HAPPY HALLOWEEN!!!

Ahh the goblins and ghouls are out tonight (more like mini mouses and furry forest creatures if you ask me). Halloween over the years has seemed to loose its scary roots and become a crafting craze of who can be the most CREATIVE. I LOVE IT even if I don't get to go out and get some trick-or-treating in (stupid diet). I have to say my creativity this year is at an all time low and I have resorted to becoming an accounting tool. Sure all of us accountants get it and think its funny, but for most of the rest of the world I get pegged as the biggest dork ever (see bellow)






Its a 10-key Calculator or the calculator that has a printer. I know I'm a dork get over it (PS what did you expect I'm an accountant and had little time to actually make a costume this year). Don't worry people I only wore it to work I doubt it will hit the streets tonight as here in SAC we are experiencing a little bit of a fall storm which includes but is not limited to wind, rain and possible thunder and lightening. Who knows the night is still young!



At work today we had a little party to get us in the Halloween spirit! And of course I BAKED!!! And here it is the magnificent masterpiece a Cinaminomy Pumpkin Bunt Cake.


Ive Combined two different recipes (one from here and the other from here) for this so here are your ingredients and instructions...super easy

CINAMINOMY PUMPKIN BUNT CAKE

2 sticks unsalted butter, softened, plus additional for greasing bunt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder1 teaspoon baking soda1
1/2 teaspoons cinnamon
1 teaspoon pumpkin spice
1 CAN of Pumpkin Pure (this is the 15oz can or as I refer to it the small can of pumpkin)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs

For Cinnamon Swirl
1/4 cup sugar
2 table spoons cinnamon

For Glaze:
2 T butter
1 cup powdered sugar
1-3 T milk

Preheat oven to 350°F.

Butter and flour bunt pan. For the butter use the wrappers of the 2 sticks that you will use in the cake. I have also had bad experiences with bunt cakes so I usually bring out the cooking spray and spray the pan before flouring the pan.

Dry Ingredients
In a Bowl combine together flour, baking powder, baking soda, cinnamon, and pumpkin spice.

Wet Ingredients
In another Bowl whisk together pumpkin, buttermilk and vanilla.

Use a mixer at high to medium speed for 3-5 mins to beat butter and granulated sugar in a large bowl until pale and fluffy. Add eggs to sugar and butter mixture and beat for 1 minute. Reduce speed to low and add dry and wet mixtures alternately in batches.

Now make your Cinnamon swirl in a bowl or glass mix together the sugar and cinnamon and put to the side

Spoon half the batter into bunt cake pan. Take your Cinnamon Swirl mixture and sprinkle on top of the batter to completely cover (if you would like a bigger swirl make more of the cinnamon swirl ingredients in a bowl and sprinkle on top of first half of the batter)


Spoon the other half of the batter on top of the cinnamon swirl.

Place in over for about 45-50 minutes (mine actually took more like an hour to be done) check the cake by using a skewer or sharp knife like me and insert into center of cake it should come out clean.

Let the cake cool in the pan for about 15 minutes this is really important so wait don't be impatient!

Now invert onto a cooling rack or if you don't have one your serving platter you are planning to use let the cake cool for another 10 minutes before making the glaze

Glaze

Melt butter, add powdered sugar and mix together add little bits of milk until you reach the right consistency (it should easily slip off the spoon you are using to make the icing but should not be runny I would say the consistency of a runny yogurt)

Now Decorate drizzle the glaze over the cake and you should come out with this...