Last Sunday, we had a flop in the kitchen. Notice me, using the term “we” loosely.Here’s the scene (in case you care). It’s ten minutes before church starts. I realize I haven’t placed the meat into the oven so we can eat when we get home. It’s a 6 lb pork roast, frozen solid. I throw it into a pan, pour some liquid and other ingredients over it, cover and place in the oven at 350 degrees. A little too high to slow cook meat, especially frozen meat. But that’s what the directions said. Or so I thought…The result? You know that scene on Christmas Vacation where they all sit down to eat Christmas dinner and the turkey is so so dry it lets out a huge puff of air/steam/smoke when Clark cuts into it?? The family’s all chomping on it, trying to chew it up, and can hardly choke it down. Yes. That was our Sunday dinner. Luckily, I had broiled a piece of salmon, Corrine made a great salad, and of course, we had my friend over: Dessert.DESSERT TO THE RESCUE!!
I say, if all else fails, have a big helping of dessert. Or two.
Which reminds me. At one point in our marriage, very early on, Grant tried to tell me we didn’t need to have dessert after every dinner.
Have you lost your mind??? That was years ago. He saw the light and here we are (still married). Thirty-one years and counting. Um, yes, there’s hope for your marriage.
Dessert to the rescue: This cake may be served as a cake or coffee cake. Serve it warm out of the oven with a scoop of ice cream or some whipped cream for dessert. Or in the morning as coffee cake. It’s a one bowl, throw it all in the mixer type of cake. Get out your bowl. This could be in your oven in ten minutes.
Have a great day!
Pumpkin Buttermilk Chocolate Chip Coffeecake
A Bountiful Kitchen original recipe
1 cup pumpkin puree
1 cup buttermilk, shaken
3/4 cup vegetable or canola oil
1 cup granulated sugar
1 teaspoon vanilla
2 1/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice*
1 cup semi sweet chocolate chips
Spiced nut topping:
2 tablespoons butter, cold
1/2 cup brown sugar
1 teaspoon cinnamon
2 tablespoons flour
1/2 cup pecans*
two dashes salt
Preheat oven to 350 degrees and set the rack in center of oven.
To make topping:
Place all of the topping ingredients into a food processor and pulse until nuts are chopped and ingredients are mixed well. If you don’t have a food processor, soften the butter to room temperature and chop the nuts. Mix all of the ingredients in a bowl. Set aside.
To make cake:
Place all cake ingredients into a large mixing bowl. Mix with electric mixer or stand mixer for about 1 minute or until all ingredients are incorporated.
I like to place the chocolate chips on top of all the dry ingredients so the chips will be coated with the flour and prevent sinking to the bottom of the pan. One bowl-one-mix cakes work best when all of the wet ingredients are placed in the bowl first, then the dry ingredients on top of wet ingredients.
Line the bottom of two 8-inch round cake pans with parchment paper andgrease the pans, oruse one 10-inch Springform pan.
Mix together cake ingredients as directed.
Mix together topping ingredients in separate bowl.
Pour the cake ingredients evenly into the prepared pan(s). Sprinkle the topping evenly over the cakes.
Bake at 350 for about 35 minutes for 8-inch pans, or about 45 minutes for 10-inch pan.
Remove from oven and let cool. Invert onto a plate, then turn over again onto a platter to serve.
-*For the pumpkin pie spice I used my simple, inexpensive, home made recipe for Pumpkin Pie Spice.
-**If not using nuts in topping, add 2-3 more tablespoons of flour to topping.
-If you want to give away a cake and keep one for yourself, use two 8 inch cake pans. You may also use disposable pans, then there is no need to turn the cake out of the pan before serving or giving away.