I flew home on Friday night and immediately felt that sigh of relief. After a crazy past few months, I needed a trip home like ASAP. I cant even put into words what it was like to be able to settle into my own king-sized bed and sleep without hearing sirens or my upstairs neighbor stomp around. Simply priceless. To see my close friends and celebrate the holidays with champagne (naturally) and good music is invaluable to me.
And, to really soak up as much fun as possible, I ventured down to San Francisco to visit my dear friend Whitney, whom I had met earlier in the year and decided almost immediately that we were practically the same person. Girl is smart, hilarious and so refreshingly honest. After partaking in a tasty brunch with fellow bloggers and downing a few beverages at a champagne bar, we made our way to the beach where we stayed all afternoon. Honestly, I couldn’t have asked for a better day. From the hilarious conversations to smelling the salty ocean breeze, it was exactly what I needed. I may love my New York but this girl has got California in her heart.
To really make myself at home, I got busy in the kitchen and whipped up a favorite of mine, Pumpkin Bundt Cake. Originally posted on Tracey’s Culinary Adventures, it seemed like the best way to end my weekend. I left oft the glaze as the cake was already pretty sweet but go ahead and pop over for the glaze’s recipe. I know you’ve probably got a ton of things on your mind with Thanksgiving right around the corner but this humble bund cake deserves your attention. Perhaps it can be served the night before the storm, which is when I actually love to relax and get ready for the next day’s major feast. Pop in your holiday movie of choice (I go the Love Actually route) and cut yourself a slice. You have my permission.
- 2 1/4 cups all-purpose flour
- 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 pumpkin puree
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (12 tablespoons) unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 3 large eggs, at room temperature
- Preheat oven to 350 F. Spray a 12-cup bundt pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt. Whisk the pumpkin, buttermilk and vanilla together in a large measuring cup. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 4 minutes. Add the eggs, and beat until combined, stopping to scrape down the sides of the bowl as necessary. With the mixer on low speed, add the dry ingredients and pumpkin mixture alternately, beginning and ending with the dry ingredients, just until combined.
- Transfer the batter to the prepared bundt pan. Bake for 45-50 minutes (closer to 30 if you're doing a mini in a 6-cup pan), or until a thin knife inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and cool for 15 minutes, then turn the cake out and allow to cool completely on the rack.