Photo by Stacy Zarin Goldberg
Oftentimes chefs don’t want to cook another meal when they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.
This week, we stop by Bethesda’s Praline Bakery & Bistro, which is owned and operated by pastry chefs Susan Limb and Patrick Musel. The duo met while working in the White House and opened this charming patisserie-cafe in the spring of 2006. Musel took a break from baking to share his autumnal recipe for pumpkin pound cake. Cut a thick slice of this and get yourself a latte for the perfect afternoon snack.
Pumpkin Pound Cake
- 2 oz. unsalted butter (room temperature)
- 2 oz. canola oil
- 4 cups sugar
- 5 eggs
- 8 oz. sour cream
- 1 lb. 7 oz. all purpose flour
- 3/4 oz. baking soda
- 1/2 oz. salt
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 tablespoon ground ginger
- 2 lbs. pumpkin puree
- 12 oz. chopped fresh cranberries
- Preheat oven to 350°F. Grease three 9×5 loaf pans. (You can also make muffins instead of loaves, which is also helpful if you have extra batter after filling the loaf pans.)
- Combine butter, oil, sugar, eggs and sour cream in a large mixing bowl.
- In another bowl, combine dry ingredients.
- Stir in dry ingredients to the wet ingredients.
- Fold in pumpkin puree and fresh cranberries.
- Divide and pour into prepared loaf pans.
- Bake for 1 hour or until toothpick inserted comes out clean.
- Cool on rack for 30 minutes and then unmold from pans and cool completely.