PUMPKIN, UPLAND PUMPKIN CAKE
How to Feed a Teenage Boy by Georgia Orcutt
Boys who like pumpkin pie will love this easy cake, which starts its life almost as a pie, but isn't. (It is a good recipe for cooks who are insecure about pie crust.) Plan to make this cake when you'll be in or near the kitchen for about 1 hour, since it has several steps. Serve topped with vanilla yogurt or whipped cream.
Serves 6 to 8
Ingredients
CAKE BASE
• 1/2 cup whole-wheat flour
• 1 cup old-fashioned rolled oats
• 1/4 cup firmly packed light brown sugar
• 1/4 cup butter, cut into chunks
• 2 tablespoons canola or olive oil
PUMPKIN FILLING
• 1 (15-ounce) can pumpkin
• 1 (12-ounce) can evaporated milk
• 2 eggs
• 1/3 cup firmly packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
NUT TOPPING
• 1/2 cup chopped pecans
• 1/4 cup firmly packed light brown sugar
Directions
Preheat the oven to 350°R
To make the base, combine the flour, oats, and sugar in a food processor and pulse to blend. Add the butter and oil and pulse again, just until the mixture forms damp crumbs. Transfer the mixture to an 8 by 8-inch cake pan and press it down with your fingers to form a smooth layer. Bake for 15 minutes, or until lightly browned.
While the base is baking, make the filling. Combine the pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, cloves, and nutmeg in a mixing bowl and blend with a whisk until smooth.
When the base is baked, pour the filling mixture on top and bake for 30 minutes. While the filling bakes, make the topping. Combine the pecans and brown sugar in the food processor and pulse until blended. Remove the cake from the oven (the filling will not be completely set) and sprinkle on the topping. Bake for 10 minutes longer, or until a knife inserted in the center comes out clean. Let cool for 15 minutes before serving.
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