coffee

Michael Wurm, Jr.

Pumpkin-Sour Cream Coffee Cake

Let the season of fall baking begin! My unofficial goal is to see how many recipes I can bake / create that use pumpkin. That’s an appropriate goal, right? I should also add that I’d like to not gain a pound throughout the process. (Ha! That may be a bit more challenging.)

Yesterday I kicked off pumpkin season on my blog with a recipe for Pumpkin Bars. I thought I’d spread the fall baking spirit to Delish Dish as well with another pumpkin recipe. Today I’m putting my twist on this recipe for Pumpkin-Sour Cream Coffee Cake.

I’m all about coffee cake. If I could start each day with a big cup of coffee and a piece of coffee cake, I’d be a happy man. Throw pumpkin in the mix, and I’m set for an epic day.

As much as I love this recipe as is, I decided to make a few tweaks to enhance the pumpkin flavor. For me, when it comes to pumpkin treats and sweets, it’s all about the spices. In addition to the nutmeg, I put in 1/2 teaspoon cinnamon, 1/4 teaspoon pumpkin pie spice, and 1/4 teaspoon ground cloves.

I also substituted mini chocolate chips for the cranberries. I just love the combination of chocolate and pumpkin.

Finally, I decided to make several smaller loaves instead of one big cake. This way I can freeze a few for my next coffee cake craving. If you decide to make small loaves, keep an eye on time. Mine took about 35 – 45 minutes to bake.

And that’s it, friends. My spicy, chocolatey take on this Pumpkin-Sour Cream Coffee Cake! You can find the original recipe here and my changes above.

I hope you enjoy this recipe. What’s your favorite way to bake with pumpkin?

Happy Baking!

Michael Wurm, Jr. – Inspired by Charm


Naomi Robinson

Mocha Custards

Here’s one to bookmark. This Mocha Custard is perfect for almost every occasion—dressed-up dinner or causal dining, just change out the baking vessel and you’ll see (keep reading). The other reason to bookmark this recipe, you can pull this together in just 20 minutes.

Now the fun part, as I mentioned, this great for almost any occasion: to dress up this dessert, use stemless martini glasses (make sure they are heat pro0f), for casual dining you can use espresso cups like I did here or ramekins, as seen in the original recipe here.

For a fun tweak to this recipe: replace the coffee with 2 teaspoons of loose earl grey tea leaves, then follow the directions of step one, but bring the mixture to a slight simmer, remove from heat and let the mixture steep for 2- 3 minutes. Strain and then continue to step two of the recipe.

That’s it for this easy, fun and highly adaptable recipe. If you come up with some creative tweaks, make sure you come back and share it with the rest of us in the comment section. To get started on this Mocha Custard recipe click here.