Seriously Simple: Gooey glazed cake a fall favorite
As the weather cools I start thinking of produce like winter squash, sweet potatoes, apples and pears. Seasonal fruits and vegetables available make it a little easier to say goodbye to vibrant summer produce, and I'm ready to start spending more time cooking and baking.
I was searching for a Seriously Simple cake to show off fall's produce, and I came upon this recipe in Tanya Holland's book "Brown Sugar Kitchen" (Chronicle Books, $29.95). Sweet potatoes and chocolate chips may seem like an unlikely combination, but they work really well together. I also thought it would be a perfect dessert to serve family and friends on Halloween. After all, it's orange and black (if you add the chocolate glaze). It's a large Bundt cake that will feed a crowd. But don't limit this to Halloween. I'll be serving this throughout the holidays, perhaps for brunch, tea or dessert.
This cake is slightly dense with a faint sweet potato flavor and is studded throughout with chunks of chocolate.
Serve with pumpkin ice cream, if desired.
• Diane Rossen Worthington is the author of 18 cookbooks. You can contact her at www.seriouslysimple.com.