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This pumpkin Bundt cake recipe uses pumpkin purée; has cinnamon, cloves, nutmeg, and allspice; and is topped with a salted caramel sauce.
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If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
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Called the "new deli" crumb cake at Zingerman’s in Ann Arbor, Mich., this incredibly moist sour cream cake has a traditionally nubby topping speckled with coconut It's also gently warmed with the Indian spices that make a cup of chai so irresistible: ginger, cardamom and cloves The recipe comes from the deli's long-awaited cookbook, "Zingerman's Bakehouse," by head bakers Amy Emberling and Frank Carollo.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.