Mi Huerta Market
By Sarah Chovanetz – November 22, 2016
Thanksgiving is in a few days and so the only thing on everyone’s mind is one thing, FOOD! Even though the symbolism of this precious day is to literally give thanks and be appreciative for what you have, we have incorporated a myriad of dishes to eat in order to show just how thankful we all are. From homemade mashed potatoes, turkey, yams and pie to saying a prayer and holding hands before digging in, Thanksgiving Day will always be a very special day.
I love how Thanksgiving brings families together. Sometimes we don’t always WANT to be together, but it breaks us from that mold and in a way forces us to get
over whatever grudge we may be holding on to and just be happy in that moment for what life has given us. It reminds us that we must be thankful for the people we can share it with. That is what Thanksgiving is all about. To celebrate our families, our blessings and our freedom to choose. And by choosing, I mean choosing what dish we want to bring to the table, as well as choosing to give Aunt Margaret a hug for the third time before saying Grace because she keeps getting you mixed up with another cousin.
For this Thanksgiving we wanted to share a recipe that is so good and so easy that you may keep half of it for yourself before bringing it to your family’s house. I am not saying that because I too, plan on doing that, but because it is simply that delicious. It is the perfect fall recipe and has all the flavors necessary to make it the best Thanksgiving Day dessert. It really is the perfect ending to a giant feast. You will definitely want to save some room for this dessert so try and keep that in mind before grabbing more of your mom’s green bean casserole!
The recipe is listed in full detail with directions below. Please follow them exactly and using our pure Mexican vanilla will make the dessert taste best.
Autumn Spice Bundt Cake
Cook Time 1 hr, 40
• 1 1/2 cups butter, softened
• 1 (8 oz.) package cream cheese, softened
• 2 cups sugar
• 1 1/3 cups packed brown sugar, divided
• 1 teaspoon salt
• 5 eggs
• 1 tablespoon MI HUERTA Pure Vanilla Extract***
• 3 cups all-purpose flour
• 2 tablespoons plus 1 teaspoon pumpkin pie spice, divided
• 1/2 teaspoon baking powder
• 1/2 cup finely chopped pecans
• Caramel glaze for serving
1 Generously grease and flour a 15-cup bundt pan.
2 In a large bowl, beat butter and cream cheese until fluffy, 3-4 minutes. Add sugar, 1 cup brown sugar, and salt. Beat on high speed for 8-10 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
3 Mix in our MI HUERTA vanilla, flour, 1 teaspoon pumpkin pie spice, and baking powder until smooth.
4 In a small bowl, stir together pecans, remaining 1/3 cup brown sugar, and remaining 2 tablespoons pumpkin pie spice.
5 Spoon half of the batter into the prepared pan. Sprinkle pecan mixture over batter. Top with remaining batter.
6 Using a knife, pull blade back and forth through batter to swirl. Smooth the top with of the batter with an offset spatula or the back of a spoon.
7 Place the cake in a cold oven. Set temperature to 300 degrees and bake until a wooden pick inserted near center comes out clean, approximately 1 hour and 20 minutes.
8 Let cool in pan 10 minutes before turning on to a wire rack to cool completely. Slice and serve with caramel glaze, if desired-but of course it will be desired, who doesn’t want that caramel glaze!?
For caramel glaze: Heat up 1 stick of butter then pour the other contents in the same bowl and mix thoroughly until a little thick, then pour onto cake and enjoy. You can always reheat it once poured on cake to make it slightly warmer.
1 stick butter
1 cup brown sugar
1/4 cup evaporated milk
1 cup powdered sugar
Now that you have the BEST Thanksgiving dessert recipe you can pair it with your favorite cup of coffee or even better, a cold glass of milk or ICE CREAM!
Mi Huerta thanks YOU so much for your support and we hope all of you have a very wonderful Thanksgiving. Cheers!