Pumpkin Cake w/ Whiskey Whipped Cream

Sometimes you get cravings that just have to be satisfied. If you've got a pumpkin craving, this is the cake for you.

 

I saw this recipe on Pioneer Woman's website (great blog, btw) and decided I would definitely have to try it sometime. I just love pumpkin recipes in the Fall. Christine twisted my arm into trying it last night. OK, so maybe it didn't take a whole lot of twisting.

 

Anyway, this cake is easy to whip up, smells delcious, and tastes even better. The yogurt keeps it nice a moist, and the whiskey whipped cream? Out of this world. I've always loved Bailey's Irish Creme, but it wasn't until last night, while making whiskey whipped cream, that I realized Bailey's is just whiskey and cream. No wonder I thought the whiskey whipped cream tasted so good! It's the perfect topper for this cake, though honestly I think the cake would be just fine on it's own too, if whiskey whipped cream isn't your thing. In which case, we can't be friends. (Kidding. Mostly.)

 

This lighting in this photo is rather awful, and you probably noticed the not so picturesque condensation gathering on my newly inherited crystal (Thanks Grandmom!). You see, I tasted the whiskey whipped cream when it was done, to make sure it didn't need more sugar. And I tasted a bit of the cake while I was slicing it up, just to be sure it came out OK. It was then that I realized there was no way I was going to be able to wait until the cake cooled before I ate it, so you get condensation. And a crumby background. Look, you're lucky I photographed it at all before I scarfed the whole thing down, OK?

 

Pumpkin Cake with Whiskey Whipped Cream Recipe

 

Done