New Blog Design and a Failed Thanksgiving Cake

I was so excited to, simultaneous with the unveiling of my new blog design, give you all a complete solution to the problem of what to make for Thanksgiving dessert that will please everyone but not take days to make.  As you can see from the photo above, I had a major fail in unmolding Dorie Greenspan's "all in one" cake, and could not throw another one together because of cross country travel for a friend's wedding.  While the cake, above, did not come out looking like a pretty bundt cake, it was delicious even in its uneven cake chunks form. My conclusion from this particular cake baking disaster is that for me, silicone bundt cake pans just don't work that well.  The cake is great idea - a pumpkin cake filled with apples, cranberries and pecans.  If it had come out nicely, I would have drizzled with a maple glaze, and voila, all your Thanksgiving baking headaches are gone.  As for the blog design, I hope you guys like it! I worked with Julie at Blogger Boutique and highly recommend her for you bloggers out there!  Happy Thanksgiving to all!

Dorie Greenspan's All in One Cake

This cake would also be great in loaf form, and maybe if I did it that way I wouldn't have had so much trouble unmolding it!   As Thanksgiving looms, you are bound to run into baking or cooking disasters, it is as sure to happen as the Macy's Parade.  The important thing is to just roll with it and shrug it off - none of us are Martha Stewart and the important thing is to enjoy time with family and friends.  Every year that I cook I am so exhausted and covered in food splatters that by the time I sit down I can't enjoy the food. I am hoping this year to not get so worked up about the food and instead just enjoy.
(printable recipe)
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon 
1/4 teaspoon freshly grated nutmeg 
Pinch of salt 
1 1/2 teaspoons grated fresh ginger root (or 1 teaspoon ground ginger) 
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature 
1 cup sugar 
1/2 cup (packed) light brown sugar 
2 large eggs, at room temperature 
1 teaspoon pure vanilla extract 
1 1/4 cups canned unsweetened pumpkin puree 
1 large apple, peeled, cored and finely chopped 
1 cup fresh cranberries, halved or coarsely chopped (I used dried)
1 cup pecans, coarsely chopped

 

Directions:

1. Preheat oven to 350.
2. Generously grease a 12 cup bundt pan.  Don't skimp here, really do it up.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.  If using powdered ginger, also whisk that in.
4. In the bowl of a standing mixer with the paddle attachment, beat together the flour and sugars until light and fluffy - 2-5 minutes.
5. Add the eggs one at a time and beat to combine.
6. Add the vanilla and beat to combine.
7. Turn the mixer to low and add the pumpkin, fresh ginger if using and the apple, mix until combined.
8. Using a rubber spatula, stir in the cranberries and pecans.
9. Using the spatula pour the batter into the bundt pan and smooth the top.
10. Bake, on the middle rack, for 60 to 70 minutes, until a tester instered in the middle comes out clean.
11. Let cool on rack in pan for 15 minutes and then unmold.   (i think the silicone pans take longer to cool, so if you use a silicone pan let cool longer, this may have been my problem).
12. Serve as is or with icing of your choice.