I love fall. It gives way to the cold blunt winter, but not before sharing it's warmth and depth of color. I prefer fall to any other season, so it's a shame that Mother Nature rarely shares more than a few weeks of fall with her state of Utah.
However, for those few brief weeks, I am looking forward to curling up on our porch swing with a blanket, a cup of hot cocoa, a book, and a slice of pumpkin cake! We don't have a porch swing yet... but hint, hint...
Fall has been peeking through every few days, only to hide again behind 90°+ weather, but I certainly enjoy it while it is here. I haven't even unpacked our coats and winter clothes just yet, in fact I actually have to find them since the big move, hence the delay... but, we do know where the Halloween decorations are! I'm really looking forward to having a house for trick or treaters to solicit. With this in mind,... wait for it,... we have decided to be the house that gives away full size candy bars - so if you are in the neighborhood you now have a heads up on where to stop to make your Halloween legendary!
This was us last year... so start preparing for the fun, coming in 51 days.
Maple Pecan Pumpkin Bundt Cake
8oz cream cheese
½ cup brown sugar
1 ½ cups white sugar
Cream together for several minutes
Add three eggs, whisk until well combined
½ cup chopped pecans
1 teaspoon baking soda
½ teaspoon salt
2 ½ cups flour
Stir until just combined
AddThis cake smelled so delicious prior to and during baking that once it came out and cooled, we immediately cut into it! These lame pictures are all that is left...
1 cup pumpkin puree
cup maple syrup
Mix until smooth
Pour into a well greased bundt cake pan
Bake at F350°, 45-60 minutes
Let rest in pan 15 minutes
Invert on wire rack, let cool
One year ago: The Perfect Combination, Orange Raspberry Muffins