Anyone remember the children’s show “Doodle Bops”? My children loved it! So this cake is now a standard in my home not only in title but because the flavor is reminiscent of a snickerdoodle cookie as well – which every child loves. A softly scented cake that can just be grabbed by a child’s hands and eaten … of course you may want to follow them with a vacuum cleaner.
Doodle Pop CakeINGREDIENTSButter-flavored, nonstick cooking spray
1 stick (1/2-cup) butter or margarine, softened
3/4 cup brown sugar3/4 cup pumpkin1 egg
1 tablespoon vanilla1 cup flour
1 teaspoon cinnamon1/2 teaspoon nutmeg
1/4 teaspoon ground cloves1/2 teaspoon baking soda
Topping:3 tablespoons granulated sugar
1 tablespoon cinnamonINSTRUCTIONS
Grease a 9-inch cake pan with nonstick cooking spray; set aside. Preheat oven to 350-degrees F. With an electric mixer, beat butter with brown sugar until blended well. Add pumpkin, egg and vanilla, continuing to beat until thoroughly mixed.
In a separate bowl, blend flour, spices and baking soda. Slowly add to batter, beating well.
Pour into prepared pan and bake 26-28 minutes, or until it springs back when touched in the center. Remove from oven and set aside while in pan.
Spray the top of the cake lightly with cooking spray while hot. In a small bowl, blend sugar and cinnamon for the topping and evenly sprinkle over the cake. Let cake cool to serve.
The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. Bailey lives in Maine with his wife and four children.
