Friday, February 1, 2013

Pumpkin Butter Coffee Cake

This recipe from  the website, is meant to be eaten on Thanksgiving for breakfast. The author admits it's decadent in the calories department, but figures since you would be pigging out later in the day anyway, why not. And since holidays can be stressful, you should treat yourself. I made some serious adjustments to justify eating it on any day.

If you use a commercial pumpkin butter you can save a lot of time in the preparation. I made the cake batter exactly as called for except for substituting egg beaters for the eggs. I used whole fat sour cream, but only because that's all I had. The streusel is where I really went to town, reducing the butter from  one stick to two tablespoons, switching out the flour with a cup of oatmeal and reducing the nuts from  a cup to 1/4 of  a cup. I skipped altogether adding another 1/3 cup brown sugar over the pumpkin butter.

I don't think my tampering hindered the taste of the coffee cake. It did reduce the calories from 336 to 221 per serving. It was good. Both the Hub and I enjoyed it. Eating cake for breakfast is a treat for us.

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