Harvest Flavors
Miniature Pumpkin-Spice Cakes
Makes 12
1 cup vegetable oil
1½ cups granulated sugar
1 cup brown sugar, well packed
3 large eggs
1 (14-ounce) can pumpkin
1½ teaspoons vanilla extract
¾ cup Greek yogurt
3½ cups sifted cake flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon ground ginger
½ teaspoon baking soda
Garnish: sifted confectioners’ sugar
1. Preheat oven to 350°. Generously spray 2 (6-well) miniature Bundt pans with baking spray with flour.
2. In a medium bowl, beat oil, granulated sugar, brown sugar, and eggs with a mixer at medium speed until combined. Add pumpkin, vanilla extract, and yogurt, beating to combine.
3. In a separate medium bowl, whisk together cake flour, baking powder, nutmeg, cinnamon, salt, pumpkin pie spice, ginger, and baking soda. Add flour mixture to pumpkin mixture, and beat until batter is smooth. Divide batter among wells of pans.
4. Bake until a wooden pick inserted near centers of cakes comes out clean, about 30 minutes.
5. Remove from oven, and let cool in pans for 10 minutes. Transfer cakes to a wire rack, and let cool completely. Garnish with confectioners’ sugar, if desired. Store in an airtight container for up to 5 days.
Garnering appreciation disproportionate to their size, Miniature Pumpkin-Spice Cakes offer a satisfying conclusion to a relaxed gathering. Nutmeg, cinnamon, and ginger mingle with pumpkin and vanilla to fill each tasty bite, kept moist during baking, thanks to dollops of Greek yogurt in the batter. Serve this classic dessert with a fine dusting of confectioners’ sugar.
Coconut-Pumpkin Tart
Makes 1 (9-inch) tart
2 cups all-purpose flour
½ cup toasted coconut
¼ cup sugar
2 teaspoons chopped fresh thyme
¾ teaspoon salt, divided
5 tablespoons cold butter
⅓ cup ice-cold water
1 cup firmly packed light brown sugar
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
1½ cups canned pumpkin
3 eggs, lightly beaten
1½ cups evaporated milk
