Time to Celebrate with Pumpkin Cake

I did it. After plot twists and unexpected interruptions, I still managed to turn in my twelfth Love Inspired book on time. You know what means. It's time to celebrate. And with autumn in full swing, I can do it with some of my favorite fall treats like this pumpkin cake. 

Actually, I've shared this recipe before and I really do love it. First, it's delicious. Second, it's small, only an 8x8 or 9x9 pan's worth. Meaning you're not munching on cake for the rest of the week.

Here's what you'll need for this Pumpkin Cake:

• 1 cup sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1 cup all purpose flour
• 1 tsp cinnamon or pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup powdered sugar
• 1/4 cup softened cream cheese
• 2 Tbs butter, softened
• 1/2 tsp vanilla extract

Preheat your oven to 350 degrees.

In a medium to large size bowl, beat the sugar and eggs until well combined.

Add pumpkin and oil.

And beat a medium speed to combine.

Love that color.

With your mixer on low, add flour, cinnamon, baking soda, baking powder and salt.

And beat for one minute.

Yes, the batter will be thick.

Spread batter into greased 8x8 or 9x9 baking pan.

Bake until cake is set and toothpick inserted in center comes out clean, 25-30 minutes.

Allow cake to cool, then make your frosting.

In a medium size bowl, beat cream cheese and butter until creamy. Add powdered sugar and vanilla.

And beat until fluffy.

Spoon frosting onto cake.

And spread evenly, using knife or offset spatula.

Delicious!

A taste of autumn in every bite. And what's not to like about that.

What are some of your favorite fall treats?

Award-winning author Mindy Obenhaus is passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. She lives on a ranch in Texas with her husband, two sassy pups, countless cattle, deer and the occasional coyote, mountain lion or snake. When she's not writing, she enjoys spending time with her grandchildren, cooking and watching copious amounts of the Hallmark Channel. Learn more at mindyobenhaus.com

A Little Bit of Pumpkin (Cake)

So last week was about soups and some other fall weather favorite meals. But it dawned on me the other day that here we are, more than midway through October, and I have not eaten or made anything pumpkin.

Hmm...

Time to remedy that. 

Actually, I've shared this recipe before and I really do love it. First, it's delicious. And it's small, only an 8x8 or 9x9 pan's worth. Meaning you're not munching on cake for the rest of the week.

Here's what you'll need for this Pumpkin Cake:

• 1 cup sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1 cup all purpose flour
• 1 tsp cinnamon or pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup powdered sugar
• 1/4 cup softened cream cheese
• 2 Tbs butter, softened
• 1/2 tsp vanilla extract

Preheat your oven to 350 degrees.

In a medium to large size bowl, beat the sugar and eggs until well combined.

Add pumpkin and oil.

And beat a medium speed to combine.

Love that color.

With your mixer on low, add flour, cinnamon, baking soda, baking powder and salt.

And beat for one minute.

Yes, the batter will be thick.

Spread batter into greased 8x8 or 9x9 baking pan.

Bake until cake is set and toothpick inserted in center comes out clean, 25-30 minutes.

Allow cake to cool, then make your frosting.

In a medium size bowl, beat cream cheese and butter until creamy. Add powdered sugar and vanilla.

And beat until fluffy.

Spoon frosting onto cake.

And spread evenly, using knife or offset spatula.

Delicious!

A taste of autumn in every bite. And what's not to like about that.

We've had a pleasantly cool and rainy week here in south central Texas. Perfect weather to stay inside and finish the second book in my current contract. I'm excited about the way it turned out. Those characters can sometimes throw you curve ball, but it usually makes things turn out better. Now it just needs a little spit-shine before I send it off to my editor.

So what are you up to this week? Writing? Reading? Making the most of autumn before winter sets in?

Three-time Carol Award finalist, Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com 

Celebrating October with Pumpkin Cake, Nature and Progress on the Big House

October has arrived and you know what that means. It’s officially pumpkin season, one of my favorite times of the year. I love almost anything pumpkin, yet we’ve been so busy with things at the big house that autumn’s arrival almost escaped me until I saw all the pumpkins at the grocery store. Of course, the 90 degree temps don’t exactly make it feel like fall. Still, the cooler nights have the wildflowers peeking out to say hello.

The calves are getting a little more mischievous, too.

Do these guys look like they’ve been busted or what?

"Who, me?"

And the sunrises are just gorgeous.

But about that pumpkin cake.

This is a recipe I’ve shared before, but it’s too good not to share again.

Here's what you'll need.

For the cake:

1 cup sugar

2 eggs

1 cup pumpkin puree (not to be confused with pumpkin pie filling)

1/2 cup canola or vegetable oil

1 cup all purpose flour

1 tsp. cinnamon or pumpkin pie spice ***see note in instructions below***

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

For the frosting:

1/4 cup cream cheese

2 Tbs. softened butter

3/4 cup confectioners sugar

1/2 tsp. vanilla

Preheat your oven to 350 degrees, then grease a square baking pan. 8 x 8 or 9 x 9, whatever you have.

Next, mix together your sugar and eggs at medium speed for about two minutes.

Add the pumpkin and oil.

And mix until blended.

Now add your flour, baking soda, baking powder, salt and...

Wait for it...

Instead of adding the cinnamon/pumpkin pie spice,

I MADE A SLIGHT CHANGE THAT SENT THIS CAKE OVER TOP.

I love spices, but I am not a fan of pumpkin pie spice. The flavors always seem flat to me, so when I'm making my pumpkin pie, I always go with the cinnamon, ginger and cloves measurements listed on the Libby's Pumpkin Puree can. Then I discovered a recipe for making your own pumpkin pie spice over at My Baking Addiction (recipe here).

OH. MY. WORD.

This blend of cinnamon, ginger, nutmeg, allspice and cloves was the perfect addition to this cake and is now a staple in my kitchen.

***I ADDED 1 1/2 TEASPOONS INSTEAD OF THE RECOMMENDED 1 TEASPOON.***

Okay, so beat those ingredients in at low speed for one minute.

Pour into your pan.

Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean. Since I was using and 8 x 8 pan it took a little longer.

Cool on rack.

For the frosting, mix together your cream cheese and butter until well blended.

Then, with your mixer on low speed, add the confectioners sugar and blend well.

Then beat in your vanilla.

Oops. Looks like someone was a little eager to dig in.

Moist, delicious, pumpkin perfection.

Oh, I cannot wait to make this again. I'm guessing that may just happen this week, regardless of how warm it is outside.

So continue to progress at the big house.

The painting is ongoing.

But tiling in the master bathroom is now complete.

And I have a real floor in my office.

You know, our dogs have really been a source of entertainment since we moved. They absolutely love being outdoors, because they just never know what they might encounter.

Whatever went into these woods got Dixie’s attention.

Because she stayed there forever.

Now it’s your turn.

What does fall mean to you? Pumpkins, apples or something entirely different?

And the big question, what do you think Dixie saw in those woods?

Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com