Pumpkin Spice Cake w/ Drunken Cinnapple Compote

I was extremely thankful today due to the beautiful weather. It’s really beginning to feel like a Florida Fall, especially that Hurricane Matthew had made his way. Today, Leanna and I made this pumpkin spice cake recipe that would surely be a hit for a Fall get-together or maybe even good enough for Thanksgiving dinner!

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Ingredients for Pumpkin Spice Cake

  • 1/3 cup of Pumpkin Pie Spice Cookie Butter (from Trader Joe’s)
  • 1/3 cup all-purpose flour
  • 2/3 cup confectioner sugar
  • 2 eggs, 1 egg yolk  = 3 eggs total
  • 1 tablespoon of oil
  • Your favorite ice cream – I choose vanilla bean

Ingredients for Apple Cinnamon Whiskey Compote

  • 1 apple, diced
  • a dash of cinnamon
  • a dash of pumpkin spice
  • 2-3 tablespoons of Fireball (Cinnamon Whiskey)
  • 1/2 cup of brown sugar
  • 2 tablespoon (2 cubes) of butter

 

How to Make The Pumpkin Cake: 

  1. Preheat oven to 375 degrees Farenheit.
  2. Butter the ramekins.
  3. Mix all ingredients in the bowl (except for the ICE CREAM!). Dry ingredients first, then add the pumpkin cookie butter and eggs last.
  4. Portion the batter into the ramekins.
  5. Bake the batter for 10-12 minutes (until you see the top becoming cooked, until I start smelling the baked cake). If it’s undercooked, then it’s a lava cake! If it’s fully done, then it’s a cake. 
  6. Remove the ramekins from the oven. Let it rest & cool down for 3-5 minutes.
  7. With protected hands, flip over the ramekins into a plate (unless you just want to eat it from the ramekins).

How to Make the Drunken Cinnapple Compote 

  1. On medium heat, melt the butter in a pot/pan.
  2. Add the diced apples, sugar, cinnamon, pumpkin spice and whiskey.
  3. Let it simmer for 3-5 minutes.

 

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The baking went by relatively fast! Leanna and I even managed to squeeze a kayaking adventure in my backyard before eating this very fall-festive dessert 🙂

 

Happy baking! 

Here’s a How-To Youtube video for all of the audio-visual learners out there:

 

 

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