Pumpkin Cinnamon Roll Cake

Pumpkin Cinnamon Roll Cake

Pumpkin Cinnamon Roll Cake

This cake, oh man, did it turn out well!  What started out as a plain, but exceptionally good, pumpkin cake morphed into a gigantic cinnamon roll.

The cake is fine textured and velvety smooth.  It just melts in your mouth.  As if that weren’t enough before baking it I swirled some cinnamon roll filling into the top which got all gooey and caramelized as it baked.  Once out of the oven and still warm, I finished it off with a buttery cinnamon glaze that creeps into all the crevices, making this the best darn cake if I do say so myself.

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This would be fabulous for Christmas morning, or an addition to a holiday buffet or brunch, but it can certainly hold its own as an after dinner dessert as well.  The cake recipe is one that I use often, it’s my favorite pumpkin cake.  You could bake it in the form of cupcakes, a loaf cake, or whatever.  You won’t be sorry with this cake recipe.  I particularly like that it makes a small cake, perfect for two or a small family.  Double all ingredients if you want to go bigger, it can handle it!

If you know someone who is obsessed with anything pumpkin, make this cake for them and watch them swoon 🙂

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PUMPKIN CINNAMON ROLL CAKE

Yield:  1  8 – 9-inch round cake

Ingredients:

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  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 3/8 cup light brown sugar (I measure 1/2 cup, but don’t pack it)
  • 2 large eggs
  • 3/8 cup vegetable oil
  • 1 cup pumpkin puree
  • 1/4 cup milk

Cinnamon Swirl:

  • 2 Tbsp. butter, melted
  • 2 Tbsp. brown sugar
  • 1 tsp. ground cinnamon

Glaze:

  • 2 Tbsp. butter, melted
  • 3 – 4 Tbsp. powdered sugar
  • 1 tsp. ground cinnamon
  • 1 – 2 tsp. milk, if needed

Instructions:

1.  Preheat oven to 350*F.  Grease or spray an 8 or 9-inch round cake pan and line the bottom with parchment paper.  Set aside.

2.  In a medium bowl whisk together the flour, baking powder, baking soda, salt and spices.

3.  In the bowl of an electric mixer, beat the eggs and brown sugar for 2 – 3 minutes or until fluffy.  Add the oil and pumpkin, beating until smooth.

4.  Gradually mix in the dry ingredients in 3 batches alternating with milk,  starting and ending with the dry ingredients.  Don’t over-mix.

5.  Pour batter into the pan and smooth the top with an off-set spatula or knife.

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6.  Stir together the filling ingredients. Carefully pour filling into a piping bag, or use a glass measuring cup with a spout.  Swirl the filling onto the top of the cake.

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7.  Bake for 25 – 30 minutes, or until baked through and a toothpick inserted into the center comes out clean.

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For Glaze:

8.  Whisk together the melted  butter and powdered sugar until smooth.  (Start with 3 T. of sugar and add the 4th if it seems too runny.  Stir in the cinnamon and add milk if needed.  You want the glaze to easily spill off the spoon and not be too thick.

9.  Drizzle the glaze over the warm cake and serve while warm.

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SOURCE:   The cake recipe was adapted from Food and Wine

 

Spirit-Lifting Cherry Coffee Cake

 Cherry Cream Coffee Cake


Cherry Cream Cheese Coffee Cake

“Forget your troubles, come on, get happy,  you better chase all your cares away”

The words to that song come to mind when I think about this coffee cake.  It’s guaranteed to be a spirit-lifter for anyone who tastes it.  Just looking at it makes me happy.

This recipe was featured recently on the blog “Rantings of an Amateur Chef”.  The blog author has been using Greek yogurt in a variety of dishes as a substitute for higher fat and calorie laden foods such as sour cream and cream cheese.

That is a technique that I also use on many occasions, so when I saw this recipe for Cherry Cream Cheese Coffee Cake, I knew I had to make it, not so much because of the substitutions, but because it contains almond flavoring.  My all-time favorite flavor in the world!!   But since I, too, would be incorporating the substitutions, I purchased 0%-fat Greek yogurt in Black Cherry flavor as a match-up with the cherry pie filling that is part of the cake’s filling.

Looks luscious.

Looks luscious.

“Shout Alleluia,  come on, get happy,”

The aroma of this cake baking was so enticing I could hardly wait for it to cool sufficiently before sampling it. While still a very rich cake, the yogurt did its job in making a very creamy layer of filling below the cherry pie filling.  The over-all texture is mouth watering and tender with a little crunch provided by the sliced almonds.  And the combination of cherries and almond flavoring is a classic that I love.  This cake could be served as a dessert,  as a fancy coffee cake for a brunch, or just for breakfast.  I would not hesitate to make and take it as a gift for someone whose spirits need lifting.

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“The sun is shining, come on, get happy”.

CHERRY CREAM CHEESE COFFEE CAKE

YIELD:  8 – 10 servings

Ingredients:

For the Crust:

Crust ingredients.

Crust ingredients.

  • 2 1/4 cups all-purpose flour ( I substituted in 1 cup white whole wheat flour)
  • 3/4 cup sugar
  • 3/4 cup cold butter, cubed
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 egg, lightly beaten
  • 3/4 cup sour cream ( or 0%fat Greek yogurt)
  • 1 tsp. almond extract

For the Filling:

  • 1 package ( 8-oz. ) cream cheese, softened ( I substituted 8-oz. Black Cherry flavor 0% fat Greek yogurt)

    Filling ingredients.

    Filling ingredients.

  • 1/4 cup sugar
  • 1 egg, lightly beaten
  • 1 can ( 21-oz.) cherry pie filling
  • 1/2 cup sliced almonds

Directions:

1.    Preheat oven to 350*F.  Pan needed:  9 – inch springform pan with removable bottom,  ungreased.

2.  In a large bowl, combine flour and sugar.  Cut in butter until crumbly.

Cutting in the butter.

Cutting in the butter.

Reserve 3/4 cup crumb mixture and set aside.

Reserve some crumbs for the topping.

Reserve some crumbs for the topping.

Add the baking powder, baking soda and salt to remaining crumb mixture.

3.  In a small bowl, whisk the egg, then add sour cream and almond extract.  Whisk to blend.  Stir into the crumb mixture to form a thick dough.

Mix together the egg, sour cream and almond extract

Mix together the egg, sour cream and almond extract

4.  Press onto the bottom and 1-inch up the sides of the springform pan.

Press crust into bottom of pan.

Press crust into bottom of pan.

5.  Make filling:  In a large bowl, beat cream cheese (yogurt), and sugar for 1 minute.  Add egg; beat just until combined.  Spread over crust.

Pour on cream filling.

Pour on cream filling.

Carefully spoon pie filling over the top.

Spoon on cherry filling.

Spoon on cherry filling.

Sprinkle with almonds, and the reserved crumbs.

Top with sliced almonds.

Top with sliced almonds.

Sprinkle on reserved crumbs.

Sprinkle on reserved crumbs.

6.  Bake at 350*F for 50 – 60 minutes or until center is set.  Cool on a wire rack.  Carefully run a knife around edge of pan to loosen;  remove sides of pan.  Store in the refrigerator.

Out of the oven.  Isn't that beautiful?

Out of the oven. Isn’t that beautiful?

Looks luscious.

Looks luscious.

Tastes as good as it looks.

Tastes as good as it looks.

SOURCE:  Taste of Home via Rantings of an Amateur Chef