Posted by Nicole
So. About that cake that Lauren and I decided to make at 11:30 PM on Saturday night. It. Was. So. Good.
We don’t really have a “recipe” for it, but maybe we can inspire some amazing recipe queen to develop a real one? Anyways, here’s what we do have.
Hopefully you’re not too sick of pumpkin… It’s still November!
- 1 package Sweet Potato Biscuit Mix from Crate & Barrel
- 3/4 c Almond Milk
- 1/4 c Heavy Whipping Cream
- 1/2 c Canned Pumpkin
- 1 egg
- 1 t Pumpkin Pie Spice
- 5 drops NuNaturals Pure Liquid Clear Stevia
NuNaturals sent us a giant package of goodies about three months ago. I’ve been using the Pure Liquid Vanilla Stevia in every single one of my oatmeal bowls since September. I love their products so much more than other sweeteners. My days of Sweet ‘N Low and other mystery sweetener packets are long gone. Me and stevia are likethis.
Anyhow, back to the cake. Lauren had the bright idea to add a granola topping before baking.
- 1/2 c Oats
- 1/4 c Canned Pumpkin
- 1 packet NuNaturals Stevia
With our fingers, we mixed the oats, pumpkin, and stevia into little clumps. After spraying the bundt cake pan with Baking Pam, we covered the bottom with the granola clumps. Then we poured in the cake batter.
Bake for 25 minutes at 350° F. Wait patiently.
The cake flipped out smoothly and then we let it sit for about 15 minutes. Ok, that’s a lie. We were eager to try it and were too lazy to wait for it to cool before putting the frosting on.
What would cake be without frosting?
- 6 oz. Mascarpone Cheese
- 1/4 c Canned Pumpkin
- 3/4 c Powdered Sugar
- 2 t Pumpkin Pie Spice
- 1/8 t salt
This pumpkin frosting, adapted from Sunset magazine, is absolutely amazing. Can be eaten on cake or by spoon. It’s that good.
Slice and serve. Cover with more icing if you are feeling adventurous.
See how long it lasts.
Look at it.
This bundt cake was a nice switch up from cupcakes and it definitely hit the late night sweets craving. It was just a little uncooked in the middle and luckily wasn’t dry at all. My tip: always microwave cake/pie/cupcakes for about 10-15 seconds. Like I said with the vegan zucchini bread, if you add a bit of milk before microwaving, you can create instant bread pudding. Highly suggested.
And now I’m back at school. I doubt the dining halls can compete with these past few days of amazing food. Two more weeks till I’m home! I’m coming for you, oven.
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