Monday, October 3, 2016

Warm Pumpkin Pudding Cake

2 cups flour
1 1/2 cups sugar
4 teaspoons baking powder
1 teaspoon salt
1 egg, slightly beaten
1 cup buttermilk
1 1/2 teaspoons vanilla
2 sticks (1 cup) butter, melted
1 cup pecans
1/8 teaspoon cinnamon
1 jar Maple Pumpkin Butter (Pick up your jar at Bonnes Amies)

Grease a 9x13-inch baking pan with shortening.
Preheat oven to 325 degrees F.
Excluding the Maple Pumpkin Butter, mix all other ingredients well. Batter will be firm.
Spread in prepared pan.
Spread Maple Pumpkin Butter over batter.
Bake until bubbles have risen to the top and cake feels firm to the touch, approximately 55-60 minutes. A toothpick should come out clean when inserted.
Transfer to a rack to cool.
This decadently rich Maple Pumpkin Butter delivers the essence of fall with a sweet mixture of maple and pumpkin. It's great on its own or used as a recipe ingredient. Add it to our fabulous Pumpkin Soup for a fall-themed brunch or just enjoy it spread on muffins after apple picking or other outdoor fall activities.