How To Make Pumpkin Cake | Dessert People

i feel like more and more i really really don't like getting my mixer out i don't feel like doing that yeah i can make all of these things and i don't need to get anything out of it like why would i ever use my stand mixer again [Music] there are some things that require it like i'm not going to try to whisk 10 egg whites by hand i'm just not going to do it hey everyone i'm claire staffitz welcome to my home kitchen today we have another episode of dessert people we get to have guests on and i'm very excited to welcome cookbook author food stylist and photographer yasi arthy author of snacking cakes and we are going to make a delicious very quick and easy fall dessert that is also great anytime on the year [Music] hi welcome thank you so much for having me thanks for being here talk to me about the idea of snacking cakes because i feel like i naturally gravitate toward this style of cake like something really not only easy but like not too sweet so you can like any time of the day even breakfast that kind of thing yeah so a snacking cake is a one layer cake it's really easy to make it's really easy to clean up because there's basically only one bowl to make the cake they don't have any like fancy frostings or anything some of them have a confectioners sugar glaze like the cake we're making today and some of them you just like dust it with powdered sugar and have it for breakfast yeah i've long thought that powdered sugar was like an underrated finisher for cakes right yeah like what's so pretty and it's like the easiest thing ever talk to us about your pumpkin olive oil cake this is a great cake for kind of anytime but it's especially nice in the fall it has really nice warm spices there's some allspice and black pepper and olive oil which just gives it kind of a savory note and then the glaze is amazing it's like super silky has olive oil and maple syrup and then you get nice crunchy toasted pumpkin seeds on top so special equipment just like a bowl a whisk and a pan of your choice talk to me about ingredients so this cake has really simple ingredients all-purpose flour baking powder light brown sugar eggs baking soda olive oil pumpkin puree salt cardamom allspice and cinnamon and black pepper if you have a warm spice preference right it's like oh yeah for sure swap in or out or whatever absolutely where should i start don't want to start with the pan yeah let's start with the pan so you can just use any oil or baking spray and you just want to coat the inside of the pan okay we add all of the wet ingredients to the bowl first and then we add the flavoring so spices and salt and whisk that all together so it's really smooth and emulsified and then we'll add the dry ingredients so i'm just doing i have a little neutral oil so i'll just do that in the loaf pan yeah and then i always suggest to line with parchment paper and you can just line it on two sides it just helps make the cake easier to lift out at the end it's just cut to like the width of the or the length of the pan and then lay this right in when you have the fade are you lining it the same way like yep just two sides so the first thing we're going to add to the bowl is two eggs and the light brown sugar uh i'll make this a little a little more spacious a little runway okay so that's the brown sugar yeah you want to crack one of those i'll do one of these sorry sorry i was i was proud to see your one my one-handed which is like not something you ever need to do unless you're like on or something and you need to crack an egg that fast but i i usually do it but i felt i felt like too too nice okay yeah so you just want to whisk that up until it's nice and foamy and kind of um homogeneous okay it takes about a minute or so so this like it gets a little bit it gets like so silky looking and that's you know opaque and a little bit pale you'll see there's kind of like small bubbles throughout the mixture i think that looks great okay yeah it's like a little foamy a little foamy okay whatever you're doing it down at the ground i was doing it for leverage one because there's not that much room and two yeah like leverage it's like kind of thick so i yeah it's just easier so next we're going to add the olive oil and the pumpkin okay so it's a half cup of that half cup of oil and i think it's a cup of pumpkin puree and then all of the spices will go in now as well and the salt the recipes all call for kosher salt i mentioned it in the beginning of the book but for these recipes we used diamond crystals you want to read me the spice quantities we have one teaspoon of ground cinnamon okay a teaspoon of cinnamon and then a half teaspoon of cardamom okay and an eighth teaspoon of ground allspice basically like a big pinch perfect and i say a few grinds of black pepper so i usually just like grind it right into the bowl yeah okay sort of a similar amount i love this combination of spices yeah it's nice and warm it's like you have the familiarity of the cinnamon and then you get kind of the citrusy cardamom and the allspice and black pepper which kind of have a little bit of savory yeah like you're right yes you can't really like identify that it has pepper in it but you it just kind of feels a little bit warm right yeah and i like it it's kind of a you know it's a slightly like unique touch you don't see that i think people probably don't know you can use black pepper and yeah sweet baking so that was all the liquid plus the spices yep and then we're going to add the leavening which is baking powder and baking soda and the flour so just reference here we have one teaspoon of baking powder okay one teaspoon of powder okay half teaspoon of soda so easy okay and then because you have the brown sugar in here you have like an acidic ingredient exactly so you have something for the soda to react to yeah and since it's such a small amount of batter you can mix it by hand you don't have to worry too much about the loving thing not being like totally mixed in because usually when you're making a cake you mix all the dry ingredients in a separate bowl but since it's it's you know just one and a half cups of flour it's totally fine to just dump it all in there right as long as you give it a nice stir and the batter will be it'll be kind of thick and yeah i would suggest taking a rubber spatula and just making sure you get down all the way to the bottom to make sure it's really evenly mixed but that's it yeah this looks like such a nice i love the color that you get with a canned pumpkin we're doing the glaze but if you want to skip that part you could do like little chopped up pumpkin seeds on top totally yeah and you could also add like a half a cup of chopped chocolate and do a chocolate glaze you can add walnuts or any other nuts that you like just like definitely feel free to customize i love baking with whole grain flours i think they're just so tasty and so i always give a suggestion you can substitute like about a third of the flour in most of the recipes for a whole grain flour like rye spelt or whole wheat because the whole grain flowers absorb more liquid i feel like something with pumpkin it is a really good application because there's like exactly liquid for it to absorb exactly yeah okay great so this is going to go in so my oven on 350. okay so i baked one last night and it baked for just right in the very center of the time range which was i think like 50 to 60 so it went for about 55. and you'll also know it's ready because it'll be puffed and golden when you insert a toothpick into the center it'll come out clean and you'll also like smell the delicious warm spicy smell i actually didn't set a timer for it it was like oh no but then that's exactly what happened it was like it's not smell that it was done yeah yeah so you get that like really classic loaf cake look with like the you know the split and everything and it turns such a nice color very very folly should we do the glaze yeah sounds great so talk about the uh the ingredients for the glaze also like very straightforward yeah the glaze is really simple you're going to start with confectioners sugar and you don't have to sift it before you use it unless it's like super lumpy then you might want to run it through a sieve but since we're going to whisk it up really well you don't really have to worry about it and then we're also going to add olive oil and some maple syrup and then a little warm water to kind of get it to the right consistency i didn't know this but you not only styled everything in the book but that you also shot all the photography and did all of that i cannot imagine that that's incredible and like the recipes i think look so beautiful i don't have any formal food styling training i just like know what i've seen and try to like mimic it but then i'm like mine doesn't look like the drips in the photo the drips were an obsession of mine oh for the whole shoot so if you look through the book and appreciate them i really appreciate it okay good all right cool i'm excited to like try it so the glaze is really simple you just need a bowl and a whisk and we're gonna add some maple syrup and olive oil into this confectioners sugar okay so just all all at once yeah just dump it all in okay and then you just want to whisk that up until it's nice and smooth so you'll see when you add the confectioners sugar and olive oil it's still pretty thick so we're going to add some water to it this is just some warm water and maybe i can drizzle for you so let's start with like half a tablespoon or so okay and it's always shocking like how little liquid you need yeah just can you get it to sort of smooth out yeah definitely i go for kind of a thicker glaze so i'm going to add the water kind of a little bit at a time and that's the other thing is you always it's always surprising like just how thick it needs to be to get strips if you want to get those nice really dramatic drips it actually has to be pretty thick but if you want to make it thinner because you prefer kind of a thinner more crackly glaze you could totally do that too it looks so silky and delicious and i'm going to add just a tiny bit more water okay but like like a drop so it's so like satiny yeah the olive oil makes the best texture yeah wow so you really added like three drops but it does even that made a little bit of a it's easier texture difference add them to take away yeah so it's like pourable but really thick yeah it's really thick and it's it's moving but it's moving slowly like when you see it kind of pool in the bowl it sits on top of the surface for a second before it kind of like disappears into the bowl right i'm gonna let you do the okay the actual glazing part so let me know what you need because we have this oh just the spoon i just need the spoon i think okay so my glazing technique i'm gonna kind of get all of the glaze towards the front of the bowl and i'm gonna try to pour it in kind of one fell swoop across the top uh-huh oh my god it's happening it looks wow it does look so good and i'm going to try to get it like kind of even but if it's not perfectly even at this point it's fine don't worry about it and then i'm just going to use the spoon to kind of ease it down the sides where i want it to go and i try to leave a little bit of the top of the cake uncovered because it's just like a nice pretty color and then if i see it kind of dripping naturally i'll kind of ease that drip down the side and this is kind of like moving really slow you might think that it's not going to drip anymore after this but it'll keep going on yeah i often thin it out too much like i want it to happen faster and then half the glaze ends up on the surface yeah such good drips so before it sets too much we'll do the little topping yes and i forgot to mention i got so excited about getting the right texture that i forgot to put a tiny pinch of salt in the glaze so don't forget a little pinch of salt in the glaze and then we're also going to sprinkle the top with some pumpkin seeds and a little bit more likey salt because it's delicious and adds really great texture i love the crunch from pumpkin seeds because they're like hollow you know when you toast them they pop the green plus like the burnt sienna color of the loaf is very fall beautiful pretty and then just a little pinch of flaky salt because you got to season your baking like you season your food and it looks great yeah it's so pretty such an easy cake okay when you slice the loaf cake do you slice from the center or do you go from like one side no from one side from one side okay unless i want like unless i'm like photographing it and i'm photographing and i want it like you want like the chrome yeah yeah the hero slime the center i kind of love the end piece uh loaf cake because it has like a little extra crunchiness oh so what a beautiful crumb so pretty so so delicious so the longer that you let the glaze sit the more it will harden so it's a little bit soft still which is really delicious for eating so like if you want to eat it don't worry about waiting for it to set all the way but it will kind of continue to harden as it sits okay i'm gonna taste i'm gonna get a piece of glaze because the glaze is so tasty i feel like mm-hmm and snacking cake is like a i want a square i wanted to like yeah it's definitely something that you can grab like you don't need a knife and fork you don't need a plate this is going to sound really dumb but it is like the perfect snacking cake yeah like i just like want to keep eating it and this was a version i baked last night so obviously like it keeps really well yeah definitely all the cakes keep really well on the counter for a few days that's kind of another one of the defining characteristics of a snacking cake is that it you can it can hang out for a little while and still be really great yeah the olive oil and the pumpkin really help with that like preserves it this recipe was out of yossi's book snacking cakes such a wonderful book filled with super easy quick to assemble and lovely lovely cakes for your countertop and for eating any time of day and you'll see where can people follow you i'm at yasi rfe on pretty much any social media and i also have a blog apartment2bakingco.com and you also have this is actually your second book it is yeah your first book my first book is called sweeter off the vine and it's all fruit desserts you can see why i have i like gravitate towards his recipes it's like these are these are recipes after my own heart so thank you so much for coming over this is so delicious i am really excited to make a recipe from the book and um oh right like and subscribe that's my i like never wanted to say that and now it's like the easiest way to end a video oh yeah we don't know what that is i don't know about youtube okay great uh [Music]

Channel: Claire Saffitz x Dessert Person

Views: 355,529

Keywords: pumpkin, pumpkin cake, pumpkin pie, halloween pumpkin, claire saffitz, claire saffitz dessert person, claire saffitz makes, bon appetit, pumpkin spice, pumpkin spice latte, pumpkin cake recipe, moist pumpkin cake, easy pumpkin cake, olive oil, easy cake, easy cake recipe, cake, cake recipe, pumpkin spice latte recipe, How to make pumpkin cake, make pumpkin cake recipe, snacking, snack, thanksgiving dessert, thanksgiving, thanksgiving 2021, dessert person, dessert person cake

Id: snAk2VSTE3g

Length: 14min 40sec (880 seconds)

Published: Thu Oct 14 2021