Coffeecake is an absolute favorite of mine, but when you add pumpkin and cream cheese- even better. The cake is moist and will make a pumpkin lover out of everyone
I figured that the pumpkin pie spice flavor would add a nice dimension to a coffeecake. I brought home two of the seasonal flavors - Chocolate Mint and Pumpkin Pie Spice
Sprinkle cake mix evenly over the pumpkin mixture and then top with the pecans. November finds us at Carolina HeartStrings putting a twist on old favorite Thanksgiving dishes and nothing says “old favorite” like pumpkin pie
But since I wanted sometime fusion rather than the traditional Steamed Prosperity Cakes (Fa Gao - 发糕), I decided to use a sponge cake recipe and give it a twit by adding instant coffee powder and brown sugar to achieve a similar colour like Fa Gao
Pumpkin Carrot Cake with Whipped Cream Cheese Frosting . This cake was so good. For Pumpkin Carrot Cake. If you wanted to make your own yellow cake mix and whipped cream, you can do that too
)I'm sharing this withCookbook Sundays, hosted by Sue from Couscous & ConsciousnessFull Plate Thursday hosted by Miz Helen's Country CottageHearth and Soul Blog Hop hosted by Melynda's Sunday CafeBake with Bizzy hosted by Bizzy BakesWalnut Cake with Coffee Icing(adapted from "Piece of Cake" by Camilla V
That time the coffee grinder broke before the morning rush. Things that deserve the most moist and crumbly, pumpkin-packed, frosting-slathered cake we could ever imagine
PumpkinCake – Venezuelan Style. We all know pumpkin pie is the sweetheart of fall. Back to the cake. It is a pumpkincake that includes two pretty distinguishable local ingredients from Venezuela
A moist PumpkinCake topped with cream cheese frosting. I had a group of my mother’s golfing friends around for a midweek Thanksgiving feast taste testing session and also made this cake again for my friends
Today I want to share a recipe for a PumpkinCake W/ Caramel Cider Sauce. This is a delectable pumpkin treat with a heavenly caramel cider sauce drizzled all over the top
So, sharing with you all here is an eggless coffeecake that I made before New Year which I took to my native place where we celebrated the new year with all my relatives
Then fold in flour mixture and add the pumpkin. 5 l or a bundt cake pan of 20cm in diameter). 70 g sugar (if you like cake quite sweet, use up to 120 g). 400 g pumpkin, coarsely grated (I use hokkaido squash as it has an edible peel)
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