My friend, Shawn, posted a recipe for Pumpkin Yogurt Pound Cake on her blog I Wash You Dry (isn't she clever?!) And it left me drooling, so this morning I decided to take a break from all the sewing and bake this treat instead!
Shawn said that following the recipe instructions exactly was very important for a successful outcome, so when she said to have the eggs, milk, and Greek yogurt set out for 30 minutes...That's what I did!
And when she said to sift the dry ingredients together I did so, even though I've been known to skip this step in the past, not being particularly fond of the whole sifting process!
Inevitably, when I went to get my pumpkin pie spice, I found that I didn't have any!
I sort of take my spice cabinet for granted sometimes, and just assume that I have all the spices I require...
Luckily, pumpkin pie spice is just a combo of the big 4 fall spices, cinnamon, cloves, ginger, and nutmeg! (Thank you, grandma, for your infinitely helpful tips!)
So, if you ever find yourself in the same situation...
The formula I used is 1tsp ground cinnamon + 1/2tsp ground ginger + 1/2tsp nutmeg + 1/8 tsp cloves = about 1 tbsp of pumpkin pie spice!
Anyway, my batter looked somewhat like the image in Shawn's recipe,
and the cake turned out beautifully...
And call me crazy, but I love it even without the Salted Carmel drizzle she recommends...
Or, maybe once I was done baking the cake I was just too lazy to make the drizzle!
Oh well, next time for sure!
Just naked cake and big cup of coffee for me thanks!
And Thanks to Shawn at I Wash You Dry for such a yummy recipe!
Now I just have one question...
Who the heck is going to clean up this mess?!!!
It sounds divine! You must bring some for coffee - real soon!!!!
ReplyDeleteAHHHH!!!!! Your cake looks awesome!! It's totally good without the caramel isn't it? You rock, thanks for making my recipe! MWAH!! xo
ReplyDeleteAwesome recipe for sure! Gotta try the Carmel sauce next time though! :)
DeleteThanks foor posting this
ReplyDelete