Yes… I took a little hiatus. Not because I was tired of baking or that I just wanted to… but because we finally found a new home and we were overwhelmed with planning and prepping for the move, so really there was no time to bake!
We’ve been in our new place for about a week now. Things are still in boxes and some still in storage. Not all of the rooms are furnished and we still have painting to do. But, it’s felt like home since the first day!
Our neighborhood is filled with trees and fallen leaves. Everyone has pumpkins on their doorsteps and there are cute dogs and kids everywhere!!!!
It feels like fall here…
So, on this Halloween day, in honor of our new home and homey fall feel I have today, I wanted to make something to make our house smell like the season.
What better to do that than… Pumpkin and molasses!!!
While unpacking, I came across my trusty Bon Appétit Desserts baking book. Admittedly I haven’t made much from it. At over 700 pages and probably just as many recipes, it’s a little overwhelming. All of the recipes look sooooooo yum though. So I thought, why not give it a shot!
I chose the Pinapple Upside-Down Pumpkin Gingerbread, because, why not! It just sounded like it tasted and smelled like the end of October!!!
This may actually be the best gingerbread cake I’ve EVER had!
The topping comes out perfectly carmalized and the cake is perfectly moist and crumbly!!!
I used pumpkin pie spice instead of the lone cinnamon and ginger. It was a good choice!
My house smells like Lady Autumn came and made herself at home in my house!!
Try this if you need something that screams fall for your next gathering or cozy dinner.
Pinapple Upside-Down Pumpkin Gingerbread (adapted from Bon Appétit Desserts)
2/3 Cup packed brown sugar
1/2 Cup unsalted butter
2 Tablespoons pinapple juice
1 Teaspoon mild flavored molasses
1 Can sliced pineapples
2 Cups all purpose flour
2 Teaspoons baking powder
2 Teaspoons baking sofa
1 Tablespoon pumpkin pie spice
1/2 Teaspoon salt
1 Cup granulated sugar
2 Lare eggs
1/2 Cup mild flavored molasses
1/2 Cup canned pure pumpkin
1/2 Cup boiling water
Preheat oven to 350 degrees. Spray a bundt pan with nonstick cooking spray.
Combine the brown sugar, butter, pinapple juice and molasses in a small saucepan. Bring to a boil over medium heat, whisking constantly until sugar is dissolved and syrup is smooth. Boil for 1 minute. Pour into prepared pan.
Place sliced pinapple in syrup in a decorative formation in a single layer. Set aside.
In a medium bowl, whisk together flour, baking sofa, baking powder, pumpkin pie spice and salt.
In the bowl of a stand mixer, beat butter until fluffy, add sugar and beat until combined. Beat in eggs one at a time. Beat in molasses, then the pumpkin. Beat in the dry ingredients until just combined. Beat in the 1/2 Cup of boiling water. Pour into prepared pan.
Bake for 50 minutes or until toothpick inserted in the center comes out clean. Let cake cool in pan for about 20 minutes. Place platter over pan and carefully invert. Let stand for 5 minutes. Gently lift cake pan from cake.
Serve warm or at room temperature. Add whipped cream!!!