There is something I just absolutely adore about being in the kitchen with little ones. Maybe it's because I grew up baking homemade bread with my own mother, or all those summers spent learning to make biscotti in my grandparents' kitchen, but the whole process is something I've come to love. The trial and error, the mess, the way they delight in eating something they created with their own hands... it's such a simple joy.
The kids have baking with me for as long as they can remember and the great thing about all those years where they shadow you in the kitchen and want to help measure and stir and pour is eventually, they remember how to do it all on their own. The little girls may still be in that toss-a-few-cheerios-into-the-batter-phase, but the big kids have become quite independent in the kitchen. Naomi made us a pumpkin cake over the weekend and she did a great job. It feels like just yesterday I was helping her crack her first egg and now she's whipping out entire cakes all on her own! She is amazing. And this cake is sooo good. The recipe makes two 9" rounds and it freezes wonderfully if you want to save one for a busy weekend morning (once cool, wrap twice in plastic wrap & freeze, then allow to thaw overnight before serving).
1 cup coconut oil
2 cups organic cane sugar
1 tsp vanilla
16 oz canned pumpkin
3/4 cup water
3 cups flour
1/2 tsp salt
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
confectioners sugar for dusting
Preheat oven to 350º.
Mix coconut oil and sugar in large bowl. Add eggs, vanilla, pumpkin, and water and whisk until well blended.
Add flour, salt, baking soda, baking powder, cinnamon, and nutmeg all at once and stir until batter is smooth.
Pour into two buttered 9" round cake pans and bake for 35 minutes or until toothpick inserted in center comes out clean. Allow to cool and dust with confectioners sugar.