Pumpkin Endeavors:
Pumpkin Pecan Coffee Cake

Before I even got the coffee started, I was boiling pecans to shell. It’s been slightly irking me that the huge bag I bought when I was down south has remained unused. But there is a bit of legwork involved in their enjoyment. With autumnal recipe endeavors on the horizon, especially since I’d be working from home, those pecans needed to be liberated. I would try this recipe for Pumpkin Pecan Coffee Cake out in a Wake & Bake fit of fury.

After shelling what I would need for the recipe, I would pause… then continue shelling the rest of them many hours later while watching a documentary about satanism.

The cake recipe called for many bowls… and I don’t mind. Cleaning stainless steel is very satisfying and very quick.

Some tweaks to the recipe–it had no salt, which I missed when I tried my first piece. Maybe a 1/4 teaspoon. Also, it wasn’t enough batter. I would likely double it next time and use a larger springform pan.

I also thought there was too much cinnamon in the cinnamon/coconut sugar swirl. A tablespoon is a lot.

And I didn’t really have enough crumble. So basically I thought the measurements were all off. I’ll do it again and share the amended recipe.

But it looked lovely…

Beautiful cross-section too

Now, coffee with my coffee cake.