Friday, September 21, 2012

Two Ingredients Pumpkin Cake with Apple Cider Glaze [From Big Red Kitchen]


The church we go to here in Phoenix is pretty small.  Small enough they can do potlucks every week after church.  As much as I looove free food, I am a bit of a hypocrite.  I do not like having to bring something every time. I feel like each week I need to come up with something even more fantastic than what I brought last week.

 Which, in reality, is ridiculous.

 I think I should start creating a potluck menu of, I don't know, maybe six [no, seven - seven is supposed to be a holy number] different recipes that I cycle through for these potlucks.  Then people at church can go, "oh wait, she brought x last week, so its totally time for y!"  Yeah, I am going to be that person :)

 The pressure is on, too, to make something that the Hubs can eat.  Potlucks are super yummy, unless you have a food intolerance.  Then its really depressing watching everyone else eat casseroles while you're stuck eating carrot sticks.

 One recipe that I made for him to eat at the potluck a couple weeks ago was a super simple pumpkin cake.  Yeah, I know.  Carrot sticks and a dessert aren't exactly filling.  

 So, in honor of fall being here tomorrow, I'm sharing it with you!  The original recipe was a find on Pinterest, but I had to change up a couple things to [1] make it gluten-free, and [2] not have to run to the store.

 The origin of this cake comes from Robin Sue at Big Red Kitchen.  And it only requires two ingredients [plus three more for the glaze].  Sound intriguing? I thought so.

 Here's where to go for her original recipe

However, in order to make this gluten-free, I had to use gluten-free cake mix.  This idea was a little scary for me, because like I've said before, gluten-free baking can go awry really quickly.  I also decided to use apple juice instead of cider, because we're not really juice drinkers.  Buying a pitcher of cider for 2 tablespoons would have been a waste for our family.  This fact was confirmed by the apple juice in our fridge that had been sitting there for a week, half full.  In the spirit of adventure, and in typical form for me, I decided to give it a try for the potluck without testing the recipe first.

 So, here's how this baking thing went for me:


Ingredients
  • 1 box gluten-free cake mix
  • 1 can of pumpkin puree [not pumpkin pie filling]
You Also Need For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons apple cider or juice [I used apple juice, and it worked pretty well too]
  • 1/2 teaspoon pumpkin pie spice
Instructions
  1. Preheat your oven to 350 degrees Fahrenheit.

  2. Mix the pumpkin puree and gluten-free cake mix together in a bowl with a mixer.

  3. Take a quick taste [no eggs, so you can!], then pour the yummy stuff into a greased 11 x 7 pan.

  4. Pop it into your oven and let it bake for 28 minutes, or until a toothpick comes out clean.  *This is apparently a big deal, as I learned over at The Noble Pig.  I was a couple minutes late pulling my cake out.  Turns out, it really is important.  My edges were a little over-baked and dry. Good news, however; the glaze covers up any overcooked imperfections.*

  5. Whip up your glaze while your cake is baking. Mix the powdered sugar, apple cider/juice, and pumpkin pie spice together until it is smooth. Don't get distracted like I did and have to scramble to make it right as your walking out the door to church.

  6. After your cake cools down a bit, top it with your glaze.  

  7. Please, enjoy.
Here are some pics of the adventure:

all mixed up
radar waits for the pam spray to waft his direction
Is it good?  Well, good enough the cake was gone within 20 minutes.  I had to fight a kid for the last piece [in my defense, it was for my husband!].  

Just kidding.  I beat the kid to it before he got a chance to see what he was missing out on.

The Verdict: Awesome recipe [thanks Robin Sue!].  Awesome for dinners, awesome for potlucks, awesome for holidays.  And it can be adapted into a gluten-free recipe that your guests won't know is gluten-free, unless you choose to tell them.  That is a pretty awesome cake :)

Here's the link back to this recipe's origins again, in case you missed it.  Don't forget to give some love over at Big Red Kitchen too!

No comments:

Post a Comment