Still away in the cold north for the holidays but I wanted to share this quick and easy (and festive, dare I say) warm brown sugar pear cake with you. I made it just before leaving and couldn’t bear not to share it with you. It’s based on the peach coffee cake from Good and Cheap, and uses pears in place of peaches and nutmeg in place of cinnamon. This is a good reminder that this cake recipe is mega adaptable to just about any fruit. I love it so much. It gets all browned and crunchy and sweet on the outside, and gooey and soft and moist and sticky on the inside. Oh man.
Here’s a heavily spiced pumpkin pie with brown sugar and a simple short crust. And it’s MUCH easier than I thought.
I know it’s late! I know you probably have your Thanksgiving plans carved into stone tablets already BUT if any of you are like me and are putting things together last minute for whatever reason… well here is my favorite pumpkin pie recipe! I came up with it for a fun video I did for NYU a couple of years ago making pie with then NYU President John Sexton. And I shared the recipe then. But this year’s version is both better and easier.
This recipe is from From Scratch.
My first book! From Scratch is a vegetarian cookbook intended for people just becoming comfortable in their
own kitchens. Just like with Good and Cheap, the
PDF is free.
Print copies are a pricier than you might expect because this book is printed on demand (1 copy at a time).
You were looking for another Thanksgiving recipe, right? I’m pretty sure there aren’t NEARLY enough of those around, so I thought I’d take it upon myself to help you guys out. Good thing I’m here or breakfast would be impossible, children would cry, it would be a mess. I give you, pumpkin cinnamon rolls (or as we say in Canada, pumpkin cinnamon buns)! Keep reading