Is anyone else having pre-fall cravings? I swear it always hits me around the second week of August when I’m completely over summer and have mentally moved on to fall. There is something seriously wrong with dripping sweat post-shower while blow drying and flat ironing my hair. I’m pretty much over that. I’m also ready to put away my bathing suit and not be pressured into going down another water slide at Wild Rivers by a ten year old, and then pretend that I liked it. I definitely think it is time for small children to be back in school telling their teachers between the hours of 8AM & 2PM that they are bored, instead of telling their parents. I’m also ready to reconnect with my favorite shoes. Don’t get me wrong I love my flip-flops, but my crazy obsession with shoes goes far beyond the $2.50 Old Navy flip-flops, and I miss my four-inch patent navy shoes. And as much as I love summer, I require routine. How is it that I can work 40 hours, run the boy to all of his activities, cook dinner, do laundry, and keep my house straightened during a normal week, but in the summer I’m lucky if I get one of those things finished at the end of a day.
You know what else I’m ready for… pumpkin! I know it seems a little early for my pumpkin craze, but I found the perfect pre-fall pumpkin treat… pumpkin angel food cake. It may sound like a strange combination, but trust me if you like pumpkin you will love this. The cake comes together with just one mixing bowl ~ less dishes make me happy, especially in the summer when I get nothing done anyway.
I decided on making a salted caramel glaze to finish this off. This, in itself, tastes fabulous! I reserved a little of the glaze for a baking experiment this weekend because this glaze recipe has all kinds of possibilities. I think the recipe is pretty adaptable. Depending on your preference, you can use light brown sugar instead of dark. If you want the salt flavor to come through a bit more, you can increase the amount of salt to a 1/2tsp. or 3/4 tsp. The cinnamon flavor really stands out, which I love. I think you can omit the cinnamon or decrease the amount and it will still taste great.
The boy loved how it turned out, even though he is not quite as ready for fall as I am.
Wishing you a warm pre-fall weekend everyone!
Pumpkin Angel Food Cake (Adapted from Betty Crocker)
1 tbsp. Gold Medal all-purpose flour
1 tsp. cinnamon
¼ tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. cloves
¾ cup canned pumpkin (not pumpkin pie filling)
1 cup cold water
Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
Salted Caramel Glaze (Grinandbakeit.com)
¼ cup butter, unsalted
¼ cup dark brown sugar
¼ cup granulated sugar
½ cup whipping cream
¼ tsp. sea salt
Add 1/2 cup whipping cream and return to boiling. Boil for 2 minutes, stirring constantly.
Remove from heat; stir in 1/4 to 3/4 tsp. sea salt and cinnamon. Cool completely. Makes about 1 cup.