MAPLE PUMPKIN PUDDING CAKE.....FALL'S BOUNTY

 

New England in the Fall. Imagine! Yes, it was just a short time ago, we were living in the most beautiful area of the country during my most favorite time of year. Off we went on adventures throwing caution to the wind. 

We had chosen little coastal towns we wanted to visit or walking trails to explore. We would wrap ourselves in cardigans and scarves, pull on our walking boots and motor over to our chosen destination. I would say it was a time of renewal for us. A time of being empty nester's for the first time in a long, long time......memories that light the corners of our minds.

There was nothing more comforting than to come home to The Maine House and be welcomed into Estelle's with something rich and warm! This Maple Pumpkin Pudding Cake is made with one of my favorite products from The Stonewall Kitchen. There is this darling shop in Old Port that carries an array of Stonewall products. It was my go-to store to send Maine gifts home to family and friends. What could sound sweeter than a rich fruit butter that captures the essence of Fall!

MAPLE PUMPKIN PUDDING CAKE

2 cups flour

1 1/2 cups sugar

4 teaspoons baking powder

1 teaspoon salt

one egg (slightly beaten)

1 cup buttermilk

1 1/2 teaspoon vanilla

1 cup butter, melted

1 cup pecans

1/4 teaspoon cinnamon

1 jar Stonewall Kitchen Maple Pumpkin Butter

 Spray  a 9"x 13" baking pan with cooking spray Preheat oven to 325°F.

Excluding the Maple Pumpkin Butter, mix all other ingredients well. Batter will be firm. 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. Allow to cool about thirty minutes before serving.