Friday, October 3, 2014

Pumpkin Coffee Cake

It finally feels like fall here in Oklahoma! Thank goodness! I'm excited for today because I'm enjoying the morning before work by drinking coffee with pumpkin spice creamer, I'm warming up a piece of this delicious pumpkin coffee cake, and last night I got to make the cutest Pugkin ever! I love pumpkin!

So this recipe is actually an old recipe from my blog. I posted it in 2012! Wow, time sure does fly! I can't believe I've kept up with this blog so long! I'm glad I did, though. :)

The difference in that recipe and this one is that I cut the recipe in half. The original recipe was for a 9x13 pan of coffee cake and this one is for a pan about half that size. I used my Le Creuset ceramic baking dish. If I'm not mistaken, it's around 5x7, and perfect for this halved recipe! I also reshot this recipe, since the original one was with a point-and-shoot and mildly embarrassing. ;)

There are some things that didn't change to an exact half of the original recipe and I'll explain why:

Eggs: You can, technically, crack open an egg, whisk it, and use half of it for this recipe. But with all my experience of baking, if you half a recipe calling for 3 eggs, using 2 is totally fine.

Butter: There is a stick of butter in the batter and I didn't change that when I halved the recipe. I wanted the cake part of this to be more moist than the original and that's exactly what keeping the stick of butter did. Yum!

Other than that, I tried to write out the recipe as easily as I could. It's got a lot of repetitive ingredients because this coffee cake has three layers that are divided. Just read through the instructions and you'll be good to go!

Here are some more pumpkin recipes for you to enjoy!

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