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   Food52

   Cockeyed Cake with Maggie’s Sugar Topping (Wacky Cake, Crazy Cake, Dump Cake)

   Recipe adapted from The I Hate to Cook Book by Peg Bracken. (Note: Peg includes three frosting recipes in the book, but makes no mention of who Maggie is.) One of the greatest cookbooks ever (in my humble opinion) is The I Hate to Cook Book by Peg Bracken. Published in 1960, the only cake recipe in the book is Cockeyed Cake. A treat of many names, what this easy chocolate cake has in common no matter what you call it is the lack of butter or eggs; the inclusion of vinegar; and a mixing method that requires little more than a bowl and a whisk. An example of a “make-do” cake commonly seen beginning in the early twentieth century, its appeal is not only in its ease, but also that it is one-step-up from a boxed mix. The first boxed cake mix to appear was the Duff brand gingerbread mix in 1931. Many others followed, but sales languished until the mid-1950s, when manufacturers thought to remove the powdered eggs from the mix, thereby giving women the job of adding fresh eggs because, as Peg notes sarcastically, “they miss the creative kick they would otherwise get from baking that cake.” She goes on to write, “We don’t get our creative kicks from adding an egg, we get them from painting pictures or bathrooms, or potting geraniums or babies, or writing stories or amendments, or, possibly, engaging in some interesting type of psycho-neurochemical research like seeing if, perhaps, we can replace colloids with sulphates. And we simply love ready-mixes.” This mix of seriousness and sarcasm was common throughout Peg’s work, which also included books on etiquette and housekeeping. In the era of The Joy of Cooking, Betty Crocker, and Julia Child, Peg wrote for those women who, at the cusp of the modern liberation movement, needed to laugh at bit in the face of what was expected of them. Note: Many recipes for this type of cake call for mixing directly in the pan. As that method never fails to leave my baked cake with pockets of flour, I always mix in a bowl. That said, the following recipe can be mixed and baked in the same pan. Just add the ingredients in the order they are given and mix well.

   Food52

   Pumpkin Buttermilk Mini Cakes

   We’re well into pumpkin season and I’m almost embarrassed that this is the first pumpkin recipe I’ve shared on the blog, but it sure is a good one to start with. Like most, I love pumpkin. Carving pumpkin, pumpkin puree, pumpkin spice, and of course all food with pumpkin. What’s great and universal about this vegetable is that it pairs well with both sweet and savory dishes: pumpkin risotto, pasta, pie, cookies, ice cream, bread, soup, chilli, pancakes, muffins...etc. I could go on and on with the list, but I’ll spare you the excess. Now let’s get to the best part — the cake. A simple but decadent cake, rich but also light in its layers (sounds like an oxymoron, but trust me, once you try it, you’ll understand), the batter smooth and so it the baking process. There’s no butter, no creaming of sugar nor whipping of eggs, just mixing together the dry and the wet ingredients. It’s just a matter of a few whisks and stirs that will result in a delightfully moist cake in under an hour! The cake tastes similar to carrot, but lighter and smoother than its cousin. So what better to go with pumpkin than cream cheese. That’s why I decided to make a pumpkin-spiced cream cheese frosting. Because the batter is not too sweet, a rich buttercream pairs wonderfully with the cake. Made with cream cheese, butter, confectioners sugar, vanilla extract, cinnamon, and pumpkin liquor, this frosting is sinfully delicious. The vanilla extract perfumes the cream cheese and elevates the aromas, the cinnamon is added for warmth and spice, and the pumpkin liquor, which is optional and you could substitute heavy cream, lightens the frosting and gives it that extra pumpkin kick. I made 4 mini cakes by baking the batter on a sheet pan and using a stencil to cut out 3 inch rounds. I love these little individualized cakes because they are fun to make and feel personal. It’s a great party activity whether you’re decorating or serving these to your guests. Something about having an individual cake versus a slice makes it all that more special. As mentioned above, this batter will work for any kind of cake mold or cupcake. Just note that the cooking time will vary per method. These pumpkin mini cakes are perfect Thanksgiving, Halloween (you could dye the frosting black for a spooky theme) or for a fall gathering. These cakes are fantastically festive, incredibly delicious, and so easy to make. It’s a quick cake that you’ll surely want to keep the recipe on hand, if friends or family are coming over. It’s sure to impress and you’ll be even happier once you taste it yourself!