I would share a photograph, but we've managed to eat half of it already.
The secret ingredient is something that Ina would approve of...Williams-Sonoma Organic Pumpkin Butter, left in my pantry for at least a year and a half. Martha would NOT approve, since I didn't make the pumpkin butter myself. Or, you know, slap around my staff for not making it right.
This is the perfect experimental recipe - as long as you don't mess around with the key cake-making ingredients (butter, eggs, sugar, baking soda and powder, flour, salt), you can really play with the flavor and texture. Keeping the proportions the same, try other flavors of fruit butters, different spices mix up the sour cream and yogurt, maybe sub in some applesauce...have fun with it!
-1/2 c butter, room temperature
-1 c sugar
-2 eggs, room temperature
-1 jar (8 oz) apple butter
-1 tsp vanilla
-1 c sour cream or plain Greek yogurt
-2 c flour
-1 tsp baking soda
-1 tsp baking powder
-1 tsp cinnamon
-1/2 tsp nutmeg
-1/2 tsp allspice
-1/2 tsp salt
With your mixer on medium-high speed, whip together the butter and sugar for 5 minutes. Turn speed down to low and add the eggs, one at a time until well incorporated. Add the pumpkin butter, vanilla and sour cream (or yogurt), mix for another 5 minutes.
In a separate bowl, sift the next 7 ingredients together (flour through salt). Add to wet mixture, a little at a time, until just mixed.
Pour into a greased and floured bundt pan. Bake at 350 for 35-40 minutes, or until a toothpick comes out clean.