#choppedpecans

I start with a basic box cake mix and build a flavor profile of the type of cake I’m looking to make. For example; If I’m making a chocolate cake, adding brewed coffee will enhance the chocolate flavor. I also like to add Ricotta cheese to cake batter. These ingredients, that I’ve mentioned. ultimately enhance or make for a more tender cake.

Prep Time: 15 minutes Cook Time: 30-40 minutes Total Time: 45-55 minutes (Baking time may vary depending on the type and size of the pan you use) Equipment: parchment paper, 8 inch or 9 inch square pan Yields: 9 slices

Ingredients: For the crumb topping: 1/2 cup granulated sugar 1/2 cup dark brown sugar 1 cup + 2 tablespoons of cake flour 1 teaspoon of pumpkin pie spice 1/4 teaspoon Kosher salt 1/3 cup of chopped pecans (optional) 1 stick (8 tablespoons), melted unsalted butter

For the pumpkin spice cake: 1 box vanilla cake mix (16.5 OZ) 1/3 cup vegetable oil 1/2 cup dark brown sugar 1/4  cup granulated sugar 1 cup of canned pumpkin pie mix 1/2 cup Ricotta cheese 2 teaspoons pure vanilla extract 3 large eggs 1 cup water pinch of Kosher salt 1 heaping teaspoon of pumpkin pie spice powdered sugar for garnish

Directions: For the topping: Using a medium size mixing bowl, whisk together the sugars, cake flour, pumpkin pie spice, and salt. Pour in the melted butter and stir with a spatula until a thick crumble forms. Allow to sit while preparing the cake.

For the cake batter: Preheat oven to 350 degrees F.  Spray 8 or 9 in pan with baking spray and line with parchment paper. Note: This will allow for easy removal, also spray parchment paper with baking spray.

In a large mixing bowl of a stand mixer, add oil, vanilla extract, sugars, pumpkin pie mix puree, and ricotta cheese. Once the mixture is smooth, add 1 egg at a time until incorporated.

In a medium size bowl, add the box cake mix, pumpkin pie spice, and Kosher salt. Whisk these ingredients together. With the mixer on low speed, slowly add the dry ingredients, mixing until just combined. Do not over mix! Note: If you are doing this by hand, you can use a spatula to fold  the dry ingredients into the wet ingredients.

Pour the batter into the prepared pan, spreading into an even layer. Cover with the crumb mixture. If need break up the larger crumbs into smaller ones.

Place into oven and bake for 30-40 minutes or until cake tester, inserted into the center, comes out clean, and the center of the cake barely jiggles. Remove from oven and let cool in the loaf pans for at least 30 minutes before slicing. Top the cake with a dusting of powdered sugar.