Pumpkin Sour Cream Coffee Cake
November 19th, 2011
I have a thing for coffee cake. Doesn’t everyone? This particular version is an ode to fall, and a wonderful option for Thanksgiving breakfast.
I have a thing for coffee cake. Doesn’t everyone? This particular version is an ode to fall, and a wonderful option for Thanksgiving breakfast.
I will go on record right now and say that this is the best pumpkin pie I have ever had. I have back up too.
No matter how full I am, or how tight my pants are, or how much I want to lay in the fetal position in the corner while the room spins from too much food, I will always, always make room for pumpkin pie.
Doughnuts. Baked doughnuts. I sold out and bought a donut pan. (technically not sure if I sold out, or just got really lazy? Or maybe just got really smart?)
It is officially Fall here in Seattle. We are still squeeking out the occasional cool sunny day, but we are getting a lot of this too: gray.
My mom showed up yesterday and she came baring gifts! The gifts were of the best possible kind in my opinion: edible.
This is sort of a two part post. The first today, and the second (apple maple cupcakes) tomorrow morning. They go hand in hand because they are both cupcakes, they are both versions of the same recipe, and they were both part of my Spooky Halloween Dessert Buffet earlier this week, and again on my little tv spot Tuesday.
It is the first day of October. That can only mean one thing for me: the beginning of pumpkin season. Period.
This recipe was totally inspired by the “Throwdown” that went on between the goddess, Ree Drumond, aka “The Pioneer Woman” and Bobby Flay.
This beautiful cake is one of my favorites. It was posted last year, but after I made it for an auction recently, (added pictures) there were requests for the recipe. Goes to show what a picture can do for a recipe!