Pumpkin Sweet Potato Crunch Cake

Even though there has been record heat here in South Louisiana, it is still Fall.  And I still need my Fall flavors.  Sweet potatoes are a mainstay in Louisiana cooking, especially this time of year.  This delicious cake combines them with pumpkin and has an incredible crunch topping.  The interesting part of the recipe is that the topping goes on the bottom of the pan, so when you turn the cake out it's on the top. It's kind of like a pineapple upside down cake.  But, instead of a fruit topping, it's a buttery, sugary, nutty, crunchy mixture.  Delicious!  Also, it uses a boxed cake mix, so it's easy!

 

Be sure to refrigerate any left over cake.  It will spoil if left out.  Believe me, you don't want to waste a bite!

 

PUMPKIN SWEET POTATO CRUNCH CAKE

1 medium sweet potato, baked, peeled and smashed

1/2 cup pumpkin

1 box yellow cake mix

1 1/3 cups water

1/3 cup oil

4 eggs

1 TBS cinnamon

1 tsp nutmeg

1 TBS vanilla extract

Crunch Topping:

1 stick butter, softened

1 cup brown sugar

1/2 cup chopped pecans

1/2 cup shredded coconut

*Note:  This is a great use for a leftover baked sweet potato.  If you're not sure how to bake them, it's easy.  Place cleaned sweet potato on a greased baking dish and bake in a 400 degree oven until very soft.  For a medium sized potato that's about 45 minutes or so.  Let cool, Peel and mash.  You can do this ahead of time and keep it in the fridge if you'd like.

Preheat oven to 350 degrees.

Grease a Bundt pan well.  I use shortening but you can use cooking spray.  Just be sure to grease generously or it will stick.

Mix cake mix, oil, water and eggs with an electric mixer on low speed for 30 seconds, then medium speed for 2 minutes.  (If you don't have a mixer, just use a whisk and beat the devil out of it.)

Then, add the pumpkin, mashed sweet potato, cinnamon, nutmeg and vanilla extract.  Mix well.

Now mix up the crunch topping by stirring together the softened butter, brown sugar, pecans and coconut until well incorporated.

Spread the crunch topping mixture evenly into the bottom of the greased Bundt pan.

Then, add the cake batter to the pan.

Bake at 350 degrees for 40-50 minutes or until a toothpick comes out clean.  Mine took 40 minutes in my convection oven.

*Note:  Don't freak out if the cake rises REALLY high.  I laughed out loud when I took this cake out of the oven but as it cools, it sinks and relaxes.  

See, it calms down :)

Let the cake cool COMPLETELY before turning it out.  If you turn it out while it's still warm, the topping will stay in the pan instead of on the cake.  (But don't worry, even if it does stick you can always just scoop it out and spoon it back onto the cake.  No one will be the wiser.)

The cake is moist and not too sweet, but you get the sweet from the crunch topping.  It's got a wonderfully spiced flavor that just yells Fall.  I absolutely love this cake and so did my daughter.  She said "Mama, that was awesome!  I want you to make that for my birthday cake."  That's high praise in my book.

Pear Apple Crisp

Yesterday was the first day of Fall.  It was a lovely 94 degree day here in South Louisiana.  Ugh.  I love Fall, and it may be here on the calendar, but someone forgot to tell the weather.  Oh well, maybe next week (or month) will be more pleasant.  In the meantime, I will make Fall inspired dishes and dream of falling leaves and sweater weather.  Speaking of Fall inspired dishes...

PEAR APPLE CRISP

2 (15 oz) cans sliced pears in extra light syrup (reserve the syrup)
2 Granny Smith apples, peeled and sliced
3 TBS reserved pear syrup
1/2 tsp vanilla extract
1 tsp corn starch
1/2 stick butter, softened
1/4 cup all-purpose flour
1/4 cup brown sugar
1 cup oats
1 tsp cinnamon (plus more for sprinkling)
pinch of salt

Preheat oven to 350 degrees.

Drain the pears, reserving the syrup.  Place the drained pears in a baking dish.

Add the peeled, sliced apples to the baking dish.

Sprinkle a little bit of cinnamon over the apples and pears and stir.

In a small bowl, mix 3 TBS of the reserved pear syrup, vanilla extract and cornstarch (I use a whisk).

Pour this over the pears and apples and stir gently.

Make a crumble by mixing together oats, flour, brown sugar, cinnamon and salt.

Add softened butter.  Using a fork, mix until crumbly.

Sprinkle over the pears and apples.

Bake at 350 degrees for 30-35 minutes or until bubbly and crisp on top.

Let sit for 5-10 minutes before serving.

This is a simple recipe that really feels like Fall.  It makes your kitchen smell amazing, too!  Plus, it tastes great!  You can't beat that.  Happy Fall Y'all!

Pumpkin Cheesecake (made in the slow cooker!)

At the risk of repeating myself, I love all things Fall.  I love the beautiful weather, the new shows on television, sweaters and boots, but especially, pumpkin!  This time of year, I go a little pumpkin nutty.  I put pumpkin in everything!  My coffee (of course), muffins, pancakes, syrup, gravy, everything.  But I think this is my favorite, pumpkin cheesecake!  It is creamy and wonderful and spiced just right.  The mixture of cream cheese and ricotta cheese makes it so delicious.  Bonus:  you make it in a slow cooker!  Seriously!  I saw a lady do this on T.V. and had to try it.  I changed the recipe up a bit (added pumpkin for starters) and it came out great.  The moist cooking environment keeps the cheesecake from cracking (like it can in the oven).  Here's how I did it:


PUMPKIN CHEESECAKE

1 cup ricotta cheese
4 oz cream cheese, softened
3/4 cup sugar
1/2 cup pumpkin (not pumpkin pie filling! Plain pumpkin)
2 eggs
1 tsp vanilla
Zest of half an orange
1 tsp pumpkin pie spice
pinch of salt
graham cracker crust (I buy the pre-made kind)

In a food processor (or stand mixer), puree the ricotta cheese until smooth (scrape down the sides as needed).  Add the cream cheese and process until smooth.  Add the sugar and process long enough so that it is not grainy (a minute or two).  Add the eggs, pumpkin, vanilla, orange zest, pumpkin pie spice and salt.  Process until smooth.

Place a bowl in your slow cooker.

Place a plate on top of the bowl.  This makes a stable surface for your cheesecake to sit on.  You don't want it directly on the bottom of the slow cooker.  It'll be too hot.

Place the crust on the plate.

Pour the batter into the crust.

Place a thick layer of paper towels (4 or 5) over the top of the slow cooker.  Don't let the paper towels touch the cheesecake.  The paper towels keep the condensation from falling down on to the cheesecake.

Put the lid on tight and cook on HIGH for 2 hours or until the cheesecake is set in the middle. (Don't keep lifting the lid to check on it!  Once you lift the lid, it takes a long time for the slow cooker to regain heat).

Let cool for 30 minutes then place in the fridge and chill.  I let it chill overnight, but it should be ok after a few hours.

All I can say is YUM!  If you like pumpkin pie, you will like this.  It's so creamy and spiced just right.  Plus, I just think it's cool that I made a cheesecake in the slow cooker.

Pork Chops with Apple Butter Gravy

I just adore Autumn.  But, living in South Louisiana, I don't see much of it.  Every now and then we get a glimpse of beautiful Fall weather, like the last few days.  Low humidity, sunshine and cool nights, just glorious!  Most years we get two Summers and head right into Winter.  So, I enjoy these days as much as I can and "Fall It Up".  By that, I mean I sit outside more, add pumpkin to just about everything, take my sweaters out and gaze at them lovingly, and make Fall Food.  This recipe is a great example of Fall Food.

PORK CHOPS WITH APPLE BUTTER GRAVY

4 bone-in pork chops (the bone adds great flavor)
2 TBS canola oil
salt/pepper
ground thyme
2 TBS soy sauce (I like low sodium variety)
2 TBS apple butter
1 cup chicken broth
1/2 cup water

Season the pork chops with salt, pepper and ground thyme on both sides.  Let them sit out on the counter for about 15 minutes (by taking the chill off the meat, it will cook more evenly and be more tender).  Heat a large skillet over medium-high heat.  Add canola oil.  Brown the pork chops on each side (about 3-4 minutes per side, depending on thickness).  Remove to a plate and set aside.  With the skillet still on medium-high heat, add the water and scrape the bottom of the pan to get up the bits of meat stuck to the bottom (flavor!).  Add soy sauce and apple butter.  Let this simmer (lower the heat a bit) for a few minutes.  Then, add the chicken broth and salt and pepper to taste (be careful because the soy and broth can be salty).  Return the pork chops to the skillet and let them simmer in the gravy for 10 minutes (flip them over halfway through).

That's it!  Super easy and so delicious.  This dish definitely tastes like Fall!  The pork goes so well with the sweet and spice of the apple butter.  Fall on a plate!