Cake Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2-1/2 teaspoons pumpkin pie spice*
1/2 teaspoon salt
1 cup sugar
1 cup pumpkin puree
3 eggs
1 teaspoon pure vanilla extract

1/2 tablespoon butter for pan preparation
1/4 cup powdered sugar for towel dusting

*Or, substitute the following for the pumpkin pie spice:
1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, 1/4
teaspoon allspice

Directions:
1. Preheat the oven to 375°F.

2. Prepare a jelly roll pan (15” x 10” x 1”) by greasing the pan with the butter, and lining with a
piece of parchment paper. (If desired, the parchment paper may also be greased with butter for
super-easy removal after baking.)

3. Prepare a clean kitchen towel for the cake rolling step by spreading a cotton or linen towel that
is at least the size of the jelly roll pan. (Choose a towel that is not terry cloth, and one that has
been laundered without fragrances. Or, a sheet of parchment paper may be a good towel
substitute.) Sprinkle the towel generously with about 1/4 cup powdered sugar in an area about
the size of the cake pan.

4. In a small mixing bowl, mix the dry ingredients together, (flour, baking powder, baking soda,
pumpkin pie spices, and salt), so that the spices are evenly distributed throughout the flour.

5. In a separate, larger bowl, combine the sugar, pumpkin puree, eggs, and vanilla extract with a
whisk until thoroughly combined.

6. Add the flour mixture to the pumpkin mixture and mix until combined, but do not over mix the
batter.

7. Pour the batter into the prepared jelly roll pan spreading to the corners. Ensure that the batter
is evenly positioned in the pan so that the finished cake displays an even thickness when sliced.

8. Bake the cake for 13-15 minutes, or until the cake springs back from a light finger press in the
center.

9. Remove the pan from the oven, and immediately invert the cake pan onto the prepared,
powdered sugar-dusted towel. Carefully peel back the parchment paper.

10. While the cake is still steaming, roll the cake. Beginning at one end, (the shorter side), fold the
towel over the edge by about one-half inch. Roll the towel and cake into a snug roll. Place the roll
with the cake seam side down on the countertop for some initial cooling, then transfer to the
refrigerator for additional cooling, one-to-two hours. (If not filling right away, wrap the towel roll in
plastic wrap to prevent drying out).

Gingered Cream Cheese Filling
This filling is reminiscent of cream cheese frosting, but with a few twists. First of all, this filling is
not as sweet as traditional Cream Cheese Frosting. Secondly, finely diced, crystallized ginger is
added for additional flavor and texture – delicious results!

Filling Ingredients
8 oz. (1 pkg) cream cheese, softened
4 tablespoons unsalted butter, softened
1 cup confectioner’s (powdered) sugar, sifted
 (additional powdered sugar for sprinkling on top)
1 teaspoon pure vanilla extract
1/4 cup finely minced crystallized ginger (I got at Kitchen Kneads)

Directions:
1. While the cake cools in its rolled position, prepare the cream cheese filling by combining the
softened cream cheese, softened butter, powdered sugar, and vanilla extract by hand or with an
electric mixer.

2. Add the minced ginger and stir to distribute evenly.

(3) ASSEMBLING THE ROLL:
1. Ensure that the cake has cooled completely. Gently unroll the cake and towel. Allow it to keep
its curled character; resist the urge to flatten it. Spread the cream cheese filling evenly on top of
the cake. We find it helpful to leave about 3/4-inch of the cake free of filling at each short end. A
consistent, even layer of filling will yield the best results once sliced.

2. Roll up the cake with its filling carefully (this time without the towel!). Roll the cake snuggly, but
not so tightly that the filling moves or spreads. Wrap the final roll with plastic wrap and place in
the refrigerator until thoroughly chilled, at least an hour or up to two days. (The roll may be frozen
at this point for future use).

3. When ready to serve, unwrap from the outer plastic wrap and generously dust the top with
additional powdered sugar. With a serrated knife, slice into 3/4-inch slices and serve. Serves 12

Crumb Coffee Cake

Crumble topping:

1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 cup butter, softened

Cake:

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups frozen rhubarb (do not thaw)
1 cup quartered fresh strawberies
(you can also use 3 cups of fresh blueberries) 

Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.

In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the bluberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)

Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

Makes 24 Muffins

1/2 c white sugar
1/4 c butter, melted
3/4 t ground nutmeg
1/2 c milk
1 t baking powder
1 c flour
1/4 c butter, melted
1/2 c white sugar
1 t cinnamon

1.      Preheat oven to 375 degrees.  Grease 24-mini-muffin cups.
2.      Mix 1/2 c sugar, 1/4 c butter and nutmeg in a large bowl.  Stir in the milk then mix in the baking powder and flour until just combined.  Fill the prepared mini muffin cups about half full.
3.      Bake in the preheated oven until the tops are lightly golden brown, 15-20 minutes
4.      While muffins are baking, place 1/4 c melted butter in a bowl.  In a seperate bowl, mix together 1/2 c sugar with the cinnamon.  Remove muvvins from their cups, dip each muffin in the melted butter and roll in the sugar-cinnamon mixture.  Let cool and serve. 

3/4 c Flour

1 1/2 t pumpkin pie spice

1 t Baking Powder

1/4 t Salt

3 Eggs

1 c Sugar

3/4 c Canned Pumpkin

1/2 c Whipping Cream

4 oz Cream Cheese

1/2 c Powdered Sugar

1 Recipe Chocolate Cream Icing (recipe Below)

Pumpkin Pie Spice

1.Preheat oven to 375 degrees F. Grease bottoms and sides of two 8x1-1/2-inch round cake pans. Line bottoms with waxed paper; lightly flour pans. In bowl combine flour, pumpkin pie spice, baking powder, and salt; set aside.

2.In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers come out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.

3.For filling, in a chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preparing Chocolate Cream Icing.

4.If Chocolate Cream icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkle lightly with pumpkin pie spice. Chill cake at least 1 hour before serving.

5.Store cake, loosely covered, in refrigerator. Makes 8 servings.

Chocolate Cream Icing

ingredients

½ cup whipping cream

1 cup bittersweet or semisweet chocolate pieces

directions

1.In small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Pour over bittersweet or semisweet chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Makes 1-1/4 cups.

 

1/2 c Butter
1/2 c Vegetable Oil
1 3/4 c Sugar
2 Eggs
1 t Vanilla
1/2 c Sour Milk
2 1/2 c Flour
4 T Cocoa
1 t Baking Powder
1/2 t Baking Soda
1/2 t Cinnamon
1/2 t Salt
2 c Zucchini peeled and grated

Mix just as you would a regular cake.  Place in 9X13 pan.  Sprinkle topping on cake before baking. 

Topping

1/4 c Chocolate Chips
1/4 c Brown sugar
1/4 c chopped Nuts

Bake at 325 for 40-50 min.  This cake is ready to eat as soon as it cools.

2 c Four
2 c Sugar

Mix Well

1 c Butter
1/4 c Cocoa
1 c Water

Bring to a bil and pour over flour and sugar.

Add:

1/2 c Buttermilk
1 t Soda
2 Eggs
1 t Vanilla

Bake in greased and floured jelly roll pan at 400 for 20 minutes. 

Frosting

1/2 c Butter
6 T Canned or regular Milk
1/4 c Cocoa

Bring to a boil and cool slightly.

Add:

1 t Vanilla
1 lb Powdered Sugar
1 c Nuts

Frost while frosting is still warm.