Autumn

 Autumn breeze
changing leaves
colors red and gold
Autumn sounds
All around
Beauty to behold.

Nothing speaks autumn more than some delicious Pumpkin Cake with Brown Butter Glaze.

 Pumpkin Cake with Browned Butter Glaze (adapted Buns in My Oven)

1 package yellow cake mix

1/2 cup white sugar

1/2 cup vegetable oil

1 can (15 ounces) pumpkin

1/4 cup water

1 teaspoon ground cinnamon

4 eggs

Glaze:

4 tablespoons butter

1 cup powdered sugar

2 tablespoons milk 

1/2 teaspoon vanilla

1. Beat together all ingredients for the cake until well combined.

2. Add batter to bundt pan and bake 350° for 40-50 minutes or until a tester comes out clean. Cool for 15 minutes in the bundt pan before turning onto a cake platter to finish cooling. 

For the glaze:

1. Melt the butter in a small saucepan over low heat until browned, about 8 minutes.

2. Pour the butter into a small bowl and whisk in the powdered sugar, milk, and vanilla until smooth.

3. Drizzle over the top of the cooled cake.

 Enjoy...

Tiny Little Bundts

As you know I love to bake. Sometimes when I bake a cake, the cake is just too big for 2 people. I know, I know...the problems some people have. Yes, I know....I could share and many times I do but... Anyway...Recently I found these two cute little bunt pans.

They are the perfect solution for this problem. The other night I tried a new pound cake recipe (Cherry Almond) using these two cuties. Even though this is a recipe for a normal size bundt, it was the perfect amount for the 2 bundts. My hubby and I enjoyed one of those cakes and the other cake I placed in the freezer for later.

Nice!

Cherry Almond Pound Cake (adapted from Get off your Butt and Bake)

1 Cup Butter 

2 1/4 cups sugar

6 eggs

3 cups flour

1/2 teaspoon salt

1/4 teaspoon soda

1 cup sour cream

1 teaspoon vanilla

1 teaspoon almond extract

1/2 to 3/4 cup chopped marachino cherries

3/4 cup pecans, chopped

1. Cream butter.  Add sugar and beat until light. 

2. Add eggs, one at a time, beating after each. 

3. Sift flour, salt and soda together and add to batter alternately with sour cream. 

4. Add vanilla and almond extract. 

5. Bake  in greased bundt pan for 1 hour at 350 degrees or until done. Cool in pan for about 10 minutes before removing to wire rack to cool.

Vanilla Glaze 

2 cups powdered sugar

1 tsp. vanilla

2 tablespoons melted butter

Milk (just enough to make the glaze the consistency you desire for drizzling over the cake) 

Mix until nice & smooth

Enjoy...