A Sweet Escape

Mmm… chocolate ganache, mocha cream… Who doesn’t love sweets?  Even health nuts know there’s almost nothing in the world like dessert.  Sure, you try to resist the decadent treats, but nothing satisfies like savory spices and rich chocolate.  It may not be something you can indulge in around the clock, but there is always a good reason to sneak a piece of cake. (In my opinion at least!)

What better time then One Sweet Weekend?  Taking place Nov. 12 – 14, Skytop’s pastry chef will create desserts to-die-for and share culinary secrets.  Come experience the ultimate fall sweet escape at Skytop Lodge.  Oh, and here’s a delicious Pumpkin Squash Cake recipe to tingle your tastebuds.  Enjoy!

For cake

1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs

For squash icing

2 tablespoons plus 2 teaspoons well-shaken buttermilk
1 3/4 cups confectioners sugar
3 tbsp. pureed squash

Special equipment: a 10-inch nonstick bundt pan (3 quart)

Preparation

Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.

Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.

Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.

Make icing:
While cake is cooling, whisk together buttermilk and confectioners sugar and squash until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.