Spiced Pumpkin Cake with Cranberry Orange Compote
6 tablespoons unsalted butter
Preheat the oven to 325F. Butter a loaf pan or four 6-ounce ramekins.
In a large bowl, cream the butter, cream cheese, and sugar together.
In a medium bowl, combine the pumpkin puree, egg cinnamon, ginger, nutmeg, and vanilla. Stir to blend. Add the pumpkin mixture to the butter mixture and stir until well combined.
In a small bowl, stir the flour, baking powder and salt with a whisk. Stir the flour mixture into the pumpkin mixture until just combined. Spoon the batter into the prepared loaf pan or ramekins and bake in the preheated oven for 20 to 25 minutes, or until a skewer inserted in the center comes out clean. Let cool for 10 minutes. Unmold onto a dessert plate and serve with a spoonful of cranberry-orange compote.Serves 4
Cranberry-Orange Compote1/3 cup sugar
¼ cup water
1 strip orange zest
2 tablespoons fresh orange juice
¾ cups fresh or frozen cranberries
From A Table for Two by Sharon O'Connor