perfect, but I bet walnuts would work equally well.
Cake number one was pretty painless, I must admit. I like to leave the game while I’m winning, so I’ll stop right here. Although a certain gentleman is lobbying quite heavily for a particular six-layer coconut nightmare. Yeah, when pigs fly over Kansas wearing pink tutus.
Hi, my name is Molly Merlot, I am awfully cute, but I promise you, I don’t fly!
(photo published with permission from Wilson Creek Winery)
ONE YEAR AGO: Silky Gingered Zucchini Soup
TWO YEARS AGO: Sweet Fifteen!
THREE YEARS AGO: Sesame and Flaxseed Sourdough
FOUR YEARS AGO: Green Beans with Miso and Almonds
FIVE YEARS AGO: Saturday Morning Scones
SIX YEARS AGO: White Bread
I love all these things so that cake – despite not knowing what a snacking cake is, either! – is calling me. Your pooch is all the cute 🙂
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Puzzling name, isn’t it? But tasty regardless… 😉 Chief says thank you very much….
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Ha ha! Very cute post, and happy birthday Chief! Such sweetness! I love the idea of “snacking” cake. Makes it sound so casual!
“I need a snack. I think I will have a bit of snacking cake,” says Little Miss Muffet!
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Great one, Little Miss Muffet! Puuuurfect!
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Wow! Seventeen?? That’s very cool 🙂 and I love the piggie!
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Considering we thought he was not going to make it through December… it is amazing how well he’s doing! Piggie is adorable…. the tutu is wonderful, but the shoes just about kill me!
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I know, I saw them!
We lost our last dog at 15 and a half and we thought that was a good age 🙂
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15 and a half… yeap, that is a long life…. we lost our dalmatian at age 13, had to be put to sleep… and all my other dogs lived a maximum of 14 years back in Brazil. Chief is unreal…. almost completely deaf now, doesn’t see very well, has trouble with the back legs, but has the appetite of a wolf, and keeps going on
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Wow! Good boy 🙂
Now that we are back at the other end of things with such a young dog I can’t imagine him getting old 😦 it’s the sad part of pet ownership x
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That picture of the piggy is awesome! Wilson Creek Winery holds a special place in our hearts. It was the one where Mike and I first got our start! Love, love, love it! And your cake looks divine. I would gobble that right up. But above all else – happy birthday to Chief from all of us!!! We love and adore him. 🙂
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What a wonderful coincidence! I had no idea and all of a sudden this post feel truly special!
Chief says “when are they coming back to play with me?”
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All of these recipes look so good on this blog. I do have a question that’s sort of off topic. What do people in Brazil traditionally eat for breakfast/lunch/dinner? From the research papers I’ve read, it’s bread and coffee for breakfast and beans and rice with meat for lunch and dinner.
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Definitely coffee and very good bread (baguette type, or French bread) with butter. Nowadays, though, most people will rather have yogurt, cereal, fruits together with black coffee. But when I was growing up, the traditional breakfast would be bread & butter “pao com manteiga” and black coffee or coffee with a little milk in it (we call it “cafe com leite”). Black beans and rice are pretty much a staple in every Brazilian home. I would not say that we eat it daily. For instance in my home my Mom would alternate and sometimes have pasta, sometimes mashed potatoes. But it is true that rice and beans were always available, and then some type of meat as the main course. Meatless meals were pretty much unheard of when I was growing up. This is also changing a lot now…
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So happy so see the old guy is still kicking! And will be trying the cake, for sure. Pat K in Norman
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Pat, so nice to see you here, what a nice surprise! Chief was in horrible shape around Thanksgiving, we even had an appointment set for him to be put to sleep. That morning he got up all better, and… the rest is history. The old man simply won’t give up! 😉
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A very yummy looking cake 🙂 and Happy Birthday Chief! 🙂 Have a great weekend.
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Weekend was great, Chief seems quite adapted to the beginning of his 18th year of life… can you imagine???? I feel old and I am like a kid by comparison… (sigh)
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Chief must be very well looked after that’s all I can say! 🙂 🙂 🙂 Glad you had a great weekend and I’m sure you don’t feel as old as me! 😛
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Sally, how fortunate you are to have your fur kid for so long. You have taken good care of Chief!
The cake sounds awesome, I love maple, pecans and dark brown sugar in the same recipe. Thanks for the post.
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Me too, you put maple syrup and brown sugar together and I cannot stop smiling… and snacking! 😉
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Happy birthday to that dear old dog.
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Thank you, Ann! Amazing that he’s still around, I guess he likes us! 😉
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Reblogged this on Chef Ceaser.
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Thanks for the re-blog!
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Lucky family to have Chief for so many years, I hope he was able to have a taste of the cake.
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a tiny tiny taste… you know… but a good helping of pulled pork, yes indeed 😉
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Happy belated birthday to chief! The cake looks delish ♥
summerdaisy.net
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Chief is feeling on top of the world with so many wishes for his Bday… thank you! And he says… make that cake and give to your pet… 😉
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Buon compleanno, Chief!
This does sounds like a great cake, Sally, and I like the idea of baking a different cake every month as a means of learning various techniques. The only problem is that I’d be eating all 12 cakes. I noticed you cut this one into 20 pieces. Considering my situation, I guess it would be better if I left it as-is. That way, it wouldn’t sound nearly as bad to say that last night I “ate a piece of cake” and not “20 pieces of cake”.
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