Recipe made by: Robbie Shorr
There are many things that make Kosher Kollege unique. However, there are three features in particular that stand above the rest:
- The bios (https://koshercollege.wordpress.com/contributors/)
- The punny titles
- The “What I would do differently if I made this recipe again” section
The quite-literally-exceptional photography is a close fourth.
Now, I must admit that the “What I would do differently if I made this recipe again” section has not served as much of a practical purpose so far as I would have liked. Yes, it’s always important (not to mention fun!) to think about how one would tweak a recipe for the future, but this exercise can only have so much value if these tweaks aren’t put into practice.
Now, I’m sure you all remember the following snippet from the Lemon blueberry loaf cake post:
Additionally, it is extremely customizable: this recipe can be made with any sort of batter flavoring (in this case, lemon), batter add in (in this case, blueberry), and topping (in this case, the lemon glaze). For example, how does maple pecan loaf cake with caramel sauce sound?
With autumn (side note: I used to think that the names of seasons needed to be capitalized… side side note: “summery” and “summary” are such underrated homophones) in full swing, I decided that this recipe was the perfect chance to finally implement one of these suggestions from me to future me.
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 1 cup sugar
- 2 eggs
- Maple syrup
- 3/4 cup almond milk
- Brown sugar
- Pumpkin pureé
- Powdered sugar
- Preheat the oven to 350°F and grease a 9″x5″ loaf pan.
- In a medium bowl, whisk together the 1 1/2 cups of flour, the baking powder, and the salt.
- In a large bowl, mix together the vegetable oil, sugar, eggs, and vanilla.
- While mixing, add the flour mixture and milk to the wet ingredients as follows: some flour mixture, some milk, rest of the flour mixture, rest of the milk.
- Mix some maple syrup into the batter, adding enough to create a cake-like consistency.
- In a small bowl, combine the brown sugar, vanilla, and salt into some water. Stir thoroughly. It’s alright if not everything dissolves.
- Add the pecans to a medium saucepan over medium-high heat. Toast for 2-3 minutes, until they start to develop a new smell.
- Pour the sugar mixture into the pan, stirring the pecans all the while. Continue stirring for 15 seconds.
- Pour the pecans onto a flat, heatproof surface to let them cool.
- Pour some of the batter into the loaf pan, about 1/4″ high.
- Fold the pecans into the remaining batter.
- Pour the rest of the batter into the loaf pan. Bake at 350°F for 55-65 minutes, or until the loaf has just developed a golden brown crust.
- Mix together the pumpkin pureé and powdered sugar until you’ve created a slightly-runny frosting. Add the cinnamon and ginger. Add more ginger than you would think to add in order to counteract the sweetness of the powdered sugar.
- Once the loaf has cooled, slice it in half lengthwise. Spread some of the pumpkin frosting in the middle. Stick the loaf back together and frost the outside.
Why this recipe is good for college students: This recipe calls for only the simplest baking ingredients.
Why this recipe is good for those who keep Kosher: This recipe (like most cakes) is easily made parve. Additionally, pretty much all flavoring options can be found kosher.
What I would do differently if I made this recipe again: Even though I’ve now made two iterations of the same base recipe, the flavor combination options are still endless… what can you come up with?