Tuesday, November 16, 2010

Pumpkin cake


Having bought two cans of pumpkin at Trader Joe's this past weekend, and also having just run out of baked goods, I decided to bake some pumpkin cake last night.  (It's important to always have some dessert around.)  I used this recipe but substituted low-fat yogurt for half of the vegetable oil, reduced the sugar to about 1.25 cups, and replaced the walnuts with chocolate chips.  Instead of the one 12x18 pan, I used one 9x9 pan and one loaf pan; baking time was around 40 min, and my apartment smelled fantastic!  I enjoyed the warm piece of the fluffy-moist, gently spiced (almost too gentle - maybe my cinnamon measuring wasn't quite up to par), and not-too-sweet product along with a glass of milk and the J.Crew holiday catalog, and brought some to work today.

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