I’m pretty sure I’ve been to the grocery store every day so far this week. Does that ever happen to you? It is total feast or famine around here. I’m either at the store every day or haven’t gone in 3 weeks and we’re living off of frozen fish sticks, smoothies, and string cheese.
Anyway, I was at the store and saw they had a new crop of apples. SO EXCITING! Have you ever noticed just how bad the apples get in late August when you’re eating last year’s apples? (Mealy! Bruised! Ugh!) But a new crop! YES. I love California. (Are you getting excited for upcoming apple recipes?? I am!) Then I asked one of the grocery clerks where all the mini pumpkins were, and she was just like, um….later. (Come on, don’t you guys know I need them for pumpkin lava cake photos?? This is totally normal.)
I also asked another clerk for help finding apple butter (do you think they’ll be irritated that I’m trying to make it fall when it’s 107 degrees outside?) He started walking away and there was that moment where you’re not sure if you’re supposed to follow or stay put, you know what I’m talking about? I decided to stay and he came back 2 years later with the last jar of apple butter in the store, having journeyed to the fires of Mordor and back, I’m pretty sure. Poor guy’s probably scarred for having to search half his life for obscure fall baking ingredients for the Grocery Lurker (that’s me).
The photo on the right is the butterscotch and butter mixed together. You can see that the butter is separated a little, that’s ok.
I’ve never used graham cracker crumbs as a nonstick layer before but it worked great! I’m sure I’ll use it again!
^^Do you see those dark edges? I promise it’s not burned. It’s delightfully chewy, and trust me, when your mouth is dealing with something so sweet and, well, MOLTEN, you are going to so enjoy that chewy edge. (Something magic happens with the edges of cakes made with butterscotch + pumpkin. You know how the edges of cakes are usually dry and tough? This one instead turns into magical brownie chewiness. Same thing happens with my Butterscotch Pumpkin Cake, as well as The Best Chocolate Cake I’ve Ever Had («although that one doesn’t have pumpkin or butterscotch. It just defies all the boundaries of normal cakes. You definitely need to try it.)
These cakes are so, so easy. It’s kind of shocking, because they seem like they should be fussy. (I mean, lava center??) I’d never even made molten lava cakes before this week (Although they are always my first choice at restaurants. It doesn’t matter how fancy the other desserts are; if there is a lava cake I am ALL OVER IT. Kind of like how I’m that boring person who always gets Cookies and Cream when we go out for ice cream, but hey guess who’s never unhappy with their flavor? This girl.) You could easily double this recipe if you had 8 custard cups. It’s a super impressive dessert for a party! P.S. This has nothing to do with anything, but I found this Cranberry Vanilla Cinnamon Smoothie recipe on Cathy’s blog and I’m SUPER excited to try it out! Cranberries and Christmas here we come!! All you holiday haters, get outta here! :) Facebook | Pinterest | Instagram | Twitter One year ago: Pepperoni Cream Cheese Crescent Rolls Two years ago: Cowboy Pinto Bean Soup (Slow Cooker) Four years ago: Almond Sheet Cake Tis the season to be jolly! Tis the season for PUMPKIN! Butterscotch Pumpkin Cake This cake is very brownie-like in texture.
Easy Pumpkin Pie Cake « soooo easy.
Pumpkin Cream Cheese Muffins « these are everywhere for good reason!
More great Pumpkin-Butterscotch duos: Pumpkin Butterscotch Fudge from Mom on Timeout! Pumpkin Butterscotch Oatmeal Muffins from Melanie Makes Butterscotch Pumpkin Pie from Love from the Oven
