One for the Table: Pumpkin dessert simply melts in your mouth
For assembly:
1 cup chopped pecans
10 ounces unsalted organic butter
Preheat oven to 350 F. Butter a 9-by-13-inch baking dish. Line the bottom of the pan with wax paper. Set aside.
For the cake layer: Melt butter in a heavy duty sauce pan over medium heat. Remove from heat and set aside. In a large mixing bowl, whisk the whole wheat pastry flour, coconut sugar, baking powder and kosher salt. Set aside.
For the pumpkin layer: In a large bowl, whisk together the ingredients and pour into prepared baking pan.
Assembly: Sprinkle homemade "cake mix" over the pumpkin layer. Sprinkle pecans over cake mix layer. Pour butter, evenly over entire top of cake.
Bake for 1 hour. Cool for 30 minutes. Invert pan and carefully flip over onto a serving platter. Remove wax paper. Dot with homemade whipping cream.
(Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)
